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

When tested individually, capsaicin showed the strongest anti-inflammatory effect.

From Science Daily • Apr. 9, 2026

The cause of death was listed as cardiopulmonary arrest “in the setting of recent ingestion of food substance with high capsaicin concentration,” according to the autopsy from the Chief Office of the Medical Examiner.

From Seattle Times • May 16, 2024

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 higher the capsaicin content, the more severe the burning sensation will be — and the harder it will be for the body to get rid of it.

From Salon • Jan. 27, 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