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Capsaicin classification
There are all kinds of flavors in the world, and the classification of capsaicin is related to the difference in taste and utility.

Capsaicin substances, the first score can be based on their chemical structure. One type is vanilla-based amines capsaicin, which is the core component of the capsaicin family. In its structure, the vanilla-based properties give this type of capsaicin a unique irritation. In terms of spicy feeling, vanilla-based amines capsaicin is like a charge, which can quickly stimulate the pain receptors of the taste buds and induce a strong spicy experience. As in ordinary peppers, there are many such capsaicin, and the moment of eating, the spicy attack is rapid, reaching the depths of the senses.

There are non-vanilla-based amines capsaicin. This kind of structure is different from the former, although it also has a spicy taste, but the degree is different from the flavor. Its spicy feeling is slightly slower, and the flavor may be more complex. Some rare pepper varieties contain a higher proportion of non-vanilla-based amines capsaicin, and the food can taste a different kind of spicy rhyme. It is not simply strong, but has layers and aftertaste.

Furthermore, it is classified by the spiciness of capsaicin. Measured by Scoville indicators, capsaicin with low spiciness produces mild spiciness. In cooking, it is suitable for people who do not like too spicy but want to add a little flavor. This kind of capsaicin exists in vegetables and fruits such as green peppers, and it can only feel slightly spicy when eaten, which can add freshness to dishes without being overly irritating. High spiciness capsaicin, more common in Chaotian pepper, devil pepper and the like. Its spiciness is amazing, and a little can cause a strong burning feeling. This high spiciness capsaicin, for those who like spiciness to the extreme, is the pursuit of stimulating the taste.

can also be classified according to the source of capsaicin. Natural sources are taken from various pepper plants. Different varieties of peppers contain different types and contents of capsaicin due to differences in growth environment and genes. Synthesized capsaicin is a technological product. Synthesized by chemical means, with purity and controllable properties, it is often used in industrial and scientific research fields, such as in medicine for analgesic products, or in the military for tear gas.

Capsaicin is classified into various categories and has its own characteristics. It has unique value and significance in the fields of diet, industry, and scientific research.