Chilies Reading Answers

Jul 22, 2025

Chilies Reading Answers is an academic reading answers topic. Chilies Reading Answers has a total of 5 IELTS questions in total. In the question set given, you have to state whether the statement is true, false or not given with the information given in the text.

The IELTS Reading section is an essential part of the test that evaluates a candidate's comprehension and analysis of various passage types. You will work through a number of IELTS reading practice problems in this section that resemble actual test situations. These questions are designed to help you improve your ability to recognise essential concepts, extract particular facts, and make inferences. Practising these IELTS reading problems can help you get comfortable with the structure and increase your confidence for the exam, regardless of whether you are studying for the Academic or General Training module.

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Section 1

CHILIES

Chilies originate in South America and have been eaten for at least 9,500 years. Organised

cultivation began around 5,400 BC. Christopher Columbus was the first European to encounter

chilies, when he landed on the island of Hispaniola in 1492. He thought it was a type of pepper and called it the "red pepper", a name still used today. After their introduction to Europe they were an immediate sensation and were quickly incorporated into the diet. From there they spread to Africa, India and East Asia.

The reason for the chili's "hotness" lies in a chemical called Capsaisin. Capsaisin causes temporary irritation to the trigeminal cells, which are the pain receptors in the mouth, nose and throat. After the pain messages are transmitted to the brain, endorphins, natural pain killers, are released, and these not only kill the pain but give the chili eater a short-lived natural high. Other side effects include: an increased heart rate, a running nose and increased salivation and sweating, which can have a cooling effect in hot climates.

The reason for the presence of Capsaisin is thought to be to deter animals from eating the fruit. Only mammals feel the burning effects; birds feel nothing. As birds are a better method of distributing the seeds, which pass intact through their guts, Capsaisin would seem to be a result of natural selection.

The smaller chilies tend to be the hottest. This may reflect the fact that they tend to grow closer to the ground and are therefore more vulnerable to animals. The heat of a chili is measured on the Scoville scale. The hottest types such as the Habenero and the Scotch Bonnet rate between 100,000 and 300,000, the world-famous Tabasco sauce rates at 15,000 to 30,000, about the same as the Thai prik khee nu, while the popular Jalapeño is between 5,000 and 15,000. Powdered chili is 500 to 1,000 and the mild capsicins and paprikas can range between 100 and O.

Questions 7-11

Do the following statements agree with the information in the text? Choose

TRUE if the statement agrees with the information

FALSE if the statement contradicts the information

NOT GIVEN if there is no information on this

7. Chilies became popular as soon as they were brought into Europe.

Answer: TRUE

Supporting statement: “After their introduction to Europe they were an immediate sensation and were quickly incorporated into the diet.”

Keywords: Europe, sensation

Keyword Location: Para 1, Lines 4-5

Explanation: The phrase “immediate sensation” and “quickly incorporated” shows they became popular right away.

8. Capsaisin causes significant damage to the mouth.

Answer: FALSE

Supporting statement: “Capsaisin causes temporary irritation…”

Keywords: Capsaisin, irritation

Keyword Location: Para 2, Lines 1-2

Explanation: The irritation is described as temporary, not causing permanent or significant damage.

9. Chilies can be part of a birds diet..

Answer: TRUE

Supporting statement: “Only mammals feel the burning effects; birds feel nothing. As birds are a better method of distributing the seeds…”

Keywords: mammals, birds

Keyword Location: Para 3, Line 2

Explanation: Birds eat chilies and help in seed dispersal, indicating it’s part of their diet.

10. All large chilies grow high off the ground.

Answer: NOT GIVEN

Explanation: The passage only mentions that smaller chilies tend to be hotter because they grow closer to the ground, but it does not provide information about the height at which large chilies grow.

11.People breed chilies for their heat.

Answer: NOT GIVEN

Explanation: The text talks about how chili heat is measured and the natural reasons for Capsaisin’s presence, but it does not say whether people intentionally breed chilies for heat.

Questions 12-14

Write ONE WORD ONLY for each answer.

12. Columbus came across chilies for the first time on the island of____________-

Answer: HISPANIOLA

Supporting statement: “Christopher Columbus was the first European to encounter chilies, when he landed on the island of Hispaniola in 1492.”

Keywords: Columbus, chilies, island

Keyword Location: Para 1, Lines 2-3

Explanation: This sentence clearly states that Columbus discovered chilies on the island of Hispaniola.

13. The chemical called _______________ helps prevent animals from eating chilies.

Answer: CAPSAISIN

Supporting statement: “…The reason for the chili's ‘hotness’ lies in a chemical called Capsaisin….”

“… The reason for the presence of Capsaisin is thought to be to deter animals from eating the fruit…”

Keywords: chemical, deter animals, Capsaisin

Keyword Location: Para2, Line 1 and Para 3, Line 1

Explanation: Capsaisin is the chemical responsible for the heat, and it deters animals, especially mammals, from eating the fruit.

14. Seeds pass through the digestive system of__________________ without being damaged.

Answer: BIRDS

Supporting statement: “….Only mammals feel the burning effects; birds feel nothing. As birds are a better method of distributing the seeds, which pass intact through their guts…”

Keywords: seeds, pass intact, birds

Keyword Location: Para 3, Lines 2–3

Explanation: The seeds remain undamaged when they pass through the digestive tract of birds, helping in seed dispersal.

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