Comments by "etherdog" (@etherdog) on "Eating Spicy Food Doesn't Mean You're Tough, says SCIENCE" video.

  1. There is a really good (yet still scholarly) book by Maricel Presilla (chef and chile authority) titled Peppers of the Americas : the remarkable capsicums that forever changed flavor, 2017. She describes the flesh of the peppers as the source of the flavor and 1x the capsiacin, the seeds are 10x and the ribs/pith as 100x. The pithy part nearest the stem is the "hottest" part. Thanks for your rational disquisition, Adam.
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