{"id":7479,"date":"2026-01-16T11:29:13","date_gmt":"2026-01-16T17:29:13","guid":{"rendered":"https:\/\/www.alasmedios.com\/?p=7479"},"modified":"2026-01-16T11:29:13","modified_gmt":"2026-01-16T17:29:13","slug":"por-que-el-chile-pica-la-ciencia-detras-del-picante","status":"publish","type":"post","link":"https:\/\/www.alasmedios.com\/index.php\/2026\/01\/16\/por-que-el-chile-pica-la-ciencia-detras-del-picante\/","title":{"rendered":"\u00bfPor qu\u00e9 el chile pica? La ciencia detr\u00e1s del picante"},"content":{"rendered":"\n<p>El picor del <strong>chile <\/strong>no es s\u00f3lo una sensaci\u00f3n, es una <strong>reacci\u00f3n qu\u00edmica y biol\u00f3gica<\/strong> que ha fascinado tanto a cocineros como a cient\u00edficos. La clave est\u00e1 en una mol\u00e9cula llamada <strong>capsaicina<\/strong>, un compuesto que <strong>no tiene sabor<\/strong>, pero que activa los <strong>receptores de dolor en la boca y la piel<\/strong>, enga\u00f1ando al cerebro para que perciba una <strong>sensaci\u00f3n de ardor intenso<\/strong>. <\/p>\n\n\n\n<p>Esta respuesta es tan fuerte que el cuerpo reacciona con liberaci\u00f3n de <strong>endorfinas<\/strong>, sudoraci\u00f3n e incluso taquicardia, medidas que el sistema nervioso adopta para lidiar con lo que interpreta como una lesi\u00f3n t\u00e9rmica o qu\u00edmica.<\/p>\n\n\n\n<p> La intensidad del picor se mide con la <strong>Escala Scoville (SHU)<\/strong>, que cuantifica cu\u00e1nta capsaicina est\u00e1 presente en cada chile: cuanto mayor es el n\u00famero, m\u00e1s picante es el fruto.<\/p>\n\n\n\n<p>CONTIN\u00daA LEYENDO: <a href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/01\/15\/vacunacion-gratuita-contra-la-rabia-llega-a-ciudad-sahagun\/\" data-type=\"post\" data-id=\"7476\">Vacunaci\u00f3n gratuita contra la rabia llega a Ciudad Sahag\u00fan<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">T<strong>op tres de los chiles m\u00e1s picosos del mundo<\/strong><\/h3>\n\n\n\n<p>Seg\u00fan mediciones y registros oficiales, los tres chiles m\u00e1s picantes del mundo son:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pepper X \u2013 el rey del picante<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Este cultivar de <strong>Capsicum chinense<\/strong>, desarrollado por el criador estadounidense <strong>Ed Currie<\/strong>, ostenta el t\u00edtulo de <strong>chile m\u00e1s picante del mundo<\/strong> registrado por el <strong>Guinness World Records<\/strong>, con alrededor de <strong>2.69 millones de unidades Scoville<\/strong>. <\/p>\n\n\n\n<p>Su creaci\u00f3n es el resultado de a\u00f1os de cruces selectivos para maximizar la concentraci\u00f3n de capsaicina en su tejido, y supera ampliamente a otras variedades extremas en t\u00e9rminos de ardor.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Carolina Reaper \u2013 leyenda del fuego<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Antes de que Pepper X reclamara el trono, el <strong>Carolina Reaper<\/strong> fue considerado el m\u00e1s picante del planeta durante una d\u00e9cada. <\/p>\n\n\n\n<p>Tambi\u00e9n desarrollado por <strong>Ed Currie<\/strong>, este chile h\u00edbrido puede alcanzar hasta <strong>alrededor de 2.2 millones de unidades Scoville<\/strong>, con un sabor que combina un toque frutal con un picor brutal que eclipsa incluso a muchos competidores \u201csuperhot\u201d.<\/p>\n\n\n\n<p>TE PUEDE INTERESAR: <a href=\"https:\/\/www.alasmedios.com\/index.php\/2025\/11\/24\/canelones-con-historia-la-receta-familiar-del-chef-aquiles-chavez\/\" data-type=\"post\" data-id=\"6905\">Canelones con historia: la receta familiar del chef Aquiles Ch\u00e1vez<\/a><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Komodo Dragon \u2013 el drag\u00f3n brit\u00e1nico<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Proveniente del <strong>Reino Unido<\/strong>, el <strong>Komodo Dragon Pepper<\/strong> es otra de las variedades que compiten en la \u00e9lite del picante, con lecturas que suelen situarse entre <strong>1.4 y 2.2 millones de unidades Scoville<\/strong>. <\/p>\n\n\n\n<p>Su picor no siempre es inmediato, sino que se intensifica varios segundos despu\u00e9s de haberlo probado, creando una experiencia sensorial que desemboca en una explosi\u00f3n de fuego.<\/p>\n\n\n\n<p>Estos tres ejemplares representan la <strong>punta de lanza de la competitividad picante mundial<\/strong>, donde los agricultores y criadores empujan los l\u00edmites de lo tolerable (y muchas veces de lo recomendable) para consumidores valientes. <\/p>\n\n\n\n<p>Gracias a la <strong>Escala Scoville<\/strong>, podemos comparar de forma objetiva estas sensaciones extremas: un <strong>jalape\u00f1o <\/strong>com\u00fan ronda apenas unos pocos miles de unidades, mientras que estas superestrellas del picor se miden en <strong>millones<\/strong>.