What foods have capsaicin? It’s more than just peppers!

Capsaicin is a chemical compound most commonly associated with the heat found in chili peppers. It’s known for creating a burning sensation in the mouth, which many people find appealing in spicy foods.

But capsaicin is not limited to just chili peppers. It is also present in some non-spicy peppers and even in trace amounts in a few other plants. Understanding which foods contain capsaicin can help you navigate the world of spicy cuisine and identify foods that might have this compound, even if they aren’t notably hot.

How is capsaicin measured?

The amount of capsaicin in a pepper is measured using the Scoville Scale, which quantifies the heat level based on the concentration of capsaicin. The Scoville Scale measures how many times the capsaicin must be diluted before the heat is no longer detectable. This scale is a useful tool for understanding the spiciness of various foods.

What peppers have the most capsaicin? 

Chili peppers are the most well-known source of capsaicin. Here are a few of the peppers that have the most capsaicin.

1. Pepper X

Currently recognized as the hottest pepper, Pepper X has a Scoville rating of up to 3,180,000 Scoville Heat Units (SHU). It was developed by Ed Currie, the same individual who created the Carolina Reaper. Pepper X is not widely available, and its seeds and fruits are difficult to obtain.

2. Carolina Reapers 

Known for its extreme heat, the Carolina Reaper has a Scoville rating of up to 2,200,000 SHU. This pepper is one of the hottest in the world and is widely recognized for its intense spiciness.

3. Moruga Scorpion 

Originating from Trinidad, the Moruga Scorpion pepper has a Scoville rating between 1,200,000 and 2,000,000 SHU. Its high capsaicin content is concentrated in its seeds and membranes, making it a powerful option for those who enjoy very spicy foods.

Capsaicin in Other Peppers

Not all peppers are extremely spicy, but most still contain capsaicin. For example:

• Anaheim Peppers: These have a Scoville rating between 500 and 2,500 SHU. They are considered mild in comparison to hotter chili peppers but still contain some capsaicin.
• Poblano Peppers: With a Scoville rating of 1,000 to 2,000 SHU, poblano peppers are another mild variety. They are often used in dishes where a slight hint of heat is desired.
• Cubanelle Peppers: These are mild peppers with a Scoville rating of 100 to 1,000 SHU. They have a very low capsaicin content, making them suitable for those who prefer minimal heat in their food.

These peppers contain capsaicin but in much smaller amounts than hot peppers. Peppers under 1,000 SHU will be almost undetectably spicy for most people.

Do bell peppers have capsaicin?

Bell peppers are unique among the Capsicum genus because they do not contain capsaicin at all. With a Scoville rating of 0, bell peppers are completely free of the spiciness associated with other peppers. Their sweet and fruity flavor makes them a popular choice for a variety of dishes, especially for those who are sensitive to spicy foods.

Bell peppers’ lack of capsaicin means they are safe to use in any dish where you want the flavor of peppers without the heat. This makes them a versatile ingredient in cooking, suitable for all ages and taste preferences.

Does ginger have capsaicin?

Ginger is a spicy root commonly used in food, beverage, and medicine, but it does not contain capsaicin. Instead, it contains gingerol, which has properties similar to capsaicin.

Does cinnamon have capsaicin?

Cinnamon is another common spicy food that is not primarily made spicy by capsaicin. While it does contain trace amounts of capsaicin, the quantity is so little that it does not rank on the Scoville scale and has an SHU ranking of 0.

What other plants and foods have capsaicin?

While capsaicin is primarily found in peppers, it is also present in trace amounts in some other plants. However, these plants do not have enough capsaicin to cause a noticeable spicy flavor.

• Cilantro: This herb contains very small amounts of capsaicin, but not enough to register on the Scoville Scale. The capsaicin in cilantro is not detectable in its taste.
• Oregano: Like cilantro, oregano also has trace amounts of capsaicin. Again, the level is so low that it does not contribute any heat to the herb’s flavor.
• Cinnamon: While cinnamon is often considered spicy, its spiciness is not primarily due to capsaicin. Cinnamon contains trace amounts of capsaicin, but the heat is mostly due to other compounds.

These plants illustrate that capsaicin is not limited to just chili peppers. However, the amounts present in these plants are so minimal that they do not contribute to any spiciness in the foods they season.

Can you be allergic to capsaicin?

While capsaicin is generally safe to consume, some people may experience discomfort or irritation from it. Capsaicin is a strong irritant and can cause burning sensations in the mouth, skin, and eyes. If you are highly sensitive to capsaicin, you may need to avoid foods high in this compound.

In rare cases, individuals may have an allergic reaction to capsaicin. Symptoms could include digestive issues, skin rashes, or respiratory problems. If you suspect you are allergic to capsaicin, it is essential to consult with a healthcare professional.

If you find that you cannot eat chili peppers, tomatoes, or eggplants, you may be allergic to all nightshades rather than capsaicin specifically.

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While capsaicin is most commonly associated with peppers, it can also be found in small quantities in a few other plants. Understanding which foods contain capsaicin can help you make informed choices about the level of spiciness in your diet.