Capsaicin and dihydrocapsaicin are responsible for 90% of the pungency of the fruit; the rest of the capsaicinoids participate to a lesser extent in the itching, but contribute strongly to the diversity of spicy flavors in the different species of Capsicum. In the present project the application of 7 treatment T1 = Chemical, T2 = Chemical + Bioferment, T3 = Chemical + Leached, T4 = Bioferment, T5 = Leached, T6 = Bioferment + Leached, T7 = Chemical + Leached + Bioferment, in greenhouse was evaluated and in open sky, a randomized block design with three repetitions was established. The variables evaluated were plant height, temperature, relative humidity, production weight, fresh weight, root depth, dry weight and pH. The data generated in this research indicate that the treatment that generated the most amount of capsaicinoids was the chemical treatment in the greenhouse with 37.7 ml of capsaicinoids and in the open sky with 36.96 ml.