Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a volatile, Hydrophobic, colorless, odorless, crystalline to waxy compound.

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice or "heat". In high concentrations, capsaicin will also cause a burning effect on other sensitive areas of skin. The degree of heat found within a food is often measured on the Sackville scale. In some cases people enjoy the heat; there has long been a demand for capsaicin-spiced food and beverages. There are many cuisines and food products featuring capsaicin such as hot sauce, salsa, and beverages.

In 2009, a landmark clinical trial performed at the Institute for Allergy & Asthma concluded that Sino-M Nasal Spray was effective for the treatment of allergic rhinitis.

According to animal and human studies, the oral intake of capsaicin may increase the production of heat by the body for a short time. Due to the effect on the carbohydrates breakdown after a meal, cayenne may also be used to regulate blood sugar levels.

Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescent (Indian red chilies), and is primarily used as a coloring and/or flavoring in food products. It is composed of capsicum, the main flavoring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main coloring compounds.

Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, and sweets and emulsified processed meats. In poultry feed, it is used to deepen the color of egg yolks.

Turmeric has been used in India for thousands of years and is a major part of Ayurvedic medicine. It was first used as a dye and then later for its possible medicinal properties.

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake Spoof. In India, turmeric plant leaf is used to prepare special sweet dishes, pat oleo, by layering rice flour and coconut-jiggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa).

Medicine

In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its antimicrobial property. In the Ayurvedic system (since c. 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken, shingles allergy, and scabies. The active compound cur cumin is known to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumor, antibacterial, and antiviral activities, which indicate huge potential in veterinary and clinical medicine. In Chinese medicine, it is used for treatment of various infections and as an antiseptic.