What chemical in jalepenos makes them taste hot?

It's called capsaicin,

C₁₈H₂₇NO₃, if wikipedia serves me correctly.

Right you are! Capsaicin is chemically trans-8-methyl-N-vanillyl-6-nonenamide. The "hot" compound can be a serious hazard for people working with peppers containing this chemical , especially being careful never to rub their eyes while handling the peppers (with gloves on). Mexican (and others) farmers used to carry small peppers in their pockets, chewing on them to cause them to perspire as they work in the fields, and thus cooling them down. Also capsicum (Cayenne pepper) which is used as a carminative, a stimulant and a rubefacient.

One should also avoid being too amorous after having handled peppers - many parts of the body are quite sensitive to peppers.

Even if you feel your mouth going exothermic and a scorching hole is burning through your palate it´s actually nothing corrosive. Tissue is not being destroyed by the chemical. Feels like it but it´s actually just a sensation, nerves at work. It´s all in the brain. That is why you won´t ever get blisters or a rash from chewing or rubbing hot peppers on your skin. Any one up for a test?

That is why you won´t ever get blisters or a rash from chewing or rubbing hot peppers on your skin.

So, is pepper spray; pepper spray?

Reminds me of stories my great grandmother told about the influenza epidemic of 1918. She was a volunteer helping people in her rural community trying to fight the disease. About all they had for treatment was mustard packs. The influenza would develop into pneumonia, and the theory was that the heat of the mustard pack would drive out the "cold" from the chest. From what I have read, the mustard pack had some benefit in that it helped keep sinuses clear and aided a bit in breathing. But it also caused the upper chest, where it was applied, to scab over.

I don´t know what´s in pepper spray. This one is for the forum. Anyone out there knows if real peppers go into pepper spray?

coffebean wrote: Anyone out there knows if real peppers go into pepper spray?

According to wikipedia, thats a yes. they use caspaicin extract from peppers, or some synthetic concoction.

It is oil and fat soluble, plus somewhat milk soluble too. Good to Keep in mind the next time you find yourself proving your manhood using pepper spray or hotsauce.

Hello coffebean,

I am disagree!, when pepper set on your skin prolong period of time and you'll have burning rash.?? Maybe I'm wrong. If for a short time that I don't think it effects.

Thanks,

You said "it´s actually nothing corrosive"

I disagree,

The PH level of capsaicin is between 5 and 6 or acidic. The lower the number or more acidic will have the "hotter" sensation.

Hi there! I think bhankiii nailed it. However I don't think hot peppers or those alike 'TASTE' hot I think it is that chem formula thay hbhankiii quoted that makes them 'FEEL' hot. But on a note of humor!...Why don't they serve suicide chicken wings with 'Preperation H' dipping sause? Not the the ASHMAN, really!

Oh I erred; sorry yoda...Y=T in Thay

The chemicals that make the hot peeprs, jalapenos and chillies hot is Capsaicinoids -

N-Vanillyl-8-methyl-6-(E)-noneamide, or Capsaicin for short (View a model of this molecule using Chime or VRML plugin). Nearly as common is Dihydrocapsaicin (Chime or VRML) . These occur in varying ratios from plant to plant, from a 1:1 ratio to 2:1. Between them they typically make up 80-90% of the total capsaicinoid concentration, the rest being made up by such compounds as Nordihydrocapsaicin (Chime or VRML), Homocapsaicin (Chime or VRML), and Homodihydrocapsaicin (Chime or VRML).

The capsaicinoids in chilli bind to a receptor in the lining of the mouth. This is the same receptor that registers pain from heat, thus the effect is a burning feeling. This is a result of the flow of calcium ions from one cell to the next. The pungent molecule has an electron poor area, which is attracted to the electron rich area on the receptor protein. Repeated exposure to capsaicinoids depletes these receptors, enabling you to eat hotter chillies and feel the same effect. The pain caused by this leads to the release of endorphins, the body's natural painkillers. These give a feeling of happiness and well being.

Yep, there was a time when I put habanero pepper sauce on everything - my tolerance has lessened through neglect.

I know what you mean, my chili callouses have also softened with time.

Hello Raotr,

Thanks you for elaborated information and to all of you guys for the input.