Chili Pepper News — Capsaicin

It’s Valentine’s Day again. We don’t really know what your relationship status is (and we’re not sure it’s our business anyhow). But we’re certain that you’re here to profess your love for scorching hot sauces. And we’ll join you in that; cause we’re certainly in love with Mad Dog this holiday.

Peanut Butter & Jelly. Cheese & Crackers. Coffee & Cream. Nothing can break up these famous foodie friendships and that’s the same way we feel about Hot Chiles & Chocolate.

It’s no secret that hot peppers, more specifically capsaicin the compound in hot peppers that makes them so spicy can be harmful to mammals including humans if not consumed with care (make sure you use gloves while cooking with them). Animals can have allergic skin reactions to peppers if eaten or touched and of course be hard on their digestive systems as well. Birds, however, are immune to capsaicin.  

The big news this week comes from a group of Chinese researchers who’ve taken capsaicin research to the next level. And we’re damned excited about this one. We also realize the information you receive could be a little confusing. According to the published information, capsaicin and a component in ginger work together to fight cancer. Let’s dig a little deeper into that.