THE CHEMISTRY OF A CHILLI

C APSAICINOIDS
OH
CAPSAICIN
H
N
O

OH
DIHYDROCAPSAICIN
H
N
O

O
T H E S C O V I L L E H E AT I N D E X
The spiciness of chillis is due to the presence of
compounds call ed capsaicinoids. The two
compounds above are the main capsaicinoids
i n c h il l i p e p p er s . T h e y c a u s e a b u r n i n g
sensation when they come into contact with
mucous membranes, due to their interaction JALAPEO CAYENNE PEPPER HABANERO GHOST PEPPER PEPPER SPRAY PURE CAPSAICIN
with pain and heat sensing neurons. 8,000 50,000 350,000 1,400,000 5,300,000 16,000,000

Capsaicin is also used in some brands of pepper The Scoville scale is a taste detection based method for rating the heat of
spra y, and s tudies h ave shown it ma y be chilli peppers. A measured amount of pepper extract has sugar added to it
capable of killing prostate and lung cancer cells. incrementally until the heat is undetectable through taste. Though it is an
It is toxic in large quantities. imprecise method, it has been estimated that 1 unit corresponds to 18M.

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