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| Turmeric: curcumin |
Cumin: cuminaldehyde |
Chili: capsaicin |
Mustard: allyl isotyiolcyanate |
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| Bay: myrcene |
Garlic and onion: allicin |
Clove: eugenol |
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| Raspberry ketone |
Tangerine: tangeritin |
Lemon: citral |
Lemon peel: limonene |
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| Chocolate: theobromine |
Smoke: guaiacol |
Cardamom: terpineol |
Wintergreen: methyl salicylate |
Hydrogen White
Carbon Black
Nitrogen Blue
Oxygen Red
Sulfur Yellow
Scoville scale (relative capsaicin content)
Ghost pepper 1000000
Trinidad 1000000 Trinidad moruga scorpion
Naga Morich 1000000
Habanero 250000
Cayenne pepper 40000
Malagueta pepper 40000
Tabasco 40000
Jalapeno 5000
Guajillo pepper 5000
Cubanelle 500
Banana pepper 500
Bell pepper 50
Pimento 50
Molecule Relative hotness
Rresiniferatoxin 16000
Tinyatoxin 5300
Capsaicin 16 Chili pepper
Nonivamide 9.2 Chili pepper
Shogaol .16 Ginger
Piperine .1 Black pepper
Gingerol .06 Ginger
Capsiate .016 Chili pepper
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| Caraway: carvone |
Black tea: theaflavin |
Cinnamon: cinnamaldehyde |
Citrus: hesperidin |
Fruit: quercetin |
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| Mint: menthol |
Juniper: pinene |
Saffron: picrocrocin |
Saffron: safranal |
Wine: tannic acid |
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| Black pepper: piperine |
Oregano: carvacrol |
Sesame: sesamol |
Curry leaf: girinimbine |
Aloe emodin |
Whiskey lactone |
