- Chile peppers contain a family of compounds, the capsaicinoids, that give
them their "heat."
- capsaicinoids
- 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
- are lipophilic - more easily dissolved in oil than water.
- excreted by glands next to the placenta (ribs)
- 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.