Capsaicin [kap-sey-uh-sin] is a chemical substance. It is responsible for the sense of hotness found in chile peppers. In mammals, it causes a sensation of burning of the tissues it comes in contact with. Capsicain, and other similar substances called capsaicinoids are produced by chile peppers and other plants, probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
Capsaicinoids are added to food to make it have a hot taste, but it can also be used as an analgesic (painkiller). Such painkillers are often directly used on the skin. The burning of the capsaicin masks the real pain. Capsicaicin is also the main agent in pepper spray. Capsicain is not soluble in water; it binds to oil and fat. Soap can be used to wash it off. In 2006, it was discovered that the venom of a certain tarantula species activates the same pathway of pain as is activated by capsaicin, the first demonstrated case of such a shared pathway in both plant and animal anti-mammal defense.
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The Daily Omnivore 