Driving Question: How can we improve our spice tolerance through a mixture of science and cultural understanding?
Project Summary: This project was a dive into the science and Mexican cuisine and culture. Saffron and Santiago researched many different kinds of chili peppers before deciding on five local peppers that they and a group of volunteers would be eating to increase their spice tolerance: costeño, pasilla, jalapeño, chiltepín, and habanero. The pair recorded themselves doing so to share their findings.
Student Reflection: “Working on this project was painful, but it was so fun and totally worth it. I learned that eating spicy food can make you feel like you’re being stabbed and yet fill you with a rush of adrenaline, and to be able to share that feeling is simply amazing.” – Class of 2024 student Santiago D.