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capsaicin

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cap⋅sa⋅i⋅cin

  [kap-sey-uh-sin]
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–noun
a colorless, crystalline, bitter compound, C18H27NO3, present in capsicum.
Origin:
1885–90; earlier capsicine, equiv. to capsic(um) + -ine 2 ; refashioned with capsa- (< L: box) for caps- and -in 2 for -ine 2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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cap·sa·i·cin   (kāp-sā'ĭ-sĭn)   
n.  A colorless, pungent, crystalline compound, C18H27NO3, that is derived from capsicum and is a strong irritant to skin and mucous membranes.

[Alteration (perhaps influenced by Latin capsa, box) of earlier capsicin : capsic(um) + -in.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Medical Dictionary

Main Entry: cap·sa·icin
Pronunciation: kap-'sA-&-s&n
Function: noun
: a colorless irritant phenolic amideC18H27NO3 that is found in various capsicums and that gives hot peppers their hotness
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

capsaicin cap·sa·i·cin (kāp-sā'ĭ-sĭn)
n.
A colorless, pungent, crystalline compound that is derived from the capsicum pepper and is a strong irritant to skin and mucous membranes.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Science Dictionary
capsaicin   (kāp-sā'ĭ-sĭn)  Pronunciation Key 
A colorless, extremely pungent, crystalline compound that is the primary active principle producing the heat of red peppers. It is a strong irritant to skin and mucous membranes and is used in medicine as a topical analgesic. Capsaicin is highly stable, retaining its potency for long periods and despite cooking or freezing. Chemical formula: C18H27NO3.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Encyclopedia

capsaicin

the most abundant of the pungent principles of the red pepper (Capsicum). It is an organic nitrogen compound belonging to the lipid group, but it is often erroneously classed among the alkaloids, a family of nitrogenous compounds with marked physiological effects

Learn more about capsaicin with a free trial on Britannica.com.

Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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