What is the pH level of chilli?

Answer 1

Technically, pH is a measure of the hydrogen ion concentration in water. The lower the pH, the more hydrogen ions it has and the more acidic it is. In water that has exactly the same number of hydrogen ions and hydroxide ions, the pH is neutral (7.0). Tomatoes and tomato paste have a pH of about 4.0 to 4.5. Other ingredients in chili such as beef and beans would not contribute much to the pH, so the final pH of chili is probably similar to the tomatoes, or perhaps slightly higher due to dilution effects from water.

While it is common to think that the "hot" taste of peppers is due to an acid pH, the usual culprit (or 'prize' to some) is one of several molecules inherently in peppers, the most-common being capaisin, which was isolated in the late 1970's, and now is used in pain relievers.

Answer 2

Im not smart enough to know