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Bromelain is an extract derived from the stems of pineapples, although it exists in all parts of the fresh plant and fruit, which has many uses. Along with Papain, bromelain is one of the most popular substances to use for meat tenderising.


Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chilli peppers, which are plants belonging to the genus Capsicum.