Food Unwrapped

Chillies, Pork and Food Dye (2x6)

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Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye? Kate's in Mozambique, home to the peri peri chili, one of the most popular peppers in the world. Chili sauce is fiery, but what creates that burning sensation and can it harm you? To find out, Jimmy eats one of the hottest chili burgers in the world. His brain says serious damage is being done, but Jimmy asks a doctor if there are any physical effects. What makes chorizo red, and what is food additive E120, which is on the label? Jimmy finds out that a bug is responsible and visits Lanzarote, where he meets a farmer with some very unusual livestock. And presumably pork is either free-range or not, but is it really that simple?