| Customization: | Available |
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| Certification: | BRC, ISO, FDA, HACCP, cGMP |
| Assay Method: | HPLC-MS, HPLC, UV |
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Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burningnany tissue with which it comes into contact.
Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers; probably as deterrentsagainst certain herbivores and fungi.Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
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