Capsaicin – The hot stuff
How does the spiciness actually come from the different types of pepper? Which active ingredient is responsible for us breaking into a sweat when we BBQ chili and our tongues burning like fire? It is the alkaloid capsaicin, which causes a heat or spiciness sensation in mammals by acting on specific receptors. We will tell you exactly how this works and how we can use the spiciness of capsaicin in different ways.
Capsaicin is a fatty acid amide and the absolute leader among hot substances. It is found primarily in the fruits of the Capsicum plant, i.e. in bell peppers or chili peppers. There it is present in proportions of 0.3 to 0.5%. The substances that trigger the sensation of spiciness are called capsaicinoids. Capsaicinoids are colorless, tasteless and relatively temperature-stable, i.e. they cannot be broken down by cooking or freezing. Luckily, because otherwise the spiciness would be lost during a barbecue. Capsaicinoids dissolve in ethanol and fats, but not in water. This is the reason why a glass of water does not help against the burning sensation in the mouth, but a glass of high-fat milk or liquor works wonders! But how exactly does the substance work in the body? When we eat spicy food, we do not perceive taste, but rather pain stimuli. Capsaicinoids stimulate the nerve endings of certain nociceptors in the oral mucosa, which normally detect pain stimuli when exposed to heat or chemical irritation. Capsaicin binds to a receptor that is also activated by increasing temperatures. This is why we perceive "hot" and "spicy" as similar and can break into a sweat when we bite into a habanero. It literally "burns"!
The scale measures the sharpness by its neutralization.
The body reacts to the painful irritation caused by capsaicinoids by increasing blood flow to the tissue and releasing endorphins, which trigger a feeling of happiness. This so-called "pepper high" may be one reason why many people can't eat spicy enough. However, if you overdo it, as is often the case in spicy food competitions around the world, you risk violent physical reactions. Watery eyes, sweating and a numb tongue are the least harmful things. If you want to take on the hottest chilis in the world, you risk chemical burns to the mucous membranes and massive circulatory problems. Capsaicin can also be used externally as a "weapon", for example in pepper sprays. However, if consumed in moderation, spicy foods can be quite healthy! Capsaicinoids have antibacterial and fungicidal properties and therefore have a disinfectant effect. In tropical regions, cayenne pepper is added to many dishes to prevent bacterial diseases of the digestive system. Capsaicin is also used in medical products. Its blood circulation-increasing effect helps with muscle pain and tension, for example, and is used in heat therapy (heat patches, ointments, etc.). Initial studies have shown that a little capsaicin has a relaxing effect on the blood vessels and can even lower blood pressure. Some strength athletes therefore use capsaicin in the form of dietary supplements as a kind of legal doping to increase their performance.
But how do I know how hot a chili sauce really is when I buy it? The spiciness of chili peppers and the like is measured in Scoville units (Scoville Heat Units). The scale described by Wilbur L. Scoville in 1912 goes from 0 SHU to a maximum of 16 million SHU. The scale measures the existing spiciness by its neutralization. If, for example, you need 234,000 drops of water to neutralize the taste of one drop of a sauce, then the sauce has a spiciness level of 234,000 SHU. This measurement is still used today, even though the capsaicin content is now determined using the more precise HPLC method. Of course, spiciness is always a subjective feeling, but the scale makes it clear which spiciness ranges we are moving in, with the spiciness levels of some chili varieties and sauces already well above the level of pepper spray for bear defense.
