Abstract: A composition and method for providing a sustained organoleptic bit sensation to the oral cavity which includes the use of cayenne pepper ground to a fine texture of from about #30 Duraloy (#20 U.S.) to about #58 Duraloy (#48 U.S.), the pepper preferably having a heat content of from about 10,000 to about 40,000 BTU's. When used in a tobaccoless chew or snuff composition to approximate the bite of a tobacco composition, the pepper is preferably added in two stages, a first portion to the base mixture before encasing it, and a second portion applied as a top dressing after encasing the base mixture.

Abstract: The present invention includes tobaccoless chewing and snuff compositions which can include a red clover herb along with other desirable nicotine-free herbs such as dandelion, slippery elm bark, and an effective amount of the casing material for maintaining the composition in a moist coherent state in the mouth during chewing and/or residence time in the oral cavity. The casing material can include different ingredients such as molasses, sea salt, gingers, cayenne, and other ingredients which have desirable properties. The herbs and casing material impart the same texture, taste, bite, life and enjoyment as fine quality chewing tobacco and/or snuff and leafy chews including dandelion as an essential component thereof.