Linked from

The 38 pages that link to Capsaicin, each with the reason it gives.

• Chili pepperBroader topic: It accounts for much of the burning sensation associated with chili peppers.

• NociceptorRelated: Its selective activation of heat-sensitive nociceptors makes it useful in pain research and topical treatments.

• Chemical defenseBroader topic: It produces a burning sensation that can deter many mammalian consumers.

• Scoville scaleBroader topic: It is the principal compound behind the heat the scale represents.

• MentholCompared with: Capsaicin evokes burning, while menthol activates a distinct channel associated with coolness.

• Pepper sprayBroader topic: It is the best-known capsaicinoid responsible for pepper spray’s burning effects.

• TRPV1Related: It binds and opens TRPV1, producing the characteristic burning sensation.

• CapsicumRelated: It causes the burning sensation associated with pungent Capsicum fruits.

• Hot sauceRelated: It produces the burning sensation that gives many hot sauces their heat.

• SolanaceaeRelated: This chemical gives many Capsicum fruits their burning sensation.

• Allyl isothiocyanateCompared with: Unlike allyl isothiocyanate, capsaicin is relatively nonvolatile and produces lingering oral heat.

• Capsicum annuumRelated: It gives many C. annuum cultivars their characteristic burning sensation.

• Capsicum chinenseRelated: It is the principal chemical behind the burning sensation of many C. chinense fruits.

• PiperineCompared with: It is a familiar source of spice-related heat, but its chemistry and plant source differ.

• Postherpetic neuralgiaRelated: Topical capsaicin is used to treat some cases of localized postherpetic pain.

• SpiceBroader topic: It creates chili heat, a sensation distinct from aroma and basic tastes.

• Bell pepperCompared with: Most bell peppers contain little or no capsaicin, unlike hot peppers.

• JalapeñoRelated: It is the main source of a jalapeño’s heat.

• CapsaicinoidBroader topic: It is the principal example of how this compound group activates TRPV1.

• Domestication of CapsicumRelated: People selected both pungent and nonpungent fruits, changing capsaicinoid levels in crops.

• Riot control agentRelated: Pepper spray uses capsaicin to produce intense eye, skin, and respiratory irritation.

• TadkaBroader topic: Frying chili in fat disperses its capsaicin through the dish.

• Chili sauceBroader topic: Its concentration helps determine how intensely a chili sauce feels hot.

• GochujangRelated: It provides gochujang’s chili burn, whose intensity varies with formulation.

• AntitussiveRelated: Airway responses to capsaicin help researchers measure cough sensitivity and drug effects.

• HabaneroRelated: It produces the burning sensation associated with habanero heat.

• PungencyBroader topic: It produces chili heat without raising the temperature of the food.

• Sichuan pepperCompared with: It provides a chemical and sensory contrast to Sichuan pepper’s nonthermal tingle.

• Barbecue sauceRelated: Chili heat gives some barbecue sauces their characteristic bite.

• Carolina ReaperRelated: It is the principal chemical behind the Reaper’s intense burning sensation.

• Methyl salicylateCompared with: Both can produce counterirritant sensations, but capsaicin acts through a different chemical structure and sensory profile.

• Mustard plantCompared with: Chili heat comes from a different molecule and sensory pathway than mustard’s.

• Banana pepperRelated: Its concentration helps explain why banana peppers are usually only mildly hot.

• Ghost pepperRelated: This compound produces much of the ghost pepper’s burning sensation.

• Green curryRelated: Its concentration in the green chilies largely determines the paste’s pungency.

• Chili sauce and pasteRelated: Its concentration helps determine how hot a chili sauce or paste tastes.

• Dandan noodlesRelated: It accounts for the sauce’s chili heat, distinct from Sichuan pepper’s tingle.

• Tabasco pepperRelated: Capsaicin is a principal source of the pepper's characteristic pungency.