As part of the Flavour weekends running at Kew Gardens (19th Sep - 12th Oct 2015), we're asking, how and why do we taste flavour, and how do our senses play a part in flavour perception.
In this video, Professor Monique Simmonds, Deputy Director of Science at Kew, explains why we perceive chillies as being "hot".
Over the course of the four 'Flavour' weekends, besides exploring the science of flavour, visitors will also see many of our favourite flavours growing in the Gardens, including a huge display of chillies which stretches from the most gentle to the hottest, measuring in at over 1 million SHU.
We will testing willing visitors to find out whether or not they are "supertasters", in an experiment to investigate whether there is a correlation between taster status and sensitivity to chilli.
There will also be cooking demonstrations and talks each weekend. Plus of course the vastness and beauty of the rest of Kew Gardens.
Taking place over four weekends only from September 19th, entry includes access to all of Kew Gardens. Buy your tickets online to save.
Watch our other "Flavour" videos: