I was supervising a lab and a student wanted to extract the capsaicin out of peppers. We took around a pound of habanero peppers and in a few batches, froze them with liquid nitrogen so we could grind them in a mortar and pestle. After that we placed the ground up peppers in a half liter hexane and stirred for 2 hrs. Then evaporated the hexane after filtering. We were left with around a milliliter of this oil and it was hot, but not death inducing hot. I know they sell the pure crystals and am curious if anyone actually had placed a very small one on their tongue?
10 yrs ago Chemistry project
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Interesting. I'd never put any on my tongue...probably. Reminds me of those PTC test strips people sometimes use to determine if you're a super-taster.
I've wanted to try this before. I'm honestly surprised that many habs only gave a mil of capsaicin, but I guess that makes sense.
Aren't most pepper sprays just suspended capsaicin oil that gets dispersed? I suppose you could mace something, and taste what comes out...!
I've wanted to try this before. I'm honestly surprised that many habs only gave a mil of capsaicin, but I guess that makes sense.
Aren't most pepper sprays just suspended capsaicin oil that gets dispersed? I suppose you could mace something, and taste what comes out...!
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This youtuber Claude Dube has done it on camera
Apparently it's actually less hot (experientially) than some slightly lower scoville liquid extracts because of its low water solubility so it doesnt spread around as easily.
