capsaicin

American  

[kap-sey-uh-sin] / kæpˈseɪ ə sɪn /

noun

1. a colorless, crystalline, bitter compound, C 18 H 27 NO 3 , present in capsicum.

---

capsaicin British  

/ kæpˈseɪɪsɪn /

noun

1. a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C 18 H 27 O 3 N

---

capsaicin Scientific  

/ kăp-sā′ĭ-sĭn /

1. A colorless, extremely pungent, crystalline compound that is the primary active principle producing the heat of red peppers. It is a strong irritant to skin and mucous membranes and is used in medicine as a topical analgesic. Capsaicin is highly stable, retaining its potency for long periods and despite cooking or freezing. Chemical formula: C ₁₈ H ₂₇ NO ₃ .

---

Etymology

Origin of capsaicin

1885–90; earlier capsicine, equivalent to capsic(um) + -ine ²; refashioned with capsa- (< Latin: box) for caps- and -in ² for -ine ²

Example Sentences

"When capsaicin and menthol or 1,8-cineole were used together, their anti-inflammatory effect increased several hundred-fold compared to when each compound was used alone," highlights Prof. Arimura.

From Science Daily • Apr. 9, 2026

But researchers also note that targeted capsaicin delivery may help defend against other conditions brought on or exacerbated by oxidative damage, including many cancers.

From Science Magazine • Mar. 29, 2024

I read that capsaicin could be helpful, so I bought Sloan’s Liniment.

From Seattle Times • Feb. 14, 2024

So if, like me, you grew up on boiled potatoes and seem to be made entirely of capsaicin, you may just have to settle for being down at the lower end of the Scoville scale.

From Salon • Feb. 5, 2024

The chief constituents are a crystallizable resin, capsaicin, a volatile alkaloid, capsicine and a volatile oil.

From Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5 "Cat" to "Celt" by Various