Figure 1 The structure of capsaicin
Have you ever eaten something that was a bit too hot to handle? What is it that makes some foods spicy? And why do we feel this as heat when we eat them?
There are many compounds that contribute to the distinct flavour and heat experienced when consuming spicy food. However, perhaps the most important of these compounds is capsaicin (Figure 1). Capsaicin is the active ingredient found in chilli peppers, and is present in the majority of spicy foods that are consumed today.
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