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The burning associated with ingesting or touching a chili pepper has been well documented as originating from the organic molecule, capsaicin. Capsaicin is widely accepted as the pepper’s natural defense system, but has also been exploited by the medical community.¹Capsaicin research has indicated that it and its analogs contribute to reduced cholesterol, blood lipids, blood sugar, and has anti, -oxidative, -inflammatory, -obesity, and analgesic properties.²