what makes a pepper spicy?

Answer 1

Quoted from http://www.fiery-foods.com/dave/capsaicin.asp

The active principle that causes the heat in chile peppers is a crystalline alkaloid generically called capsaicin. It is produced by glands at the junction of the placenta and the pod wall. The capsaicin spreads unevenly throughout the inside of the pod and is concentrated mostly in the placental tissue.

Capsaicin is an incredibly powerful and stable alkaloid seemingly unaffected by cold or heat, which retains its original potency despite time, cooking, or freezing. Because it has no flavor, color, or odor, the precise amount of capsaicin present in chiles can only be measured by a specialized laboratory procedure known as high performance liquid chromatography (HPLC). Although it has no odor or flavor, it is one of the most pungent compounds known, detectable to the palate in dilutions of one to seventeen million. It is slightly soluble in water, but very soluble in alcohols, fats, and oils.

Answer 2

peppers are measured in scoval units .capsium is the spicy. regular peppers like halpenos are 80 to 100 thous... scoval units peppers like scotchbonnits are up to 400 to 500 units for more just email me or come thru answers

Answer 3

Hot peppers contain capsaicinoids, natural substances that make the mouth burn.

Capsaicinoids are most concentrated in the ribs inside the peppers.

Answer 4

An enzyme called capsaicin is the culprit for burning your mouth when eating hot peppers.

Answer 5

Substances that are alkaloids, called capiscins- come from the juice and seeds of aa pepper.
They are measured in "heat" using a unit called Scovilles.

Answer 6

I love peppadew peppers! I buy them from either Adsa or Tesco's, have never had a problem getting them.

Answer 7

Their seeds are what holds the heat, if you dont wnat that burning heat, clean out the seeds and discard.

Answer 8

i dont know