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Here is a blurb from a cool website about Capsicin.....it has tons of info.
about the healing properites, history and more. It even has the chemical
breakdown I posted.
And here is the link: http://www.lifebalm.com/cayenne_herb.html
and a tidbit of info:


Cayenne pepper is the name for the hottest form of Capsicum, which can take
other forms. If its heat is 1 BTU, this mild Capsicum is called paprika; if
it is from one to twenty-five BTU, it is called simply red pepper; but over
twenty-five BTU rating is termed Cayenne. Therefore Cayenne is the strongest
of the Capsicum family. In Mexico alone, many varieties (some claim fifteen
or more) of peppers are grown, each with a distinctive flavor, and often very
hot indeed. Other important varieties are grown in Japan (predominantly used,
dried, in cooking), the United States, and Africa, the latter being valued as
a high-quality medicinal Cayenne.

One of the United States varieties, imported from the Mexican state of
Tabasco, has attained great renown. An American soldier, returning from the
Mexican War of 1846-48, brought some pepper seeds to Edward Mcllhenny, a
banker, who grew plants from them in Louisiana. McIlhenny found that the
peppers made a delightfully piquant sauce. During the Civil War, he left
Louisiana, but when he returned, finding his plants still flourishing, was
persuaded to market his sauce. Since the war had left him without an income,
he thought this was worth a try, and the venture proved successful; Tabasco
Sauce is a gourmet treat throughout the world (Heiser: 12).