<\/p>\n\n\n\n<p>El <strong>chile <\/strong>es un ingrediente que despierta sensaciones intensas, memorables y, para muchos, irresistibles.<\/p>\n\n\n<ul class=\"wp-block-latest-posts__list is-grid columns-3 wp-block-latest-posts\"><li><div class=\"wp-block-latest-posts__featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/05\/Super-Final-de-la-Copa-del-Mundo-de-Clavados-2026-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"\" \/><\/div><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/05\/01\/mexico-se-lanza-por-la-cima-once-clavadistas-buscan-la-gloria-mundial-en-pekin-2026\/\">M\u00e9xico se lanza por la cima: once clavadistas buscan la gloria mundial en Pek\u00edn 2026<\/a><\/li>\n<li><div class=\"wp-block-latest-posts__featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/04\/Puebla-el-Congreso-aprobo-el-Protocolo-Homologado-de-Investigacion-de-Delitos-contra-Personas-LGBTTTI-150x150.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"\" \/><\/div><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/04\/30\/puebla-impulsa-protocolo-contra-delitos-lgbttti\/\">Puebla impulsa protocolo contra delitos LGBTTTI+<\/a><\/li>\n<li><div class=\"wp-block-latest-posts__featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/04\/PEC-Parque-Ecologico-Cubitos-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"\" \/><\/div><a class=\"wp-block-latest-posts__post-title\" href=\"https:\/\/www.alasmedios.com\/index.php\/2026\/04\/30\/naturaleza-viva-en-pachuca-cubitos-conmemora-a-los-jardines-botanicos\/\">Naturaleza viva en Pachuca: Cubitos conmemora a los jardines bot\u00e1nicos<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>El picor del chile no es s\u00f3lo una sensaci\u00f3n, es una reacci\u00f3n qu\u00edmica y biol\u00f3gica que ha fascinado tanto a<\/p>\n","protected":false},"author":4,"featured_media":7480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","iawp_total_views":1,"footnotes":""},"categories":[43],"tags":[2285,3271,482,3269,3270],"class_list":["post-7479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-gusto-es-nuestro","tag-chile","tag-escala-scoville","tag-gastronomia-2","tag-picante","tag-shu"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-150x150.png","medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-300x182.png","medium_large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-768x466.png","large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-1024x622.png","1536x1536":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-1536x932.png","2048x2048":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante.png","colormag-highlighted-post":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-392x272.png","colormag-featured-post-medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-390x205.png","colormag-featured-post-small":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-130x90.png","colormag-featured-image":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-800x445.png","colormag-default-news":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-150x150.png","colormag-featured-image-large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-1400x600.png"},"magazineBlocksPostAuthor":{"name":"Keila Rodr\u00edguez Pe\u00f1a","avatar":"https:\/\/secure.gravatar.com\/avatar\/a2553a2bfaa601b9d539b617c8793e151bdffb60f9e48a249912f86d4c9ebeef?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"El picor del chile no es s\u00f3lo una sensaci\u00f3n, es una reacci\u00f3n qu\u00edmica y biol\u00f3gica que ha fascinado tanto a","magazineBlocksPostCategories":["El Gusto es Nuestro"],"magazineBlocksPostViewCount":101,"magazineBlocksPostReadTime":3,"magazine_blocks_featured_image_url":{"full":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante.png",2000,1214,false],"medium":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-300x182.png",300,182,true],"thumbnail":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2026\/01\/\u00bfPor-que-el-chile-pica-La-ciencia-detras-del-picante-150x150.png",150,150,true]},"magazine_blocks_author":{"display_name":"Keila Rodr\u00edguez Pe\u00f1a","author_link":"https:\/\/www.alasmedios.com\/index.php\/author\/keila\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/a2553a2bfaa601b9d539b617c8793e151bdffb60f9e48a249912f86d4c9ebeef?s=96&d=mm&r=g","magazine_blocks_category":"<a href=\"#\" class=\"category-link category-link-43\">El Gusto 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