Cayenne pepper, Capsicum

The "heat" of a food product may be adjusted by adding capsicum oleoresin. This oleoresin (oil) is derived [41] from various fruits such as cayenne pepper. Capsicum is the dried ripe fruit of Capsicum frutescens L., Capsicum Solanaceae (known in commerce as African chillies), or Capsicum annuum L. (known in commerce as tabasco pepper) or of other hybrid species of peppers. The oleoresin makes up approximately 0.1-1.0 % of the weight of the dried fruit. Considering the previous suggestion that 10 ppm can be detected by tasting, the term "hot peppers" (which could contain as much as 10,000 ppm) is meaningful to those who may not have acquired a taste for such food products. 

Capsaicin is the pungent principle derived from fruits of cayenne pepper—Capsicum annum, C. frutescens (Solanaceae). Capsaicin, a phenolic amide, is present in the fruit at a level of only 0.02%, yet its taste is detectable even in minute doses. The compound acts as a local anaesthetic and pain reliever through a complex mechanism (see Chapter 8). 

Capsaicin (cap-say -i-sin). Also called capsicum, capsaicin is the main ingredient found in many hot peppers (Figure 6.2) and spices such as paprika and cayenne pepper. Capsaicin is also the active ingredient in self-defense products such as pepper spray. Capsaicin directly activates nociceptors located on nerve fibers, and thus it would seem to be counterproductive (if not crazy) to apply such a substance on a wound to relieve pain. However, it turns out that capsaicin creams, gels, and lotions are indeed effective pain relievers and counterirritants when applied topically to the skin. 

Pepper spray, oleoresin capsicum. Extracted from cayenne pepper and paprika proposed as a harassing agent in WWI. Used in pepper sprays. Irritant. Damages sensory nerve endings. 

OAB, MD, Japan Capsici acris fructus Cayenne pepper, Chillies Capsicum frutescens L. Soianaceae... 

This would be appropriate when applying capsicum or cayenne pepper lotion. 

Another tear gas, probably of most common use or abuse is the pepper spray or Oleoresin Capsicum (Agent OC) or capsicum spray. It has an odor of red pepper. Its chemical name is N-[(4-hydroxy-3-methoxyphenyl) methyl]-6-noxenamide. It is used by police force for crowd control and by many people for their personal self-defense and abused for robbery and attacks. This compound is derived from cayenne peppers. Its toxicity is relatively low and the compound is non-lethal. However, there are a very few unconfirmed reports of fatalities from heavy exposnres to this substance. The effects from pepper spray are mostly inflammation of eyes, cansing immediate closing of eyes and conghing. Moderate to heavy exposures, however, can canse temporary blindness and may affect breathing when sprayed on the face. Its effects may last for a dnration of 30 to 60 minntes. 

Cayenne Cayenne pepper. See Capsicum 2-CBA. See o-Chlorobenzoic acid CBatterCrIsp. See Starch CBIo-Dex 11200. See D-Glucose monohydrate CBIo-Gel 11300. See Corn (Zea mays) starch CBIo-Gel Instant 11400. See. Starch, pregelatinized... 

OG is a yellowish to orange oily liquid that contains oil from cayenne pepper (oleoresin capsicum), dissolved in a propellant. It is usually dispersed by an aerosol canister or as a liquid delivered as a launched munitions or explosive device. Like tear gas, it is a skin irritant. This is nontoxic food product and not a lethal agent. It has a large safety margin. 

The pungent principle of Capsicum was first isolated in 1876 by Tresh (1876), who assigned to it the name capsaicin. From Cayenne pepper obtained on the market Nelson (1919) isolated 12g of crude capsaicin from 40 pounds of pepper. A vanilla like odour caused by treating an alcoholic solution of capsaicin with platinic... 

Capsicum frutescens. Volatiles of Cayenne pepper have been studied in a comprehensive GC-MS analysis (Cardeal et al. 2006). Its blend is composed of monoterpenes (e.g., limonene, P-phellandrene, sabinene, P-pinene, y-terpinene), oxidized congeners (e.g., linalool, terpinen-4-ol, a-pheUandrene epoxide), sesquiterpenes (see Sect. 7.3.1.1), and members of different other classes of metabolites. 

Recently, another Capsicum saponin, CAY-1, a gitogenin-based branched pen-taoside [glu-(1 3 )-glu-(l -3, )]-glu-(1 2, )-glu-(l )-gal-(1 3P) has been isolated from commercially available dry fruits of C. frutescens L., Cayenne pepper/chilli (De Lucca et al. 2002 Renault et al. 2003). 

Regulatory Status. Regulated in the United States as a dietary supplement. Capsicum (red pepper, cayenne pepper) and paprika are GRAS as natural seasonings and flavorings ( 182.10). Their essential oils, solvent-free oleoresins and natural extractives are also GRAS ( 182.20) paprika and paprika oleo-resin are also approved as color additives for food use exempt from certification ( 73.340 and 73.345). Capsaicin-containing topical products are approved in over-the-counter... 

Black and white peppers should not be confused with red pepper or cayenne pepper, which is obtained from Capsicum species (see capsicum). 

Silver nanopartides have also been synthesized using Capsicum annuum L. (Cayenne pepper) plant extracts [76]. The plasmon resonance at 440 nm was followed (using UV-visible spectrometry) from 0 to 15 h, and showed an increasing intensity as time passed and the concentration of silver was augmented. However,... 

The three key fruit quality traits, color, heat, and flavor, are independent characteristics. The color of a fruit does not predict the hotness, despite many consumers associating green peppers with no-heat bell peppers and red powder with hot cayenne chile. Hence in New Mexico, the state question is Red or Green to determine which version of the host s salsa or enchilada is hotter. From a phytochemical perspective the independence of these traits relates to the biosynthetic pathways for these compounds and the genes for both the structural and regulatory genes for those pathways. This review describes some of the recent advances in the analyses of the compounds, enzymes, and genes associated with color and flavor in Capsicum. 

In culinary and medicinal uses, three species dominate Capsicum annuum, Capsicum chinense, and Capsicum frutescens. The peppers (technically, these are berries) of all three plants taste hot, but Capsicum annuum has milder varieties. The other two are also known as chili pepper and all of the varieties (e.g. Habanero, Serrano, Tabasco, and Cayenne) are hot. Pepperoncini is chili pepper that is not fully ripe. 

Alkamides are responsible for the sharp, burning or tingling taste associated with herbs and spices such as prickly ash bark (Zan-thoxylum spp.), black pepper (Piper nigrum). Echinacea angustifolia, E. purpurea and cayenne (Capsicum spp.). Capsicum oleoresin contains several phenolic amides including capsaicin. 

Capsicum (cayenne, red pepper). Capsaicin content, Scoville pungency, color content. 

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