The aim of this study was to determine the characteristics of capsaicin extracted from pepper fruit samples (fresh green hot dried green hot, dry red hot and dried sweet). The extraction of capsaicin was performed by maceration using 95% ethanol as a solvent. Determination of capsaicin content was performed by Gas chromatography-mass spectrometry (GC-MS) techniques. The results showed a high concentration of capsaicin in dry green pepper followed by the red pepper then fresh green pepper and then sweet pepper. The analysis shown considerable concentrations of some other constituents of pepper samples as ethanol extractable components.