Abstract:Pepper is amongst the most widely consumed spices in the world. However, what few people know, is that the pungent substance responsible for its blazing characteristic has many other biological properties, e.g. analgesic, antiinflammatory, antitumor and even carcinogenic. Several studies have discussed the antitumor and carcinogenic potential of this secondary metabolite. Nevertheless, the literature still lacks a comprehensive study relating the biological effects of capsaicin with the consumed dose, for both pharmacological and toxicological mechanisms. To solve this deficiency, the aim of this study was to discuss in details all the points mentioned above, in order to clarify the major questions about the subject.