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Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. They cause burning or stinging pain to the skin and, if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain, and burning diarrhea.

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Capsaicin was first isolated by John Clough Thresh. The exact chemical structure of capsaicin was determined by E. K. Nelson in 1919. It was synthesized by Ernst Spath and Stephen F. Darling in 1930.[⁷] Although those technical advances are recent, chili peppers have been used in one way or another for over 6,000 years.[⁸] The analgesic properties of chili peppers have been appreciated by cultures around the world. Native Americans, in particular, were known to rub their gums with chili pepper pods to relieve tooth pain. Culinary applications are also common. Chili peppers were used as a weapon by the Incas against the Spaniards. In recent years, law enforcement has taken to using capsaicin-based pepper spray

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C₁₈H₂₇NO₃

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Scientific name: Capsicum annuum
Active molecule: capsaicin
Helps with: local blood circulation,
rheumatism