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Capsaicin, the Strange Substance by Which Chili Stings
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Although the name “capsaicin” does not resonate with many people, the reality is that most human beings have had contact with this component, as this is found in different foods, especially in chili. This asset is the reason why chilies give that spicy sensation, and was discovered in 1816 by the German chemist Christian Friedrich Bucholz. This was extracted in the form of crystals by Bucholz, but its chemical composition was not determined unti…
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