Abstract: A comparative study on the determination of capsaicin contents in different parts of chilli,and on the determination of capsaicin contents in capsanthin,essence of chilli and crystalline capsaicin was carried out by the vis-spectrophotometry,UV-spectrophotometry and HPLC. It was proved that the method of HPLC was more reliable and the results obtained gave higher accuracy,than either the vis-spectrophotometric method or the UV-spectrophotometric method.