Chili Pepper
Today, hot sauce comes in a wide array of flavors, heat levels, and ingredients, varying greatly from region to region. For example, Louisiana-style hot sauces emphasize the tangy, sour taste of vinegar, while Asian hot sauces like Sriracha focus more on a balance between heat, sweetness, and garlic.
Therefore, after curcumin is ingested in the body, it is difficult for the gastrointestinal tract to absorb, metabolize and quickly remove from the body. Consuming curcumin in foods rich in lecithin, such as eggs, vegetable oil, and buttermilk, may help increase its absorption through the gut. Studies combining curcumin with piperine, the natural ingredient of black pepper, have shown that because piperine slows the metabolism of curcumin, it increases curcumin levels by a factor of 20.
The spiciness of a chili pepper can vary widely depending on the specific variety of pepper. The heat level of chili peppers is measured on the Scoville scale, which quantifies the amount of capsaicin, the compound responsible for the peppers' heat. Different types of chili peppers have different levels of capsaicin, resulting in a wide range of spiciness.