| Chili Pepper | |
|---|---|
| |
| Capsaicin | |
| Scoville Scale | 15,000,000 to 16,000,000 |
| Color | ? |
| Shape | ? |
Capsaicin is an active component in chili peppers and is an irritant to mammals and also causes a burning sensation with any tissue it comes in contact with. The compound of Capsaicin was first extracted in 1816 by Christian Friedrich Bucholz. In 1930 Capsaicin was first synthesized by E. Spath and S.F. Darling.
Scoville Rating[]
The Scoville rating of Capsaicin is 15,000,000 to 16,000,000 units.