Capsaicin does more than burn — and the heat is in the pith, not the seeds.
Capsaicin is the compound behind chilli heat. It sits mainly in the white pith, not the seeds, which is the most persistent myth about chillies. It has been studied for metabolic rate, pain relief and appetite.
Peppers of every heat level are high in vitamin C — the
compound was originally isolated from paprika. They also carry carotenoids, more so as they
ripen from green to red.
Per 100g raw.
Based on the nutrients and fibre this food supplies. These are supporting foods, not treatments.
The heat is in the pith, not the seeds. Removing seeds barely helps;
removing the white membrane does.
Dairy neutralises capsaicin, water does
not. Capsaicin is fat-soluble — milk, yoghurt or raita work; water spreads it
around.
Wear gloves with hot varieties, and never touch your
eyes.
Add near the end if you want the vitamin C — it degrades with
prolonged heat.
Capsaicin binds to TRPV1, the receptor that normally detects heat, which is why chilli
genuinely feels hot rather than merely tasting strong. Repeated exposure desensitises the
receptor, which is why tolerance builds.
Topical capsaicin has reasonable evidence for
neuropathic pain relief through that same desensitisation. The dietary claims —
metabolic rate, weight loss — are real but small enough that they will not change
anything on their own.
Acid reflux and IBS: capsaicin is a common trigger for
both.
Kidney disease: potassium may need limiting. Ask your doctor for your
numbers.
IBS: several vegetables are high-FODMAP and commonly trigger
symptoms — tolerance is personal.
This is information, not a prescription. If you are managing a diagnosed condition or taking medication, talk to your doctor before making a large change to your diet.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.