capsaicin

cap·sa·i·cin  (kp-s-sn)

n.

A colorless, pungent, crystalline compound, C₁₈H₂₇NO₃, that is derived from capsicum and is a strong irritant to skin and mucous membranes.

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[Alteration (perhaps influenced by Latin capsa, box) of earlier capsicin : capsic(um) + -in.]

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capsaicin [kæpˈseɪɪsɪn]

n

(Life Sciences & Allied Applications / Biochemistry) a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C₁₈H₂₇O₃N

[C19 capsicine, from capsicum + -ine²; modern form refashioned from Latin capsa box, case + -in]

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capsaicin  (kp-s-sn)

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.

Thesaurus

Noun

1.

capsaicin - colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno capsicum, capsicum pepper plant, pepper - any of various tropical plants of the genus Capsicum bearing peppers chemical irritant - a substance producing irritation