Capsaicin ( (
INN);
8-methyl-N-vanillyl-6-nonenamide) is an 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 burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called
capsaicinoids and are produced as
secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a
volatile,
hydrophobic, colorless, odorless, crystalline to waxy compound.
