Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
Formula: C18H27NO3
Purity: 98 % Pure
Molar mass: 305.418 g
Boiling point: 210 to 220 °C (410 to 428 °F; 483 to 493 K) 0.01 Torr
Melting point: 62 to 65 °C (144 to 149 °F; 335 to 338 K)
For Laboratory Research and Industrial Use Only.