Capsaicin is a naturally occurring compound found in chili peppers that gives them their characteristic heat or spiciness. It belongs to a class of compounds called capsaicinoids and is more concentrated in the inner membranes and seeds of the pepper.
Capsaicin activates sensory neurons by binding to the TRPV1 receptor, a protein responsible for detecting heat and pain. This interaction creates the sensation of burning or heat in the mouth and on the skin.
Did you know… Drinking milk or eating dairy products is more effective at reducing the burning sensation of capsaicin than water, because casein, a protein in milk, helps break down capsaicin’s oil-based structure.
- Culinary uses. Capsaicin is the heat source in spicy foods and is found in chili-based condiments like hot sauces and salsas.
- Medicinal. Capsaicin is used in topical creams and patches to relieve pain by desensitizing nerve endings.
- Other applications. Capsaicin is also used as a natural deterrent in pest control products and animal repellents.
The spiciness of a chili pepper is measured on the Scoville Heat Scale, which quantifies the concentration of capsaicin.
Capsaicin is odorless and colorless but can cause irritation to skin and eyes.
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