Capsaicin (pronounced /ˌkæpˈseˌɪ.sɪn/) (8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi.

Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound. The molecule was first isolated in 1816 in crystalline form by P. A. Bucholz and again 30 years later by L.T. Thresh, who gave it the name "capsaicin".

In 1878, the Hungarian doctor Endre Hőgyes (calling it capsicol) isolated it and proved that it not only caused the burning feeling when in contact with mucous membranes but also increased secretion of gastric juice. The structure of capsaicin was partly elucidated by E. K. Nelson in 1919.

Capsaicin was first synthesized in 1930 by E. Spath and S. F. Darling.

In 1961, similar substances were isolated from chili peppers by the Japanese chemists S. Kosuge and Y. Inagaki, who named them capsaicinoids.

Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions.

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