The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.