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.

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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

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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 .

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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

Some individuals find limited relief through capsaicin cream, an over-the-counter analgesic that creates a warming sensation.

From Science Daily • Nov. 27, 2025

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

The Food and Drug Administration has approved capsaicin for the topical treatment of pain from arthritis, backache, strains and sprains.

From Seattle Times • Feb. 14, 2024

A recent feature in The Dish on Science noted that "Some people are born with fewer receptors for capsaicin, which is the compound that makes hot foods taste and feel hot."

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