Re: [CH] Black Pepper, La Bamba

Kristofer Blennow (kristofer@blennow.se)
Thu, 11 Feb 1999 18:27:57 +0100

Messages sorted by: [ date ][ thread ][ subject ][ author ]
Next message: YODA: "Re: [CH] ph test strips"
Previous message: Sarah Banick: "[CH] Peppers on CNN"
In reply to: James Campbell: "[CH] Black Pepper, La Bamba"
Next in thread: Jonathan T. Smillie: "Re: [CH] Black Pepper, La Bamba"

On 11 Feb 99, James Campbell wrote:

> Please further my education.  If Capsaicin makes chile peppers hot, what
> is it in black pepper or horseradish that makes them hot.  

The hot chemical in black pepper is "Piperine" (C17H19NO3). As I have 
understood it, it is NOT "immunizing" as is capsicain. My own 
experience seems to confirm that. Lots of black pepper is still way 
hot, although I can stand the habs more and more.

Anyone feeling they are becoming "immune" to piperine?

Kristofer

Next message: YODA: "Re: [CH] ph test strips"
Previous message: Sarah Banick: "[CH] Peppers on CNN"
In reply to: James Campbell: "[CH] Black Pepper, La Bamba"
Next in thread: Jonathan T. Smillie: "Re: [CH] Black Pepper, La Bamba"