About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 47. Chapters: Capsaicinoids, Chili peppers, Scoville scale, Cayenne pepper, Paprika, Bell pepper, Bhut Jolokia chili pepper, List of capsicum cultivars, Habanero chili, Bird's eye chili, Capsicum annuum, Capsicum annuum var. glabriusculum, Jalapeno, Chipotle, Guntur Sannam, Capsicum pubescens, Capsazepine, Aleppo pepper, Capsicum frutescens, Tabasco pepper, Capsicum baccatum, Peter pepper, Scotch bonnet, Pasilla, Piri piri, Poblano, Red Savina pepper, Pequin pepper, Peperoncini, Guntur chilli, Pimento, Anaheim pepper, Nali Sauce, Hainan Yellow Lantern Chili, Espelette pepper, Malagueta pepper, Nonivamide, Homocapsaicin, TAM Mild Jalapeno, Aji dulce, Capsicum chinense, Naga Viper pepper, Dihydrocapsaicin, Chile de arbol, Serrano pepper, Guajillo chili, Cascabel chili, Fatalii, Homodihydrocapsaicin, Biber salcas, Nordihydrocapsaicin, Datil pepper, Lemon drop, Siling mahaba, Fresno pepper, Hungarian wax pepper, Crushed red pepper, Infinity chilli, Dundicut, Piquillo pepper, Facing heaven pepper, Mulato pepper, Banana pepper, Madame Jeanette, Cubanelle, Italian sweet pepper, Aji caballero, Kambuzi, Hatch chile, Naga Morich, NuMex Twilight, Ristra, Medusa pepper, Ellachipur Sanman, Rocotillo pepper, Santa Fe Grande pepper. Excerpt: Capsaicin (; 8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) ) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound. The compound was fir...
