Capsaicin is a secondary metabolite, an alkaloid belonging to capsaicinoids and is responsible for the hotness in chilli. Various parts of the plant and its fruits are utilized in this study as explants to produce capsaicin from suspension culture. The explants are sterilized using standard protocols and initiated on the callus inducing MS media. Later, well developed callus is introduced into suspension culture with elicitors. Further, similar steps are followed to produce capsaicin from the callus in a lab scale bioreactor. The growth of cells and capsaicin levels in the bioreactor was monitored periodically. Then, the extraction was carried out by using suitable solvents and quantified by GCMS and HPLC.