Capsaicinoids

Capsaicinoids are the flavour compounds of chillies and other Capsicum fruits related to capsaicin and partly responsible for their pungent characteristics. This family of compounds, including capsaicin and dihydrocapsaicin, produces the heat that defines chilli peppers, measured in Scoville heat units. Their concentration varies with variety, ripeness and growing conditions, letting breeders develop peppers from sweet to blistering and letting processors target precise heat levels for sauces, snacks and seasonings. Processors also manage their pungency for worker safety, since concentrated chilli extracts can severely irritate skin, eyes and airways.