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.

Oloa Igoa: Chili Pepper Extract Capsaicin

Latina Igoa: Capsicum annuum Linn

CAS leai: 404-86-4

Specification: 95% ~ 99% le HPLC

Foliga Vaaia: White e samasama tioata efuefu ma le uiga manogi ma tofo

GMO Tulaga: Free GMO

Teuina: i 25kgs drums fibre

Teuina: Tausi pusa tatalaina i mālū, nofoaga matutu, Ia o ese mai le malamalama malosi

Fata Olaga: O le 24 masina mai le aso o le tuuina

galuega tauave:

-Increase le brains o le tuuina atu o serotonin.
-Anti-maʻilili ma gaoioiga aneti-epileptic ma aneti-le soifua matua.
Faapuupuuga -Alter i le tamaitusi digestive pito i luga ma le pito i lalo.
Ulceration -Decrease o le manava.
Tuuina -Stimulate o melanin.
Puipuiga mausali -Improve o le tino.   

talosaga:

condiment -Natural & meaai;

elemene -Good mo oloa soifua maloloina, vailaau, teuteu ma fafaga.