What's in hot sauce

Molecules in it 8

• CapsaicinC18H27NO3

  On MoleculeFinder's curated hot sauce list from source

  The molecule that makes chili peppers hot; it trips the same nerves that sense heat, so your mouth reads a burn that is not really there.

  As a pure substance: LD50 47.2 mg/kg (rat, oral) from source

• DihydrocapsaicinC18H29NO3

  On MoleculeFinder's curated hot sauce list from source

  The second most abundant capsaicinoid in chili peppers, about as hot as capsaicin itself and part of what shapes a pepper's particular burn.

  As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant from source

• NordihydrocapsaicinC17H27NO3

  On MoleculeFinder's curated hot sauce list from source

  The third capsaicinoid of chili peppers. It is milder and its heat fades faster, which is part of why different peppers burn differently.

  As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant from source

• NonivamideC17H27NO3

  On MoleculeFinder's curated hot sauce list from source

  A capsaicinoid that occurs in trace amounts in peppers and is made synthetically in bulk. It is common in pepper sprays and in warming muscle rubs.

  As a pure substance, its GHS hazard label: signal word Danger; Corrosive, Toxic, Irritant, Health hazard from source

• Acetic acidC2H4O2

  On MoleculeFinder's curated hot sauce list from source

  The sour molecule that makes vinegar vinegar, and a tang in sourdough.

  As a pure substance: LD50 3,530 mg/kg (rat, oral) from source

• Sodium chlorideClNa

  On MoleculeFinder's curated hot sauce list from source

  Table salt. Sodium and chloride ions in a cubic lattice, and the only rock people eat on purpose.

  As a pure substance: LD50 3,000 mg/kg (rat, oral) from source

• Sodium benzoateC7H5NaO2

  On MoleculeFinder's curated hot sauce list from source

  A preservative in soft drinks and salad dressings. Combined with vitamin C in the same bottle it can slowly form traces of benzene.

  As a pure substance: LD50 3,450 mg/kg (rat, oral) from source

• Xanthan gum

  On MoleculeFinder's curated hot sauce list from source

  The thickener bacteria make from sugar, and the backbone of gluten-free baking. A tiny amount turns a liquid syrupy.