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.

Dzina mankhwala: Chili Pepper Extract Capsaicin

Latin Dzina: Capsicum annuum Linn

CAS No: 404-86-4

Mfundo: 95% ~ 99% ndi HPLC

Maonekedwe: White kuti chikasu galasi ufa ndi fungo khalidwe ndi kukoma

GMO Momwe: GMO Free

Wazolongedza: mu 25kgs CHIKWANGWANI ng'oma

Yosungirako: Khalani chidebe osatsegulidwa ozizira, youma, Khalani kutali ndi kuwala amphamvu

Alumali Moyo: miyezi 24 kuchokera tsiku kupanga

ntchito:

-Increase ubongo wa yopanga serotonin.
-Anti-unam'tsalimitsa ndi kanthu odana ndi khunyu ndi odana ndi ukalamba.
Contractions -Alter mu kapepala chapamwamba ndipo m'munsi m'mimba.
-Decrease ulceration m'mimba.
-Stimulate yopanga melanin.
Chitetezo chokwanira -Improve thupi.   

ntchito:

-Natural condiment & zokometsera;

-Good pophika mankhwala thanzi, asatayike, zodzikongoletsera ndi chakudya.