Capsaicin, chemically known as trans-8-methyl-N-vanilly-6-nonenamide, with the chemical formula C18H27NO3 is the active ingredient in chili peppers, and is irritating to mammals, including humans.
Capsaicin is mainly used as a food additive. Because chili peppers are used as food flavorings, some shallow processing of chili peppers is needed to make chili sauce and so on. However, when these products are consumed, their capsaicinoids are subjected to a leaching process, and the bioavailability of capsaicinoids is not high. Therefore, the extraction and separation of capsaicinoids from chili peppers, as an additive in food processing, is conducive to the control of spiciness and the full absorption and utilization of capsaicinoids.