The chemistry of chili

CHEMISTRY OF CHILLI What makes chili hot? Most common capsaicinoid Capsicin The heat of chilies is caused by a family of compounds known as capsaicinoids. Capsaicin has no flavor or odor but acts directly on the pain receptors. It causes a burning sensation in any tissue with which it comes into contact.  Scoville scale Discovered by Wilbur Scoville Chilies' heat can be measured using: 1.Scoville scale 2.HPLC (High performance liquid chromatography). SOURCE: https://www.compoundchem.com/2014/01/15/why-chilli-peppers-are-spicy-the-chemistry-of-a-chilli/ The capsaicin molecule's long hydrocarbon 'tail' makes it insoluble in water; but, it is readily soluble in alcohol and oil. Drinking milk is the best way to relieve the burning sensation caused by too much chilli because it contains a class of proteins called casein, which is lipophilic and envelopes the fatty capsaicin molecules, effectively washing them away and preventing them from stimulating the receptors in the mucus membranes.