» Capsaicin contains not less than 90.0 percent and not more than 110.0 percent of the labeled percentage of total capsaicinoids. The content of capsaicin (C₁₈H₂₇NO₃) is not less than 55 percent, and the sum of the contents of capsaicin and dihydrocapsaicin (C₁₈H₂₉NO₃) is not less than 75 percent, and the content of other capsaicinoids is not more than 15 percent, all calculated on the dried basis.