Capsaicin (the chemical that causes the hot, burning taste/sensation) causes pain and discomfort in the animal attempting to eat the plant, therefore, protecting it.
How much capsaicin does the pepper contain?
Capsaicin is the first compound isolated in crystalline form from chili peppers in 1878. Shortly thereafter, it was discovered that capsaicin caused a burning sensation on the mucous membranes. In addition, it increased gastric acid secretion and stimulated nerve endings in the skin.
Scoville was developed to measure the "spiciness" of chili peppers. There are five common naturally occurring capsaicinoids. The hottest of them is rated at a value of 16 million Scoville. A drop diluted with 100,000 drops of water will blow your tongue away!
Learn more about chili plant here: https://brainly.com/question/14351334
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