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Capsaicin

Low concern

Capsaicin is naturally present in foods (chili peppers) and FDA permits oleoresin of capsicum as GRAS flavoring (21 CFR 182.20). High doses can irritate the GI tract; topical exposure can cause burning sensation.

Found in

10 products

What it is

Pungent alkaloid (8-methyl-N-vanillyl-6-nonenamide) found in Capsicum peppers.

Flavoring (heat/pungency); also used as topical analgesic in OTC drugs.

Why it's flagged

GI/skin/eye irritation at high concentrations
may aggravate GERD

What regulators actually say

"Capsicum (Capsicum frutescens L. and Capsicum annuum L.) … essential oils, oleoresins, and natural extractives are generally recognized as safe for use in food."

21 CFR 182.20 — ecfr.gov

Regulatory status

United States — FDA

Capsicum/oleoresin of capsicum GRAS as natural flavoring (21 CFR 182.20)

European Union — EFSA

Capsaicin authorised as flavouring; food supplements regulated nationally

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