The chemical responsible is called capsaicin (cap-say¢ -ee-sun). The heat in chile peppers come from primary five compounds of this chemical. Some of these compounds are more pungent than others and their development varies according to species, growth conditions, and stage of maturity. Most of the capsaicin is found on the longitudinal ribs inside of the chile pepper.

     Capsaicin is a very powerful and stable alkaloid. It is slightly soluble in water, but very soluble in alcohols, fats, and oils. It is detectable to human palates when diluted by up to 17 million times. The level of this substance in chile peppers is usually reflected by Scoville Heat Units, a scale devised to classify the levels of pungency in chile peppers.

     This substance is used in more things that food. It is used in the manufacture of throat lozenges, liniments for rheumatism or neuritus, and don’t forget the pepper spray that cops carry around.

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