Re: [CH] Capsaicin Chemical Stuff

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Snipped >> Pure capsaicin melts at 65°C (149°F) and boils at 210-220°C (410-428°F).<<

Thank you Paul for your very informative post.

I've been trying to find the vaporization point of capsaicin for some time.  This explains why roasting peppers in a direct flame or very hot grill lessens the *heat* of the peppers.  At least I think that it does.  I had thought that the boiling point was aprox 50-60°C less than stated.

JohnT




----- Original Message ----- 
From: "Paul Karpowicz" <hondamedic@mediaone.net>
To: "CH" <Chile-Heads@globalgarden.com>
Sent: Friday, December 21, 2001 6:01 PM
Subject: [CH] Capsaicin Chemical Stuff


> Chile-Heads who discuss capsaicin's chemical make up,
>    Remember reading many discussions on chemical makeup of our favorite
> topic but don't remember it broken down & written up the way this URL does.
> Don't remember any reference to it so I hope it helps discussions in the
> future.
>       Hotty Holidays,
>           Paul
> http://www.people.cornell.edu/pages/bjm10/capsaicin/capsaicin.html
> 
> 

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