Chili Peppers:

Ancho Chile Powder

Bhut Jolokia

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Sannam Peppers

Other Spices:

Annatto Seeds

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

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Roasting Chili Peppers

 

Capsaicin is the most widely recognized capsaicinoid responsible for the “heat” in chile peppers. Its content in chile peppers varies widely among varieties and among individual peppers within a variety depending on environmental factors and maturity. Habanero peppers like the one to the right are always extremely hot because of their high Capsaicin content, where as ancho and paprika chile peppers can be just as mild as a bell pepper. Chiles grown in hot dry climates tend to be a little hotter and the capsaicin content peaks as the peppers reach full maturity. Capsaicin in its pure form is a dark red oily substance that modern scientific research has found has active medical properties.

Many people are now familiar with creams, lotions, ointments and patches containing capsaicin that have become available in recent years and are used for minor pain relief such as the discomfort caused by arthritis, diabetic neuropathy, and fibromyalgia. These capsaicin products work by gently using up the neurotransmitters, called substance P, that sends pain signals to the brain, in essence causing a very mild pain that desensitizes the nerve endings in the area where the cream is applied. Thus, the capsaicin cream acts as a short-term pain reliever for these neurogenic pains.

One great benefit of this kind of pain management is the affected area is treated locally while the rest of the body is completely unaffected. In contrast, when a pain reliever is taken orally the whole body is influenced by the medication; this may cause effects such as drowsiness, impaired motor function and even dependence. But capsaicin’s medical properties do not end with pain relief.

Capsaicin is also a proven to have antibacterial properties, increase blood flow, and may have other beneficial effects on the cardiovascular system. The peppers themselves contain vitamins, minerals, antioxidants and other beneficial phytochemicals. See more.

On the downside, the high capsaicin content in some of the more potent chile peppers can be a strong irritant. All serious chile pepper lovers are familiar with the unpleasant effects of eating too much hot pepper on the gastrointestinal track, the pain chile peppers can inflict on the human body goes far beyond that. A sudden high dose of capsaicin such as what might be received from a Habanero, or even the much gentler jalapeno can cause sever pain on the skin and especially to mucous membranes. Thinner, sensitive skin is especially vulnerable as well the areas such as the mouth, eyes, nose, and other mucous membranes.

It is important when working with hot chile peppers to wash thoroughly one's hands when finished, particularly important before touching one's eyes or using the restroom. Anyone who has made the mistake of not doing so will almost certainly not make the same mistake twice! The painful affects of the capsaicin in hot chile peppers can also be felt by one of the body’s largest mucous membranes, the lungs. Great care must be taken when washing chile peppers under hot water because the steam can cause a strong burning sensation when inhaled as well as to the eyes. A similar effect can occur when whole chiles are ground in a food processor or blender. The small dust like particles created can become airborne and get into the lungs and eyes, a very unpleasant experience.

Many recipes call for the toasting of spices in a dry pan, this should be done with great caution when hot peppers are included. The smoked produced by burning or toasting hot peppers also contains capsaicin that can be irritating to the lung and eyes. The painfully hot effects of capsaicin can be so intense that some products use it to create a weapon called pepper spray.

Pepper spray’s main active ingredient is concentrated capsaicin, the concentration of which can often be found printed on the canisters. This less than dead weapon is used by individuals for self-defense, security personnel as a primary weapon and even the law enforcement as a less than deadly alternative to firearms. The manufactures of these products combine concentrated capsaicin and an aerosol can to produce a pungent spray that can temporary disable a person by making breathing painful, difficult and sight clouded with burning hot tears. Use of these products can prevent the use of deadly force and help subdue suspects who's behavior might otherwise risk injury to law enforcement personnel.

Have you ever eaten a little too much hot pepper? That burning hot salsa tasted good until you stop eating it and realize your tongue might spontaneously combust if you closed your mouth. What do you reach for? What will neutralize the burning heat of  the capsaicin stubbornly binding to every taste bud in your mouth?

Common antidotes for relieving the pain includes water, ice, bread, alcohol and milk. All these may provide some relief with varying degrees of effectiveness. Ice and anything cold certainly feel good, but as soon as it melts and is gone the burning pain will come back nearly as strong as before. To truly neutralize capsaicin we must consider what it is soluble in, mainly alcohol and fat. But before you reach for that beer, remember that most contain about 95% water and will do little to wash away the capsaicin persistently clinging to your burning tongue. Time for the strong stuff? Even most hard liquors are only 40% pure alcohol, which is probably enough to do the trick eventually, but you might not be able to get off the floor a few minutes later. A better choice is the fat contained in dairy products.

High fat dairy products such as milk, sour cream, and half and half quickly coat the mouth and break the bonds that capsaicin forms with the nerve ending in your mouth. Ever wonder why spicy Mexican food is often served with sour cream? Dairy products are also stored cold providing some instant cooling relief and you will still be able to drive home after finishing off a tall glass of icy cold milk! Sugars will also more readily bind to pain receptors than capsaicin and the other capsaicinoids making a sweet treat a good idea.

 

The extraction and purification of capsaicin should be done with extreme care because of the very real possibility of severe chemical burns. Gloves, masks and extreme caution should be used at all times. Start with the hottest peppers you can get your hands on, habaneros are a good choice. They should be carefully ground in a well-ventilated area and soaked in the purest alcohol available to you. Some grain alcohols that are intended to be mixed with other beverages are 90% pure and can be purchased at local liquor stores.

Rubbing alcohol can also be used, but if the end product is meant to be consumed make sure the alcohol doesn't contain added ingredients that are not safe for human consumption. Let this potent mixture steep for at least a week and then strain through a coffee filter. Allow the alcohol to evaporate off the resulting mixture to purify the capsaicin. Burning the alcohol will speed up this process but, some of the capsaicin will become airborne creating a breathing hazard and heating alcohol is extremely dangerous. The dark red oil that will float to the top is 40-60% pure capsaicin (8-methyl-N-vanillyl-6-nonenamide) extract.

An extraction of capsaicin and the other three main capsaicinoid found in hot peppers are sold commercially as pepper oleoresins and used in pepper sprays and some sauces.

Learn about the Scoville scale

See more about the Health benefits of peppers

 

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