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Hi Andy & All, Jan 20, 2008
Dried, ground Cayenne pepper would be a convenient source of
Capsaicin (the active ingredient of Capsicum). Cayenne pepper, so I
understand, is derived from African Pepper (Capsicum fastigiatum); or
was ca 1915 when my Materia Medica was written.
So far as I know, Capsaicin is not present in black pepper (Piper
nigrum).
Yt, DW, Kentville
Andy Moir/Chris Callaghan wrote:
> I've been told that adding pepper to the bird seed will keep the
> squirrels away, but not harm the birds. The pepper, according to the
> note I got, won't hurt either the birds or the squirrels...but the
> squirrels choose to find another source of food that isn't so spicy.
>
> I looked up a site on the net. http://www.squirrelproof.ca/index.html
> It talked about an ingredient in chili peppers.
>
> "Capsaicin is the natural, organic active ingredient in chili peppers
> that gives them their "hot" taste. Mammals have special neural
> receptors (similar to taste buds) for capsaicin and therefore,
> experience the "heat." Birds either lack these receptors or have
> receptors that are insensitive to capsaicin. Most botanists and
> ornithologists believe that chili peppers evolved this way so that
> small mammals would avoid the hot taste, while birds freely eat the
> pungent pepper pod. This adaptation/coevolution would result in wide
> ranging dispersal of the undigested seed to ensure the natural
> propagation and long term survival of the chili pepper plant."
>
>
>
> Does anyone know if the pepper you'd use at the dinner table has the
> same effect as capsaicin is alleged to have? Has anyone tried using
> capsaicin? Does it work?
>
> Andy Moir
>
> Freeport
>
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