capsaicin | Boing Boing

SEARCH STORE

SEARCH
STORE
Blog : The posts
Forums : Read the rules
Store : Wonderful Products (Contact Support)
About Us : Writers and staff
Contact Us : Get satisfaction
Advertise : Thank you for reading
Privacy Policy : The data you generate
TOS : What you agree to

capsaicin How chili peppers evolved to be so hot, explained while eating one Thom Dunn
scoville units How 700,000 bottles of Tabasco are made every day David Pescovitz

Next

Read the rules you agree to by using this website in our Terms of Service.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Boing Boing uses cookies and analytics trackers, and is supported by advertising, merchandise sales and affiliate links. Read about what we do with the data we gather in our Privacy Policy.

Who will be eaten first? Our forum rules are detailed in the Community Guidelines.

Boing Boing is published under a Creative Commons license except where otherwise noted.

Editors
- Jason Weisberger
Publisher
- Ken Snider
Sysadmin
- About Us
- Contact Us
- Advertise
- Forums
- Shop
- Report a Bad Ad
- Shop Support