This research paper studied the development of an optimized process for the soxhletrnextraction of capsaicin from chili pepper (Capsicum Annum), collected from local market.rnExperiments had performed to get maximum yield by utilization of ethanol as a solvent.rnExperimentation covered three factorials to evaluate significance among temperature,rnsolvent concentration and time. The extraction temperature was varied as 85â„ƒ, 90â„ƒ, andrn95â„ƒ, the solvent concentration was 79v/v, 89v/v and 99v/v and the extraction time wasrnvaried as 3hr, 4hr, and 5hr respectively. The yield of capsaicinoid was response variables. rnANOVA was applied to find significance among variables and predict optimum conditionsrnthrough a regression model, P-value obtained from the model was less than 0.0001, whichrnimplies that it is highly significant. The process parameters investigated in this study haverna significance effect on the yield. Reduced particle sizes produced a higher yield ofrncapsaicinoid as long as agglomeration in the extractor did not occur. The maximum yieldrnobtained was 16.57% at a temperature of 90â„ƒ, and extraction time of 4hr and solventrnconcentration was 89% ethanol. The product obtained was researched for its physiochemicalrnrnproperties indicated that the refractive index was 1.4967, the moisture andrnvolatile matter was 3.5%, the density was 990Kg/mrn, the specific gravity was 1.01, and thernkinematic viscosity was 3.43*10rn3rn2rnmrnâˆ’6rn. Process simulation in Aspen PlusrnTMrnsrn was carried outrnto evaluated independent variables and to perform sensitivity analysis. The extractionrnprocess was modeled and simulated using Aspen Plusrn. The result from the simulationrnindicated models more or less better than the experiment process.