By Mick Vann
From the time of the first arrival of chile peppers to the Old World in the late 1400s science has been fascinated with the basis behind the burn. Yet only in the 20th century have scientists been able to really interpret the chemistry involved and give the chileheads of the world some solid science to explain their burning and craving.
Capsaicin, the organic compound which creates the heat of the chile pod, is produced by microscopic glands found at the junction of the placenta and the chile’s interior wall. This explains why one can lower the pungency of a chile by removing the ribs (membranes) and seeds, because it is this area that holds the highest concentration of capsaicin.
Pure capsaicin is a dark red, solid, odorless organic compound which, when crystallized, forms long, hexagonal, needle-like, evil looking crystals. From an elemental point of view, capsaicin is known as 8-Methyl-N-vanillyn-6-nonenamide, and yes, vanilla is a chemical first cousin of capsaicin, which might seem strange flavor-wise.
It is insoluble in water, so no matter how much water you drink to try to quell the heat, it will only bloat you and tend to make you pee. Capsaicin is soluble in vegetable and mineral oils, meaning that the most practical and effective way to cool the burn is with dairy fat, such as that found in milk, yogurt, and ice cream.
Dairy products also contain casein, a lipophilic (fat-loving) substance which surrounds and washes away the fatty capsaicin molecules. Dairy is kryptonite for capsaicin. You could drink vegetable oil or eat lard but you might want to reserve that for only the most extreme situations.
It is also soluble in ethyl alcohol, making Everclear an effective (but highly impractical) means of cooling down those taste buds. Beer’s ethyl alcohol concentration is too low to be very effective, so once again we’re back to the bloating and peeing part, while the mouth still burns.
You can also drink something acidic which will help neutralize the alkaline capsaicinoids. Perhaps some cold lemonade, a bite of a lemon or lime slice, cold orange juice, anything with tomatoes, or drinking milk (which is also acidic) might be beneficial.
Capsaicin melts at 149°F, which means that a warm dish containing chile will permeate and coat the mouth much faster than, say, a bowl of cold salsa. It is a surprisingly stable compound, unaffected by heat or cold, and keeps its potency whether it is frozen, cooked, or desiccated.
It is one of the most pungent compounds known to man, capable of detection by the human tongue in dilutions of one part per 17 million. A single milligram of pure capsaicin (the equivalent of about 10 grains of salt) placed on the palm of an ungloved hand would feel like a burning spike and would blister the skin.
Human nerve cells have receptor proteins for binding with capsaicin. When we eat chile and these receptors are stimulated, they carry a signal from the tongue to the spinal cord and then straight to the brain.
It is then when we realize that we have eaten something spicy. At the same time, receptors in the brain are stimulated to release endorphins, which are natural painkillers we synthesize, promoting a sense of elation and well-being.
Luckily, at the same time, capsaicin causes a long-term desensitization to the pain of the heat. Repeated stimulation of these sensory nerves produces a reduced response curve due to an influx of calcium ions entering the nerve, which can actually kill nerve endings over time.
This is a very similar response to that of the addiction of drugs. In summation: we eat chile; we burn; we feel elated and want to eat more; we eat more and become desensitized; we are addicted and elated!
A 1980 study proved we are in little danger from “normal” consumption. It determined an average sized person would have to chug a half gallon of Tabasco sauce in a short period of time to overdose and become unconscious (a warning perhaps to all of the frat houses and Japanese game shows out there).
Not to worry though because capsaicin alkaloids are quickly metabolized and excreted out of the body in one’s urine within a few hours after consumption.
Bottom line, science tells us that capsaicin is our friend. Eating chiles gives us a nice dosage of vitamins A, C, and E (as well as folic acid and potassium) with little calories or sodium, no gluten, and zero cholesterol.
It jazzes up our food, cools us off by making us sweat, and makes us as happy as the most zealot jogger without ever having to leave our easy chair. As long as we stay away from the pure capsaicin extracts, all it takes is a little dab of yogurt, ice cream, or milk to salve the hottest bite, and we’re ready for more.
If you have a question for Chris, Mick or Amanda send it via email to iathyme@yahoo.com. Or mail a postcard to It’s About Thyme11726 Manchaca Road, Austin, TX 78748 www.itsaboutthyme.com.
