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Capsaicin is the chemical substance contained in chili peppers that causes the burning sensation you experience when eating a chili pepper. Some peppers contain more capsaicin than others, and their strength is determined by ranking them on the Scoville scale.
Definition of Capsaicin
Capsaicin is a chemical compound with the technical name 8-methyl N-vanillyl 6-nonenamide, which causes a burning sensation. The chili pepper uses this molecule to protect itself against external attacks. It is obviously used for taste purposes. It should also be noted that physically, capsaicin does not burn, it only causes the sensation of burning. In chili peppers, capsaicin is highly concentrated in the inner veins as well as in the seeds.
Capsaicinoids
There are different capsaicin molecules, each with its own properties:
- Dihydrocapsaicin is the one mainly contained in red peppers. Each of them has an effect on when you feel the burning sensation. The best example is the Habanero pepper, where it takes several seconds to feel the heat sensation.
- Capsaicinoids have the characteristic of activating the heat receptors in the skin, which causes a burning sensation, even though there is no increase in temperature. Each spicy food has its own molecule.
- Capsaicin for chili peppers
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- Shogaol for ginger
- Piperine for pepper
- Gingerol for ginger
Effect and usefulness of capsaicin
The consumption of capsaicin stimulates the production of adrenaline and noradrenaline, which burns sugars and fats, so in certain diets the consumption of chili peppers may be recommended.
Capsaicin triggers the release of endorphins, which causes a sensation of euphoria and well-being.
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