Oleoresin Capsicum is a viscous, dark red natural extract obtained from the fruits of Capsicum species such as chili peppers. It contains a mixture of capsaicinoids with capsaicin as the primary active compound responsible for its characteristic pungency and irritant properties. This oleoresin activates the TRPV1 vanilloid receptor, producing a burning sensation. It is used as a food additive for flavor and heat, in topical analgesics, and in self-defense sprays. Concentration of capsaicinoids varies by source and processing. The extract exhibits low volatility and is typically standardized for capsaicin content in commercial applications.