**Abstract**

Hot peppers have been used as a seasoning for food, because of both the characteristic flavor and the peculiar feature of pungent sensation. In the same way, it has been used as cosmetics and in other forms such as topical stimulants and body creams. Nonetheless, this chapter shows a not-so-common application of pepper's properties, like the so-called pepper spray for defense technology. According to the premise that the action of the police officer must be adapted to each situation, it is necessary to prepare him for the gradual and proportional use of force, avoiding excesses and even lethal resources. In this way, pepper spray is a resource that can place police action within this premise. The main aspects of pepper spraying technology are discussed and the main concepts related to use, hazards, solution formulations and capsaicinoids quantification tests are pointed out. The advance showed here is around the use of capsaicinoids to extract raw material instead of OC to produce pepper spray solutions. The absence of oils and resin is the main point, as nonflammability is achieved much easier and avoids the use of hazardous organic solvents. The chemical analyses by GC-MS/FID applied to quantify the capsaicinoids, with capsaicin and dihydrocapsaicin together, are demonstrated and can be reproducible for the quality control of this product.

**Keywords:** pepper spray, nonlethal technology, capsaicinoids, capsaicin
