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.

• 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.

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

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

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

• 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.

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