Capsicum is the major compound found in hot pepper chilies and is responsible for the hotness and pungency of the fruit. It imparts aroma, color and hotness in foods and has wide applications in food and pharmaceutical industries as capsaicin having a number of benefits besides adding flavor to foods. The human body is equipped with capsaicin sensitive receptors TRPV1 present in the neurons which respond accordingly to the body environment when administered chemically. Due to high potential applications of capsaicin, it is extracted using different techniques using organic solvents like methanol, ethanol and acetonitrile prior to its qualitative and quantitative analysis by HPLC (High performance liquid chromatography) which estimates sample based on its retention time. HPLC is considered as the most steadfast and rapid technique for the identification and quantification of capsaicin in various chilly varieties.