The aim of this study was to evaluate the capsaicinoids content and the volatile compounds of fresh hot pepper from Burundi at red stage. The Capsaicinoids were extracted in acetone and separated using column chromatography on silica gel, then evaluated quantitatively using a reverse phase High performance liquid chromatography/Photodiode array detection (RP-HPLC/PAD). The volatile compounds were extracted by hydrodistillation and then re-extracted and concentrated by SPME fiber at 55ºC for 30 min and analyzed using Gas chromatography-mass spectrometry (GC-MS). Seventy volatile compounds were identified, of which aliphatic esters, alcohols, terpenoids and acids were the main classes. Hexyl pentanoate, hexyl isopentanoate, Pentyl 3- methylbutanoate, 10- undecenol, 3, 3- dimethyl cyclohexanol, β-chamigrene, Pentadecanoic acid, (E)- 9- tetradecenoic acid and Hexadecanoic acid were found to be the major volatile constituents. Capsaicin (CAPS) 47.632 mg/g and dihydrocapsaicin (DHCAPS) 23.096 mg/g were the major capsaicinoids and their contents converted in Scoville heat value (142931) show that the Scotch Bonnet variety is a high hot chili pepper according to the Scoville scale.