A colorimetric method for determination of capsaicin in capsicum fruits is described. The acetone or ethyl acetate extract (prepared at room temperature) is purified on a basic alumina (Brockmann Grade I) column and pure capsaicin is eluted with methanol-acetone-water (75∶25∶1); the capsaicin content is determined after colour development with Folin-Ciocalteu reagent, the absorbance being measured at 760 nm. The method is reproducible and results are in good agreement with those obtained by existing methods.