Seems to be just chili peppers - http://en.wikipedia.org/wiki/Capsaicin.
Capsaicin is the active (hot) component in Capsicum fruits (chilly peppers). Thus foods which use chilly in their ingredients will contain capsaicin.
Chili peppers
Capsaicin is a crystalline compound, with the formula C18H27NO3, which can be found in capsicum.
use ethanol in a soxhlet extractor to get the capsaicin from dried peppers
Capsaicin is the molecule that gives chili peppers their "heat". Thus, it is naturally found in peppers of the genus Capsicum, which includes all chili peppers. Pure capsaicin does not occur naturally.
Capsaicin Cream can be found at many online retailers. Two popular ones are Chemist Direct and Target. Alternatively, the cream can be found in physical drug stores such as Walgreens.
Capsaicin is an irritant that is found in certain species of chili peppers. In order to get Capsaicin off of the skin (it is important to note Capsaicin is oil, not water, soluable) you can use oils in order to remove it. Rub your hands with olive oil, and then wash them.
Capsaicin is pronounced; cap-SAY-sin.
Capsaicin is not in giger but is in hot peppers.
Scott Horn: "Capsaicin is a molecular compound, as opposed to an ionic compound. It does not dissociate in water, and therefore solutions of capsaicin do not have a pH that is easy to calculate. The pH of capsaicin in solution would depend primarily on the liquid the capsaicin was dissolved in."
Capsaicin, which is found in hot peppers, has many health benefits. Capsaicin can help you loose weight because it helps to fight fat and burn more calories. Capsaicin can also be used as a pain reliever in the form of a cream or ointment. The cream or ointment can be used topically to relieve pain from surgery, the shingles, arthritis, and psoriasis. Capsaicin can also protect your heart, fight cancer, relieve congestion, improve lung function, and improve intestinal conditions.
peppers
No, capsaicin is not a type of atom. It is considered a type of molecule, or more specifically, a pure substance.
(Chilli) Peppers contain a substance called capsaicin, the more capsaicin, the hotter the pepper.