capsaicin
[ kap-SAY-ih-sihn ]
A potent compound that gives some
CHILES their fiery nature. Most of the capsaicin (up to 80 percent) is found in the seeds and membranes of a chile. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat. The caustic oils found in
CHILES cause an intense burning sensation, which can severely irritate skin and eyes. Capsaicin is known for its decongestant qualities. It also causes the brain to produce endorphins, which promote a sense of well-being.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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