Capsicum annuum L. is used world-wide as a natural condiment in food and vegetable with nutrition. Pungency (hot flavour) is the most important quality attribute of the fruit. The substances responsible for pungency are capsaicinoids which are a series of analogues differing in the structure and character. The most representative is capsaicin (69% of the total). Capsaicin is characterized by a high biological activity and is used for many industries such as pharmaceutics, food, military and so on. By the en...