Capsaicin, (trans 8-methyl-N-vanillyl-6-nonenamide), is a major pungent lipophilic alkaloid of Capsicum fruits
(e.g., chili pepper and paprika). Capsaicin is used as a food additive in various spicy cuisines. The hotness of a pepper depends upon the amount of capsaicin (and
related capsaicinoids – Figure 1) it contains. Capsaicin and dihydrocapsaicin comprise 80–90% of the total capsaicinoids found in peppers (typically 0.01–1% by
weight) located mainly within the white ribs (palcenta) and seeds of the fruit.
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