Capsaicin is a chili pepper (genus: capsicum) component which has both irritant and analgesic properties. This irritant is the fiery sensation what we feel when we eat something “spicy” or “hot”. As an analgesic, capsaicin has been tested to reduce peripheral nerve pain and is used in ointments and patches. In 1876, John Clough Thresh coined the term “capsaicin” as he isolated this extract in its almost pure form. In 1898, Karl Micko, isolated pure capsaicin which is a colorless, pungent, and crystalline to waxy solid compound.