Capsiconiate is primarily used in the food and flavoring industry due to its role as a key component in the pungency and aroma of chili peppers. It contributes to the characteristic heat and flavor profile of spicy foods, making it valuable in the formulation of seasonings, sauces, and processed foods. Additionally, it is studied for its potential applications in natural pest repellents, leveraging its strong sensory properties to deter insects. In research, capsiconiate is explored for its bioactive properties, including its potential antioxidant and anti-inflammatory effects, which could have implications in health and wellness products. Its unique chemical structure also makes it a subject of interest in synthetic chemistry for developing novel compounds.