What puts the fire in peppers?

Answer 1

The seeds love :)

Answer 2

Capsaicin. The chemical in peppers or C 18 H 27 NO 3

Answer 3

The Scoville scale is a measure of the "hotness" of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the skin, especially the mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, American chemist Wilbur Scoville.

15,000,000 - 16,000,000 Pure capsaicin[4][5][6][7]
9,100,000 Nordihydrocapsaicin[7]
2,000,000 - 5,300,000 Standard US Grade pepper spray [8][1]
855,000 - 1,041,427 Naga Jolokia [9][10]
876,000 - 970,000 Dorset Naga [11][8]
350,000 - 577,000 Red Savina Habanero[12][8]
100,000 - 350,000 Habanero Chile [13]
100,000 - 350,000 Scotch Bonnet [13]
100,000 - 200,000 Jamaican Hot Pepper [8][14]
50,000 - 100,000 Thai Pepper [14], Malagueta Pepper, Chiltepin Pepper [7]
30,000 - 50,000 Cayenne Pepper [14], Ají pepper [13]
10,000 - 23,000 Serrano Pepper [14]
7,000 - 8,000 Tabasco Sauce (Habanero)[15]
5,000 - 10,000 Wax Pepper [14]
2,500 - 8,000 Jalapeño Pepper [14]
2,500 - 5,000 Tabasco Sauce (Pepper) [15]
1,500 - 2,500 Rocotillo Pepper [14]
1,000 - 1,500 Poblano Pepper [14]
600 - 800 Tabasco Sauce (Green Pepper) [15]
500 - 1000 New Mexico pepper [14]
100 - 500 Pimento [8], Pepperoncini [14]
0 No heat, Bell Pepper [8][14]

Answer 4

The chemical compound capsaicin 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 it comes in contact with. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores.If you cant stand the taste the plant wont be eaten! muah!

Answer 5

The word 'capsaicin' doesn't exactly roll over the tongue easily, but this is especially appropriate since it is the name of the chemical that makes peppers hot and gives a surprisingly wide variety of other products a real bite.

Answer 6

A chemical called capcaisin. You can cool the heat by discarding the seeds AND the white or yellow membrane (vein). Also, drinking milk or eating a dairy product will help quell the fire. Check this out:

http://homecooking.about.com/library/weekly/blhotchiles.htm

Answer 7

It's called Capsacin. Hotness is measured in Scoville units. Just for reference. Tabasco is about 2400. Check some of these hot sauces out.
http://www.chez-williams.com/Hot%20Sauce/hothome.htm

Answer 8

It is called Capsaicin. For more information click the link below...

http://en.wikipedia.org/wiki/Capsaicin

Answer 9

The seeds are on FiRE !

Answer 10

self defense device - hot seeds make predators less likely to eat them.