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Capsaicin is the chemical in chili peppers that gives them their famous heat. This heat makes capsaicin ideal for spicing foods and also offers a range of medicinal properties.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) (/ kæpˈseɪsɪn / or / kæpˈseɪəsɪn /) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a potent irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
Cayenne pepper is a capsaicin-rich food that packs some serious heat, with 25,000 to 50,000 SHU. This spicy red pepper is often dried and turned into a powder or flakes. Don't mistake it with chili powder, which is usually a blend and a lot less spicy, clocking in at 500 to 1,500 SHU.
Capsaicin is the plant chemical that’s responsible for making chili peppers taste spicy. Capsaicin is known for its potent pain-relieving and anti-inflammatory properties.
Capsaicin, the most abundant of the pungent principles of hot peppers (Capsicum). It is an organic nitrogen compound belonging to the lipid group, but it is often erroneously classed among the alkaloids, a family of nitrogenous compounds with marked physiological effects.
Capsaicin in hot peppers causes their infamous burning sensation. As a supplement or in topical form, it may help promote weight loss, reduce inflammation, and relieve pain.
Capsaicin is the stuff in chili peppers that makes your mouth feel hot. But it's also got a medical purpose. It's a key ingredient in creams and patches that can give you relief from pain. Why...
Capsaicin is the chemical responsible for the “heat” in chile peppers. Like many over-the-counter muscle rubs—think “IcyHot”—capsaicin can bring on both tingling sensitivity and numbness....
The compound found in almost all types of peppers, capsaicin benefits include fighting cancer and diabetes, relieving pain and cluster headaches, and protecting the brain. Learn how to use.