Capsaicin is the active component of chili peppers that produces a sensation of burning in any tissue with which it comes into contact.
Recipes:
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Scoville Heat Units:
The Scoville scale is a measurement of the heat of chili peppers based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The Scoville heat units (SHU) of a pepper can vary every season based on growing conditions.