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.

Ingoa Hua: Chili Pepper Extract Capsaicin

Ingoa Latin: Capsicum annuum Linn

CAS No: 404-86-4

Whakapūtātanga: 95% ~ 99% i te HPLC

Ahua: White ki kowhai Paura karaihe ki kakara āhuatanga, me te reka

Tūnga koiora kua: koiora kua Free

Tarapēke: i roto i te 25kgs pahu muka

Storage: Kia mau ipu āu i raumati, wahi maroke, Puritia atu i te marama kaha

Shelf Life: 24 marama i te rā o te hanga

taumahi:

-Uara te roro o te hanga o te serotonin.
-Anti-, haehaea iho, me te mahi anti-haurangi, me te anti-hoholo.
Contractions -Alter i roto i te wahi kūnatu o runga me raro.
Ulceration -Decrease o te puku.
Production -Stimulate o melanin.
Wātea i te mate -Improve o te tinana.   

Taupānga:

condiment -Natural & kinaki;

whakauru -Good mō te hua hauora, pharmaceuticals, Paku me te kai.