Capsaicinoids - where that wonderful heat comes from

Chile peppers contain a family of compounds, the capsaicinoids, that give them their "heat." The capsaicinoids identified to date are (percentages are the averages found in most hot chiles):

• capsaicin (~70% of the capsaicinoids present and usually the only one mentioned) produces burning everywhere from the mid-tongue and palate down into the throat
• dihydrocapsaicin (~20%) ditto
• nordihydrocapsaicin (~10%) relatively mild - fruity, sweet, and spicy
• homocapsaicin (~1%) about one half as potent as capsaicin
• homodihydrocapsaicin (~1%) produces a "numbing burn" in the throat that was the hardest to ameliorate

• capsaicinoids are lipophilic - more easily dissolved in oil than water.
• capsaicinoids are excreted by glands next to the placenta (ribs)
• capsaicinoids are found mostly in the ribs and seeds
• many recipes call for the removal of ribs and seeds

The amount and relative quantities of capsaicinoids give each type of chile pepper its individual heat signature. For instance, chile peppers that contain a relatively high percentage of homodihydrocapsaicin will often have no noticeable effect until you suddenly realize that the back of your throat is burning. Whereas those that contain a relatively high level of nordihydrocapsaicin will seem more flavorful for the amount heat.

Chile pepper handling:
• capsaicinoids are extremely irritating
• keep away from eyes, nose, and any other sensitive areas
• some use latex/plastic gloves when handling hot chile peppers
• men, when handling chile peppers wash your hands before going to the bathroom
• milk products are the antidote - first choice for first aid - there is a compound in milk (casein) that binds to and inactivates capsaicinoids.