Capsaicin
Capsaicin suppliers and sourcing guide
Capsaicin is the main pungent compound of chili peppers (Capsicum annuum and C. frutescens). It is extracted from dried peppers with solvents to make capsicum oleoresin, then purified by crystallization or chromatography, or made synthetically. Brands buy purified capsaicin or capsaicinoid powder, or oleoresin standardized to capsaicinoid content, for topical warming creams, patches and lip plumpers, and as a flavor in foods.
- Category
- Cosmetic actives
- Also known as
- 8-Methyl-N-vanillyl-6-nonenamide · Capsaicine · Capsicum annuum · CAS 404-86-4
- Facts checked
- November 2026
Forms and grades of capsaicin
Suppliers sell different products under the same name. Specify the one you need.
Purified capsaicin
Crystalline capsaicin, often 95% or higher, sold with total capsaicinoids reported; extremely pungent and handled in small amounts.
Natural capsaicinoids
Mixtures of capsaicin and dihydrocapsaicin from pepper extract, standardized to total capsaicinoids.
Capsicum oleoresin
Solvent extract of peppers standardized to capsaicinoid content or Scoville heat units, used in foods and some topicals.
Synthetic capsaicin
Capsaicin made by synthesis; related synthetic nonivamide is a different substance and must be labeled as such.
Dilutions
Capsaicin pre-diluted in oil, ethanol or a powder carrier for safer handling.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Capsaicinoid assay
- Capsaicin and dihydrocapsaicin by HPLC, reported individually and as total capsaicinoids.
- Identity
- HPLC retention against a reference standard, and for natural material a statement of the Capsicum source.
- Residual solvents
- Hexane, ethanol, acetone or other extraction solvents by headspace GC.
- Related substances
- Nonivamide and other capsaicinoids, which show whether natural material has been blended with synthetic.
- Heavy metals and pesticides
- Metals by ICP-MS and, for natural extracts, a pesticide residue screen.
- Aflatoxins
- Aflatoxins for pepper-derived extracts, since dried chilies can carry them.
Storage, lots and expiry
Storage and shelf life
Store capsaicin and oleoresin sealed, cool and out of light in clearly labeled containers, segregated from other materials. Weigh it with gloves, eye protection and dust or vapor control because small amounts cause severe irritation. Shelf life follows the supplier's specification, with assay retest for aged stock.
Lots and expiry dates
Record total capsaicinoids and the capsaicin to dihydrocapsaicin ratio for each lot, and adjust dosing to the measured assay. Natural lots vary with pepper source, so keep supplier source records with each lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Counterirritants monograph lists capsaicin at 0.025 to 0.25% as a medicinal ingredient.
Source: webprod.hc-sc.gc.ca (opens in a new tab)Health Canada's topical Cayenne (Capsicum annuum/capsaicin) monograph lists capsaicin from Capsicum annuum fruit as an isolate, as well as synthetic capsaicin.
Source: webprod.hc-sc.gc.ca (opens in a new tab)FDA's Substances Added to Food inventory lists capsaicin (CAS 404-86-4) with the technical effect flavoring agent or adjuvant.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Capsaicin suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking capsaicin suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell capsaicin? Request a listingFrequently asked questions
What forms of capsaicin can brands buy?
Common forms include purified capsaicin, natural capsaicinoids, capsicum oleoresin, synthetic capsaicin and dilutions. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for capsaicin include?
Expect capsaicinoid assay, identity, residual solvents, related substances, heavy metals and pesticides and aflatoxins, each with its method, specification and result for that lot.
How should capsaicin be stored?
Store capsaicin and oleoresin sealed, cool and out of light in clearly labeled containers, segregated from other materials. Weigh it with gloves, eye protection and dust or vapor control because small amounts cause severe irritation. Shelf life follows the supplier's specification, with assay retest for aged stock.
What is the regulatory status of capsaicin?
Health Canada's Counterirritants monograph lists capsaicin at 0.025 to 0.25% as a medicinal ingredient. Health Canada's topical Cayenne (Capsicum annuum/capsaicin) monograph lists capsaicin from Capsicum annuum fruit as an isolate, as well as synthetic capsaicin. FDA's Substances Added to Food inventory lists capsaicin (CAS 404-86-4) with the technical effect flavoring agent or adjuvant.
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