What makes jalapenos spicy?

Answer 1

The substance that gives Chile peppers their intensity when ingested or applied topically is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the tissue has experienced heat. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing the body's natural painkilling chemical, endorphin.

The intensity of the heat in a chile is measured in Scoville units.

Answer 2

The stuff that makes peppers hot is capsaicin. The amount of capsaicin in a pepper is what gives it the amount of perceived heat. In terms of spiciness the Jalapeno is moderately hot.

There are mild peppers like: Anaheim, Wax, and Poblano. Also there are moderate peppers like Chipotle, Pasilla, and of course Jalapeno. Watch out for hotter ones like the Cayenne, Serrano, and Thai chili's. The real hot ones would be the: Habanero, Scotch Bonnet, or Mirasol chili's.

Just to finish this list I must mention some of the hottest in the world the: ,7 Pod Douglah,

Trinidad Scorpion Morouga, or the Naga Bhut Jolokia.

Happy Peppering,

community.homedepot

Answer 3

That spiciness we all love and crave comes from a compound called capsaicin that is found in all hot peppers. Interestingly enough, capsaicin is found in no other plant than the Chile pepper. A single drop of this substance combined with 100,000 parts water is still noticeably spicy. Isn't that great!

Capsaicin itself is tasteless and odorless and is produced by the glands in the Chile pepper's placenta, found at the top portion of the pepper below the stem.

Note: The placenta is about sixteen times hotter than the rest of the pepper and is usually removed along with the seeds (another hot part of the pepper) when preparing food. If you're looking for a good kick with your dishes, leave it in (along with the seeds), and see what you get. Oh yeah!

Answer 4

"Capsaicin & Dihydrocapsaicin are typically responsible for about 80-90% of the capsaicinoid content of a pepper and hence are the source of most of the heat ..." Easy to look up!

Answer 5

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Answer 6

The oils in the seeds and ribs make it spicy.

Answer 7

Pepsin which is what they use for mace too I think.

Answer 8

capsaicin