Live 26% longer

  • eat chillies

How does chili make me healthier?

  • stimulates the immune system
  • improves circulation
  • increases nitric oxide production
  • kills germs:
    • fungi
    • bacteria
    • parasites
    • candida
    • tumors

When it's too hot:


  • cold milk
  • cold butter
  • room-temperature sugar water, almost as effective
    • Thai hot foods have sugar on the side
  • do nothing, slowly fades over time


  • bath the mucous membrane surfaces with
  • oily compounds such as
    • vegetable oil
    • butter
    • lard
    • paraffin oil
    • petroleum jelly (Vaseline)
    • creams
    • polyethylene glycol

Why do plants make spicy seeds?

  • deterrents against certain mammals and fungi
  • deters animals from eating the seeds in nature

High dose effects

  • pain-stimulated release of endorphins,
  • local receptor overload effective topical analgesic
  • reduce the symptoms of peripheral neuropathy
  • such as post-herpetic neuralgia caused by shingles
  • used to treat psoriasis
  • reduction of itching from yeast

Pest control

  • Ground or crushed dried chili pods
    • deters
    • voles
    • deer
    • rabbits,
    • squirrels,
    • bears,
    • insects
    • attacking dogs
  • birds are not affected by capsaicin.
    • used in birdseed to deter rodents


See also

    Allicin, the active piquant flavor chemical in uncooked garlic, and to a lesser extent onions (see those articles for discussion of other chemicals in them relating to pungency, and eye irritation)
    Allyl isothiocyanate (also allyl mercaptan), the active piquant chemical in mustard, radishes, horseradish, and wasabi
    Capsazepine, capsaicin antagonist
    Gingerol and shogaol, the active piquant flavor chemicals in ginger
    Iodoresiniferatoxin, an ultrapotent capsaicin antagonist derived from Resiniferatoxin
    List of investigational analgesics
    Naga Viper pepper, Bhut Jolokia Pepper, Carolina Reaper, Trinidad Moruga Scorpion; some of the world's most capsaicin-rich fruits
    Resiniferatoxin, an ultrapotent capsaicin analog in Euphorbia plants
    Phenylacetylrinvanil, a synthetic analogue
    syn-Propanethial-S-oxide, the major active piquant chemical in onions
    Piperine, the active piquant flavor chemical in black pepper
    Menthol, the active chemical in mint and peppermint

Hardly soluble in water  (0.0013 g/100 m.)
Soluble in alcohol, ether, benzene
Slightly soluble in CS2, HCl, petroleum