A spicy dinner

from source

An everyday world on MoleculeFinder: the molecules behind a familiar moment. The molecules that make food burn.

From MoleculeFinder's curated everyday world "A spicy dinner". Explore the A spicy dinner world.

Molecules in this world 6

CapsaicinC18H27NO3
In this everyday world 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
PiperineC17H19NO3
In this everyday world from source
The bite of black pepper, a gentler relative of chili heat that gives pepper its sharp, warming kick.
As a pure substance, its GHS hazard label: signal word Danger; Toxic from source
GingerolC17H26O4
In this everyday world from source
The fresh, peppery heat of raw ginger.
As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant from source
ShogaolC17H24O3
In this everyday world from source
What ginger's heat becomes once it is dried or cooked, giving dried ginger a sharper, warmer bite.
AllicinC6H10OS2
In this everyday world from source
The pungent molecule that forms the instant you crush or chop garlic, behind its sharp smell and bite.
As a pure substance, its GHS hazard label: signal word Warning; Irritant from source
Allyl isothiocyanateC4H5NS
In this everyday world from source
The sinus-clearing sting of mustard, horseradish, and wasabi.
As a pure substance: LD50 112 mg/kg (rat, oral) from source

An LD50 is an animal study measurement, not a dose for a person. Product names are used only to name the product; MoleculeFinder makes no claim about it beyond its ingredient list. Every product