Does bell pepper have capsaicin?

Capsaicin is the chemical compound that gives hot peppers their spicy heat and pungent flavor. It is found naturally in peppers from the genus Capsicum, including chili peppers, bell peppers, and paprika. As someone who loves spicy foods, I was curious to learn more about which foods contain capsaicin and how it impacts health.

The chime pepper is the main individual from the variety Capsicum that doesn't create capsaicin, a lipophilic synthetic that can create serious areas of strength for an uproar when it interacts with mucous layers. They are in this manner scored in the most reduced level of the Scoville scale, it are not zesty to imply that they.

Do Bell Peppers Have Capsaicin?

Bell peppers do contain trace amounts of capsaicin, but not nearly enough to make them taste spicy. The bell pepper is a cultivar of Capsicum annuum, the same species as spicy chili peppers.

 However, through selective breeding bell peppers have been cultivated to remove the gene that produces capsaicin, leaving them with a very mild flavor. While not entirely capsaicin-free, bell peppers have less than 0.1% of the capsaicin content of a jalapeño pepper. So you can enjoy bell peppers without having to worry about any spicy heat.

Does Black Pepper Contain Capsaicin?

Black pepper does not contain capsaicin. Often confused with chili peppers, black pepper actually comes from the dried fruit of Piper nigrum, an unrelated vine native to South and Southeast Asia. The spicy component in black peppercorns is known as piperine, not capsaicin. So while black pepper adds pungency to dishes, it's not the same heat that comes from foods containing capsaicin.

Does Paprika Have Capsaicin?

Since paprika is made by grinding dried bell peppers and chili peppers, it does contain capsaicin. The exact amount varies depending on the type of paprika and the peppers used. Sweet paprika is usually made solely from bell peppers and has very little capsaicin. Hot paprika contains both bell peppers and spicier chili peppers, resulting in medium levels of capsaicin. Smoked paprika can fall anywhere in between. Check the label for an indication of spiciness.

Does Turmeric Have Capsaicin?

Turmeric contains zero capsaicin. This bright yellow spice is made from the roots of Curcuma longa, a flowering plant in the ginger family. So while turmeric contributes a bitter, peppery flavor to foods like curries, it does not contain any capsaicin or spicy heat. Some people confuse turmeric and curry powder as being hot when the spiciness actually comes from chili peppers and other spices in the blend.

Do Tomatoes Have Capsaicin?

Tomatoes do not have any capsaicin, even though they belong to the nightshade family along with peppers. Tomato plants produce amounts of capsaicin so miniscule that they are virtually undetectable. Conventional red tomatoes have no spicy heat, though some heirloom varieties are said to have mildly peppery flavors. But there certainly aren’t any tomatoes that come anywhere close to the fiery capsaicin content of hot peppers!

What Peppers Have the Most Capsaicin?

The hottest peppers with the most capsaicin are chili peppers from the species Capsicum chinense. According to Guinness World Records, the current world's hottest pepper is the Carolina Reaper grown by Ed Currie of the PuckerButt Pepper Company in South Carolina. Based on scientific testing, the Carolina Reaper has an average of 1,641,183 Scoville Heat Units (SHU). 

By comparison a jalapeño pepper ranks around 5,000 SHU. So the Carolina Reaper is over 300 times hotter! Other extremely spicy peppers high in capsaicin are the Trinidad Moruga Scorpion, 7 Pot Primo, and Naga Viper. Handle these record breaking peppers with extreme caution!

What Plants Have Capsaicin?

Pure capsaicin powder is unique to plants in the genus Capsicum. This genus consists of all varieties of peppers, both sweet and spicy. Capsaicin is produced as a defense mechanism to deter mammals from eating the pepper fruits and destroying the seeds inside. Birds lack receptors that detect the heat of capsaicin and serve as ideal distributors of seeds through their droppings. 

Aside from peppers, no other plants produce detectable amounts of capsaicin naturally. Though through genetic engineering scientists have created tobacco and tomatillo plants with capsaicin to try to reduce threats from insects and fungi.

What Foods Have Capsaicinoids?

Capsaicinoids are the family of compounds responsible for the heat of chili peppers. There are at least 22 different capsaicinoids that have been identified, with capsaicin being the most prevalent and well-studied. Capsaicin makes up about 71% of the capsaicinoids in most chili peppers. Other capsaicinoids like dihydrocapsaicin provide additional Scoville heat units. 

Any foods containing chili peppers will also contain varying levels of capsaicinoids. The exact make-up depends on the pepper variety since each type contains different proportions of specific capsaicinoids.

What Fruits Have Capsaicin?

The only fruits that naturally contain pure capsaicin are members of the Capsicum pepper family. No other fruits, including citrus, berries, melons, apples, mangos, etc. have any capsaicin. There are also no tree nuts, tropical fruits, or edible seeds that contain capsaicin either. Even black pepper and ginger are not true fruits or fruit derivatives. Chili peppers are the sole fruit that provides the unique chemical compound called capsaicin that gives them their hot taste.

Is Capsaicin in Anything Other Than Peppers?

Capsaicin does not occur naturally in any plants other than peppers. However, the purified compound can be synthetically manufactured and added to a variety of topical medications, nasal sprays, and pepper sprays used for self-defense. In these products capsaicin is produced in a lab without needing to extract it from peppers. 

