Capsaicin is a chemical compound first isolated in crystal form from red pepper in 1878. The main chemical that makes peppers bitter is capsaicin. Capsaicin is an animal repellent that is also used against insects and mites. The U.S. Environmental Protection Agency (EPA) considers this compound a biochemical pesticide because it is a naturally occurring substance.
The main products containing capsaicin are aerosols, liquids or granular formulations. Most of these products are animal repellents. However, capsaicin is very irritating to human skin and eyes and causes swelling of lung tissue. It also irritates the mucous membranes of the mouth. In insects and mites, it appears to damage cell membranes and impair the nervous system.
Products containing capsaicin are used to deter bears and dogs. It is also used in gardens as a repellent against wildlife or pets. Products containing some capsaicin are used in nurseries or agriculture. It is important to avoid exposure to this compound in capsaicin applications.
Capsaicin is used in the form of cayenne pepper in food all over the world. However, consuming too much capsaicin can cause irritation of the mouth, stomach and intestines. People can develop vomiting and diarrhea. If inhaled, capsaicin causes coughing, difficulty breathing, tears, nausea and nasal irritation. In animals, capsaicin causes coughing, temporary blindness and prevents the vocal cords from working for a short time.
It is not known whether capsaicin causes cancer in animals. The EPA has not published a cancer rating for capsaicin.
Capsaicin is not very mobile in soil due to its chemical properties. It also does not turn into steam. Bacteria in the soil break down capsaicin. Although capsaicin may leach from the soil in some cases, it is not expected to enter groundwater. Half of the capsaicin applied to the soil is degraded within 2 to 8 days. But most wildlife avoid capsaicin because it has such a strong smell and taste. Capsaicin is toxic to bees and other beneficial insects. Researchers believe that capsaicin and similar compounds protect the seeds in peppers from fungus.
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