Piperine
The alkaloid that gives black pepper its bite, less fierce and shorter-lasting than capsaicin.
Also: pepper alkaloid, black pepper pungent, piper nigrum compound
Piperine is the main pungent compound in black pepper, long pepper and other Piper species, discovered by Hans Christian Ørsted in 1819. It makes up about five to nine percent of dried peppercorns by weight. The bite is sharp but brief and sits in the nose and throat more than on the tongue. It is stable to heat, so pepper can be cooked longer than aromatic spices. Piperine is soluble in fat and alcohol and less in water, which explains why pepper tastes stronger in oil. Traditional Indian blends combine pepper with turmeric by custom, and recipes often pair them, as in golden milk.