Biological methods include biological culture and biosynthesis to produce capsaicin in pepper balls. Pepper seeds were sterilized first, then cultured and germinated in Zanzibar Petri dish for about 7 days. Then, seedling bud cells were mixed with sodium alginate to make capsaicin in pepper balls, and calcium nitride was used as an enhancer for embedding to obtain immobilized cell particles. Finally, they were cultured in a culture medium containing nutrients, and the content of capsaicin in pepper balls would be increased to 13 times of the original content.