Capsaicin

Capsaicin is the natural pungent compound found in chillies and other pepper varieties. Chemically, it belongs to the capsaicinoids – a group of alkaloids that trigger an intense burning sensation on the tongue, skin or mucous membranes in mammals. The concentration of capsaicin largely determines a chilli's heat and is measured using the Scoville scale.

Effect and Function

Capsaicin stimulates the heat receptors in the oral mucosa, which then register a sensation of heat. This reaction is physiologically harmless but can be very intense. The body responds with increased blood flow, sweating and a release of endorphins – hence the well-known "chilli high" after eating spicy food.

In the plant, capsaicin serves as a natural defence against browsing. It deters mammals that would destroy the seeds, while birds – important seed dispersers – are insensitive to it and pass the seeds unharmed.

Occurrence and Use

Capsaicin is present in all parts of the fruit, but especially in the placental walls (the white inner tissue to which the seeds are attached). The seeds themselves contain hardly any capsaicin but can become coated with it during processing through contact.

Besides its culinary importance, capsaicin is also used medicinally and technically – for example in warming ointments for muscle and joint pain or in pepper sprays.

Good to Know

The perception of heat varies from person to person and can be reduced through habituation. Capsaicin is best neutralised with dairy products such as yoghurt or cream, since fat and the protein casein bind the pungent compound – water, by contrast, only spreads it further.