Highly purified capsaicin is also available as an oral supplement, often advertised to promote weight loss, though evidence for this use is lacking. It may be possible to find capsaicin as an ingredient in some food or beverage products, but it would be added artificially since it does not occur naturally in any consumables besides peppers.

Is Capsaicin the Only Spicy Thing?

While capsaicin is unique to chili peppers, it is not the only compound that creates a sensation of spicy heat when consumed. Ginger contains the compound gingerol which provides a distinct spicy zing different from peppers. Black pepper gets its kick from piperine, not capsaicin. Wasabi’s pungent horseradish flavor comes from isothiocyanates. 

Even garlic contains allicin, which provides a modest bite when eaten raw. So while capsaicin may be the most famous, other plants produce chemicals that stimulate a spicy sensation through different mechanisms. The many types of “spicy” provide cuisine with a spectrum of exciting flavors.

Is Capsaicin Healthy or Unhealthy?

Research indicates capsaicin has a variety of health benefits when consumed in moderation. Studies show it can temporarily speed up metabolism and increase satiety after a meal. It may also provide antioxidant and anti-inflammatory effects. On the flip side, capsaicin can trigger gastrointestinal distress, especially in those unaccustomed to spicy foods. 

It’s also highly irritating if it contacts eyes or skin. Care should be taken when handling hot peppers to avoid accidental exposure. When ingested in reasonable amounts by those without sensitivities, capsaicin seems to be reasonably healthy and safe for most people. However, more research is still needed on the long-term effects of regularly eating spicy foods.

Capsaicin Foods for Weight Loss

Some people claim eating spicy capsaicin-rich foods can boost weight loss, but the evidence is weak. A few small studies show capsaicin can slightly increase energy expenditure and fat burning at some doses. However the effects are minor and temporary. Any potential benefit for weight loss is more likely due to changes in appetite, not metabolism. 

The thermogenic aspect of capsaicin may help reduce calorie intake by suppressing appetite and increasing satiety after meals. Spicy peppers may support weight management indirectly, but aren’t a magic bullet for fat loss. Good old diet and exercise remains the most effective approach.

Capsaicin Allergy - Foods to Avoid

People with allergies to chili peppers should avoid all capsicum varieties, including paprika and cayenne. Reading labels is key since capsaicin is sometimes added to sauces, seasoned snacks, and spicy foods. Cross-reactivity is also common with latex, kiwi, banana, tomato, and avocado.

 Those with a clinical capsaicin allergy may need to strictly avoid not just peppers but any product containing extracts or spices derived from them. Carrying an epinephrine pen is recommended in case of an allergic reaction. However, simple disliking of spicy food does not necessarily mean an allergy is present. Talk to your doctor about diagnosis and treatment options.

Capsaicin Benefits

When consumed in food amounts, capsaicin may provide several benefits through multiple mechanisms of action:

• Increased thermogenesis - Higher metabolic rate and fat oxidation

• Appetite suppression - Increased satiety and reduced caloric intake

• Pain relief - Desensitizing nerves and reducing inflammation

• Cardiovascular effects - Improved blood flow and endothelial function

• Anti-tumor properties - Slowing growth and inducing cell death pathways in cancer cells

• Antimicrobial effects - Enhanced immunity and reduced risk of food poisoning

However, capsaicin is not a cure-all and should not replace medical treatment or dietary recommendations. More research is still underway to better understand optimal dosing, delivery methods, and long-term effects. But the medical potential of capsaicin related to obesity, heart health, pain, and cancer is promising if consumed responsibly.

In conclusion, capsaicin is a unique phytochemical found only in chili peppers that gives them characteristic spicy heat and flavor. Many pepper varieties contain differing amounts, with the hottest peppers containing the most concentrated doses and bell peppers having only trace levels. Capsaicin content can also be variable in pepper derivatives like paprika, cayenne, and Tabasco sauce. 

Outside of the Capsicum genus, no other plants, including black pepper, contain capsaicin naturally. But its purified form may be added to some topical products and supplements. Research indicates capsaicin and spicy peppers can provide health benefits when eaten in moderation, though adverse reactions are possible in those with sensitivities. Further study of capsaicin's therapeutic potential and mechanisms continues to be an exciting area of nutrition science.

References:

Davis, J.M., et al. "Effect of red pepper and black pepper on the stomach." American Journal of Gastroenterology. 2000.

Diepvens, K., et al. "Obesity and thermogenesis related to the consumption of caffeine, ephedrine, capsaicin, and green tea." American Journal of Physiology. 2007.

Fattori, V., et al. "Capsaicin: Current and Potential Clinical Applications." British Journal of Pharmacology. 2016.

Ludy, M.J., Mattes, R.D. "The effects of hedonically acceptable red pepper doses on thermogenesis and appetite." Physiology & Behavior. 2011.

Whiting, S., et al. "Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence." Appetite. 2012.

Yoshioka, M., et al. "Effects of red-pepper diet on the energy metabolism in men." Journal of Nutritional Science and Vitaminology. 1995.

About Author

Celine Xu is a botanist with over 15 years of experience researching and developing plant extracts for nutritional and pharmaceutical applications. She leads an R&D team focused on identification, cultivation and extraction of medicinal plants. Celine Xu earned a Ph.D. in Plant Biology has authored numerous articles in peer-reviewed journals about the health benefits of specific phytochemicals. She frequently speaks at industry conferences about new developments in plant extract research. Celine Xu is dedicated to advancing the scientific understanding of how targeted plant compounds can be used to improve human health.