Antimicrobial Activity of Capsaicinoids The chemicals in the pods of hot peppers responsible for pungency (perceived heat) are Capsaicinoids, of which there are over 12 similar compounds that are present in varying concentrations. The two principle Capsaicinoids are capsaicin and dihydrocapsaicin. These two compounds typically represent between 80-95% of the total Capsaicinoids. Studies of these [...]
In many conversations I have had regarding the source of hot peppers heat (The Heats), the understanding it is the seeds. Be this notion common it remains inaccurate. In that this site is dedicated to the dissemination of knowledge of the heats, I would be remiss to not address this misnomer. To be sure, the [...]
This habanero pepper began life the hard way. I germinated the seed as usual by placing the seed in a moistened paper towel and placing the towel with seed in a sealed plastic bag. As is usual, the seed germinates by first sending forth the root (radical) through the seed coat followed by the stem [...]
Helicobacter pylori (hee-luh-ko-back-tur pi-lor-ee), a gram-negative bacterium which can colonize the human stomach, is known to induce a variety of disease states including gastric cancer, gastric and peptic ulcer, and gastroduodenal disease [1], [2]. Capsaicin, one of the main pungent principles of the hot pepper (Capsicum spp.) has long been thought to cause or aggravate [...]
2010 Pepper Garden Update Featuring over 160 hot peppers.
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