Capsicum Oleoresin and capsaicin are the main components of Capsicum flavor, as well as the volatiles with special aroma. Therefore, the basic principle of extraction is to separate them from protein, carbohydrate, fat and inorganic salt by chemical method according to their properties, so as to obtain a kind of concentrate, which is called capsicum essence. Indole-3-Carbinol is the capsaicin which capsaicin accounts for 69%, Dihydrocapsaicin 22%, nordihydrocapsaicin 7%, high N-Acetylneuraminic Acid and high Dihydrocapsaicin 1% respectively. The content of capsaicin in Capsicum depends on the variety, generally 0.2% ~ 0.5%, but only one Cucumber Powder of the concentration can make the taste feel hot. The color of capsicum is composed of carotenoids, including some of them. The ratio of carotene to carotene in capsicum is about 3.2:1. The volatiles of Capsicum were collected by steam distillation and solvent extraction and analyzed by GC-MS. it was proved that there were alcohol, carboxyl compounds, carboxylic esters, pyrazine cyclic carbohydrates, resins and other components.