What makes chili spicy?

Question

What makes chili spicy?

Answer 1

The seed in it.Do you know that the smaller the chili the more spicy it taste.....is that surprising.

Answer 2

The seeds and the roots, near the stalk contain certain oils in them which cause the most heat.  Best way to deal with them is to wear plastic gloves, slice them with a sharp knife and scrape out the seeds and remove the pith and stalk.

Remove the gloves by turning them inside out and discard immediately.  Do not touch eyes, mouth, nose - or any other o*****e for about half an hour after.

Ainsley Harriott advocates rubbing your hands with oil before you handle them if you do not have gloves.

My aunt got some in her mouth so my grandmother bit some too and experimented until she found the solution.  Milk drunk helps remove the burn.  Not water which tends to swish the oils around the mouth!

Answer 3

pherhaps the chili.

Answer 4

The chili peppers use to make it.

Answer 5

Chilli is hot and stimulating with very less aroma when eaten. Chilli contains capsaicin, an alkaloid substance which makes chilli hot to taste. Capsaicin is present in chilli seeds and membranes. When chilli powder is swallowed, capsaicin makes the brain to release a neurotransmitter called substance P. This makes brain think that the body is in pain making body respond to chilli. The heart beats rapidly and the natural painkiller endorphin is secreted.

Answer 6

maybe........chile!?

Answer 7

spice

Answer 8

This will tell you http://www.natco-online.com/acatalog/inf...

Answer 9

Chillis, cayenne pepper

Answer 10

the seeds in the chilli....if you pop one into your mouth - you will know what i mean!!

Answer 11

depends on the cook, but most cooks like to use chile powder, cayene and other sauces derived from hot peppers

Answer 12

Chili powder for one and some people put hot peppers in their chili.

Answer 13

'Capsaicin' is the name of the chemical that makes peppers hot and gives a surprisingly wide variety of other products a real bite.

Capsaicin is an extremely powerful and stable alkaloid produced as a crystal by glands at the junction of the pepper's placenta and pod walls.This is found only in chili peppers.

The exploration of the chemistry of Capsaicin dates to 1816 when P.A. Bucholtz found that the pungent principle of peppers could be extracted from the pods using organic solvents. In 1846, L.T. Thresh reported in a published paper that the main chemical component of peppers could be removed in a crystalline state and he named this chemical capsaicin.

This is what makes the chillies  spicy.