Active Ingredient: Capsaicin: 0.1–0.5%
Botanical Name: Capsicum annum L
Plant Part: Seeds
Extraction Method: Steam Distilled
Description: The chili pepper, a hotly pungent variety of Capsicum was first cultivated by the people of Central and South America in around 3000BC. The oil is derived by passing steam through the seeds - the source of the most intense spice.
Color: Dark red viscous liquid.
Consistency: Thick and viscous
Aromatic Scent: Chili Seed Essential Oil has a strong, pungent, stimulating scent that is very hot and spicy.
Strength of Aroma: Strong
Blends well with: Chili Seed is not typically blended with other essential oils.
Uses: Essential oils such as Chili Seed Oil (India) have capsaicin, as one of its main components, and also has capsicina, capsanthin, oligoalimenti, lecithin, Vitamin C and flavonoids. It is credited by aromatherapists as being an analgesic, an anti-inflammatory, and as a digestive aid.
History: Columbus brought the seeds back to Europe in 1493, and from there it has spread to the cuisines of the entire world. Pre-Hispanic Americans believed the chili to contain medicinal qualities. Chili Seed is currently being studied by Western medical researchers in their fight against cancer.
General Information: Sunrise Botanics provides this essential oils guide for educational purposes only and not as medical advice. Please consult a qualified healthcare practitioner or resource on uses, safety and precautions for all essential oils Canada, USA and Worldwide.
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