Is capsaicin soluble in alcohol?
Similarly one may ask, what does capsaicin dissolve in?
Here's the key: Capsaicin dissolves in fat, oil, and alcohol but not in water. Chugging water after biting down on a chili pepper will only spread the capsaicin around your mouth, where it will come in contact with more pain receptors and amp up the burning sensation.
Moreover, why is capsaicin nonpolar?
Capsaicin is a nonpolar molecule, and is therefore hydrophobic. Consequently, drinking water to reduce the burning caused by the molecule is ineffective, as the nonpolar capsaicin is unable to dissolve in the polar water molecules, and is instead spread across the surface of the mouth.
The alkaloid capsaicin is extremely thermostable. Its boiling point is between 210-220 °C and is not reached during cooking. However, there are two possibilities that could decrease the chili heat through cooking or heating. Capsaicin is steam-volatile and can therefore enter the air during the cooking process.