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Capsaicin is the main component responsible for the spice, or "heat", observed in several types of peppers. It is also found in many products such as pepper spray and in topical creams used to treat joint and muscle pain. Due to the many uses of capsaicin, it is advantageous to have methods for its purification on a preparatory scale. Presented here is a centrifugal partitioning chromatography method for purification of capsaicin from habanero pepper extract using the Armen SpotPrep II and Spot CPC. Also presented is a method for analysis of collected fractions using the Hitachi Chromaster HPLC.