By GISELE SOO
CHILI have long held a special place in kitchens around the world, loved for the fiery kick they add to any dish.
From sambal to salsa, they are the go-to ingredient for those who like their food with a little heat – and a lot of flavour.
But is it true that chili peppers evolved to be spicy just to stop birds from eating them?
Verdict:
FALSE
While the heat of a chili does serve a purpose, it is not to fend off birds. The fiery sensation actually comes from a chemical compound called capsaicin, which acts as a defense mechanism against mammals.
Most mammals find the heat unpleasant, and that deters them from eating the fruit and damaging the seeds inside.
Birds, however, are a different story.
They don’t have receptors for capsaicin, meaning they can eat the hottest chili without feeling a thing. And that’s exactly what the chili plant wants.
Birds are the delivery system for chili seeds. After feasting on the fruit, they carry the seeds in their digestive tract and deposit them far from the plant.
Not only do they leave the seeds intact, but their digestive process also helps separate the pulp, making it easier for the seeds to take root in new soil.