Bath Chilli Festival

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The Bath Chilli Festival is a chilli and music festival that takes place annually in the city of Bath. [1]

Contents

2017

The festival was held at the University of Bath on the weekend of the 15 and 16 July. [2]

2015

The 2015 event was held at the University of Bath campus on Saturday 26 September. [3]

2014

The 2014 event was held at the University of Bath on Saturday 27 September. The festival grew impressively from the previous year, with several thousand in attendance, [4] including the Mayor of Bath who was there to hand out prizes in the awards ceremony.

2013

The 2013 event was held at the University of Bath on the weekend of the 5 and 6 October. [7]

Related Research Articles

Scoville scale Scale for measuring spiciness of peppers

The Scoville scale is a measurement of the pungency of chili peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.

Capsaicin Pungent chemical compound in chili peppers

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound.

Chili pepper Species of plant

Chili peppers, from Nahuatl chīlli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Other varieties of capsicum include bell peppers, but while chili peppers are pungent, bell peppers are not.

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Pungency Sharp smell or flavor

Pungency refers to the characteristic of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry.

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Carolina Reaper Exceptionally hot cultivar of the Capsicum pepper

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Ghost pepper Chili pepper cultivated in Northeast India

The ghost pepper, also known as bhut jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit.

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References

  1. "Bath Chilli festival" . Retrieved 23 October 2013.
  2. "Bath Chilli Festival". Food Festival Finder. Retrieved 28 December 2017.
  3. "Can you take the heat? Bath Chilli Festival: Sat 26 Sep". University of Bath. Retrieved 28 December 2017.
  4. "About Us". Upton Chilli. Retrieved 28 December 2017.
  5. "Bath's Hottest Festival" . Retrieved 27 September 2014.
  6. "Chilli eating competition provides Fiery Finish to the day" . Retrieved 27 September 2014.
  7. "University hosts Festival" . Retrieved 23 October 2013.
  8. Ernst Späth, Stephen F. Darling. Synthese des Capsaicins. Chem. Ber.1930, 63B, 737–743.
  9. Scoville, Wilbur L. (1912), "Note capsicum", The Journal of the American Pharmacists Association, 1: 453–4.