Capsiate is a non-pungent vanilloid compound structurally related to capsaicin, naturally occurring in certain non-pungent varieties of Capsicum annuum peppers such as CH-19 Sweet. It functions as a TRPV1 receptor agonist with minimal sensory irritation, promoting thermogenesis and fat oxidation, making it of interest for metabolic health applications. Unlike capsaicin, it lacks the amide bond and exhibits ester linkage, resulting in rapid hydrolysis in vivo. Research indicates potential benefits in weight management without the burning sensation. It is lipophilic, stable under typical food processing conditions, and has been investigated in clinical trials for safety and efficacy in dietary supplements.