Spicy, that is, capsaicin (8- methyl -N- vanillyl -6- nonene) is the effective component of pepper. It is irritating to mammals, including humans, and can produce a burning sensation in the mouth. Capsaicin and some related compounds, also known as capsaicin, are secondary metabolites produced by pepper and may be used to deter herbivores. Generally speaking, birds are not sensitive to capsaicin. Pure capsaicin is a hydrophobic, lipophilic, colorless and odorless crystalline or waxy compound.

Pepper (scientific name: Chaotian pepper), also known as pepper, sea pepper, pepper, pepper, Qin pepper, millet pepper, chickpea, pepper tiger and so on. It is a capsicum plant of Solanaceae.

Capsicum belongs to Panicum. Simple leaves alternate, and the leaves are ovoid. Calyx cup-shaped with white flowers. Fruit is usually conical or rectangular, with downward or upward direction; It is green when it is immature, and turns into sauce color, bright red, yellow or purple when it is mature, with red being the most common. The seeds are kidney-shaped, pale yellow, and the ovule is curved. The causal skin of pepper contains capsaicin, which is spicy. As a seasoning, it can stimulate appetite.

Red pepper is rich in vitamin C and carotene (the precursor of vitamin A). However, the contents of these two vitamins in yellow pepper, especially green pepper (basically immature fruit) are relatively significantly lower. In addition, pepper is also rich in a variety of vitamin B (especially vitamin B6), as well as potassium, magnesium, iron and other essential trace elements. The high content of vitamin C in pepper also helps to absorb iron from non-heme sources in food, such as beans and grains.