The effect of capsaicin, a pungent ingredient in capsicum fruit, upon gastric acid secretion and mucosal blood flow was assessed in the anesthetized rat. At each 15 minute interval, 0.3 ml saline solution, with or without various doses of pure synthetic capsaicin (the doses varied from 50 to 2,000 microgram/kg rat) was delivered into the gastric lumen via a gastric fistula. The gastric contents were withdrawn after 15 minutes for acid assay and replaced with a new saline solution. Capsaicin of increasing doses (up to 1,000 microgram/kg) progressively increased the acid output. Gastric inhibitors hexamethonium and atropine, completely abolished the acid secretion induced by capsaicin whereas secretin only partially reduced such a response. The systemic blood pressure was not affected by the capsaicin or the method employed. However, the aminopyrine clearance which was the indicator of the gastric mucosal blood flow increased in accordance with the increase in the acid output. It is suggested that the effect of capsaicin on the acid secretion and mucosal blood flow is by the release of endogenous gastric secretagogues which increase both tissue perfusion and the secretory activity.