Capsaicin Hat

Capsaicin is a naturally-occurring alkaloid produced by plants of the Capsicum genus as a defensive mechanism. Capsaicin acts as an irritant to mammals that eat the plants’ fruit (chili peppers), creating a burning sensation on mucous membranes and increasing the level of acid in the stomach. It does so by binding to the TRPV1 cell membrane receptor, which is also sensitive to heat and abrasion. Excessive exposure results in severe pain, respiratory issues, nausea, drooling, vomiting, abdominal pain and diarrhea. Capsaicin has no effect on birds, however, as they provide a useful way of spreading the seeds of the plant. Meanwhile, humans consume capsaicin in cuisines around the world, as well as using it in pest control.