Table 1. Capsaicinoid content of commercial red pepper powder classified according to the labeled pungency level
| Labeled pungency (level) | N1) | Capsaicin (mg/kg) | Dihydrocapsaicin (mg/kg) | Total capsaicinoid (mg/kg) | Nin/N (%)2) |
| Min. | Max. | Mean±SD | Min. | Max. | Mean±SD | Min. | Max. | Mean±SD |
| Mild hot (1) | 23 | 35.9 | 105.8 | 69.2±20.0 | 24.8 | 73.8 | 43.7±12.1 | 60.7 | 179.7 | 112.9±31.8 | 91.3 |
| Slight hot (2) | 8 | 88.3 | 206.8 | 132.2±41.4 | 51.4 | 132.5 | 76.4±28.8 | 139.7 | 339.3 | 208.6±69.9 | 62.5 |
| Medium hot (3) | 37 | 42.8 | 363.9 | 149.0±72.8 | 22.4 | 188.1 | 83.0±37.7 | 65.1 | 546.0 | 232.0±109.5 | 18.9 |
| Very hot (4) | 6 | 92.0 | 902.9 | 374.9±297.8 | 53.7 | 290.9 | 168.2±97.6 | 145.6 | 1,193.8 | 543.1±389.6 | 33.3 |
| Extreme hot (5) | 14 | 332.5 | 1,029.5 | 746.9±171.1 | 157.2 | 472.3 | 306.9±69.6 | 489.7 | 1,402.0 | 1,053.9±225.9 | 71.4 |
| No level | 5 | 55.5 | 145.3 | 95.0±39.6 | 28.2 | 82.7 | 52.2±26.0 | 83.7 | 228.0 | 147.2±65.5 | － |
‘N’ means number of samples.
‘Nin’ means the number of red pepper powder for which the marked pungency level matches the KS pungency level.