• WordNet 3.6
    • n capsaicin colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno
    • ***
Webster's Revised Unabridged Dictionary
  • Interesting fact: Birds are largely unaffected by spicy things, like chilies, as they not sensitive to capsaicin, the hot stuff in chilies.
    • n Capsaicin (Chem) A colorless crystalline substance extracted from the Capsicum annuum, and giving off vapors of intense acridity.
    • ***
Century Dictionary and Cyclopedia
  • Interesting fact: Capsaicin, which makes hot peppers "hot" to the human mouth, is best neutralized by casein, the main protein found in milk.
    • n capsaicin The crystalline, active principle (C18H27NO3) of Spanish and Cayenne pepper (Capsicum annuum and C. minimum).
    • ***


Webster's Revised Unabridged Dictionary
From Capsicum


In news:

Capsaicin in Pain Relief Creams as a Co-carcinogen.
There must be capsaicin in my DNA because I have an insatiable addiction to spicy foods.
Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism.
The current It girl among the chile cognoscenti is the bhut jolokia (also known as the naga jolokia ), a ferocious capsaicin bomb from northeast India.
I'm reading For Women First and the front cover of the magazine denotes that capsaicin makes fat cells self-destruct.
TASTELESS, colourless, odourless and painful, pure capsaicin is a curious substance.
It turns out that capsaicin, the substance that gives hot chili peppers their fire, also acts as an anti-inflammatory agent and pain reliever.
The issue of hypersensitivity has followed international show jumping for years, since capsaicin — the main ingredient in chili peppers — can be used to make a horse 's legs oversensitive to touch and thus jump higher.
Several jumping horses were disqualified at the 2008 Olympics for testing positive to capsaicin.
Wear gloves when harvesting and handling hot peppers to protect your hands and face from capsaicin, the chemical compound that makes peppers hot.
Studies have shown that eating the capsaicin in hot peppers can increase body heat, which helps you burn more calories and stored fat.