ความเผ็ดของพริกมาจากสารชื่อ “แคปไซซ

A spicy Chili comes from a substance called "capsaicin" (Capsaicin) which are available in white kaenklang tissue (that is, the most savory part) Best Peel and seed it with this substance is less that people commonly misunderstood that the best seeds and the Peel is the most savory and substance of this type will withstand very cold & heat. Even brought Tom, or frozen, it does not cause loss of spicy but somehow. We can sort of spicy Chili descending is paprika chili pepper > > > > yellow bell pepper Capsicum Frutescens Capsicum etc.

The spicy peppers from a substance called "Capsaicin is" (Capsaicin), which are more common in the white pulp core. (Ie the most spicy), the bark and seeds will have little substance. Which people often mistook the seeds and bark is the most savory. And this substance is resistant to heat and cool it. Despite the end of boiled or frozen, it does not lose too spicy at all. We can sort of spicy peppers from descending is paprika> Prikehlืag> chilli> paprika> capsicum etc.

Spicy chili from substance name "capsaicin." (Capsaicin), which will be in the lining core white (is the most spicy), and the peel and seeds that have this substance.This substance and to withstand heat and cold. Despite the heated or frozen didn't lose too spicy. We can sort of spicy chili from high to low is chili.> > > chili peppers peppers, etc.