chapter 1 Capsicum: historical and botanical perspectives / chapter 2 A glimpse of the world trade in Capsicum / chapter 3 Chemistry and quality control of Capsicums and Capsicum products / chapter 4 Pungency principles in Capsicum analytical determinations and toxicology / chapter 5 Biosynthesis of capsaicinoids in Capsicum / chapter 6 Biotechnological studies on Capsicum for metabolite production and plant improvement / chapter 7 Irrigational aspects of Capsicum / chapter 8 The cultivation and processing of Capsicum in India / chapter 9 The preservation and production of Capsicum in Hungary / chapter 10 Post-harvest handling and processing of Capsicums / chapter 11 Advances in post-harvest processing technologies of Capsicum / chapter 12 The storage of Capsicum / chapter 13 Current requirements on paprika powder for food industry / chapter 14 Adulterants, contaminants and pollutants in Capsicum products / chapter 15 Colour differences in peppers and paprikas / chapter 16 Future perspectives of capsaicin research