Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an 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 secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy compound.

Samfurin Name: Chili Pepper Extract Capsaicin

Latin Name: Capsicum annuum Linn

CAS Babu: 404-86-4

Musammantawa: 95% ~ 99% by HPLC

Bayyanar: White zuwa yellowish crystal Foda da halayyar wari da kuma dandano

GMO Status: GMO Free

Shiryawa: a 25kgs fiber ganguna

Storage: Ka ganga unopened a sanyi, bushe wuri, Ku tafi daga karfi haske

Shiryayye Life: 24 months daga ranar samarwa

aiki:

-Ka ƙara da hankali na samar da serotonin.
-Anti-girgizar da kuma anti-farfadiya mataki da kuma anti-tsufa.
-Alter contractions a cikin manya da ƙananan narkewa kamar fili.
-Decrease ulceration na ciki.
-Stimulate samar da melanin.
-Improve rigakafi na jiki.   

Application:

-Natural condiment & kayan yaji.

-Good sashi domin kiwon lafiya da samfur, magunguna, kwaskwarima da kuma abinci.