Capsaicin

Capsaicin is the active chemical compound found in chili peppers that makes them spicy. It is extracted from the fruits of plants in the genus Capsicum, such as jalapeños and habaneros. The extraction process typically involves using solvents to isolate the capsaicinoids from the pepper pulp.

Capsaicin is primarily used as a flavoring agent to add heat and spiciness to foods. It is commonly found in hot sauces, chili powders, marinades, and snacks where a spicy kick is desired. Manufacturers use it to create a sensory experience for consumers seeking pungent flavors.

Capsaicin is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. While it can cause a burning sensation and temporary discomfort, it is not associated with long-term health risks at typical dietary levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated capsaicin, but no specific ADI was set. Some research suggests capsaicin may have metabolic benefits, but evidence is mixed and more studies are needed.