This part of ISO 7543 specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies (usually Capiscum frutescens L.) and their oleoresins. This method of analysis requires discoloration by carbon black. In certain cases, this discoloration cannot be achieved under the experimental conditions described. Then it is necessary to use the method of determination of capsaicinoids by high-performance liquid chromatography as described in ISO 7543-21).