Capsaicin induces the hot sensation of chilli by activating the TRPV-1 receptors in nociceptive neurones of the spinal cord. Recently we have demonstrated that capsaicin modulates different types of voltage gated calcium channel currents (VACCCs) in small DRG neurones which express the TRPV1 receptor but not in large DRG neurones. T-type channels were only slightly reduced, L-, and N-type channels show a complex modulation after capsaicin application. Up to today it remains unclear, through which intracellular signalling pathways an activation of the TRPV1-receptor modulates voltage activated channel currents. Using the whole cell patch clamp configuration with small DRG neurones we tested the influence, of intra- and extracellular calcium modification on VACCCs after the application of capsaicin (0.5 mM). We found several lines of evidence, that a reduction of the intracellular calcium increases the capsaicin induced reduction of the VACCCs: 1.- with Ba²⁺ as a charge carrier and an internal calcium chelator the current is reduced by 54±6.4%, compared to 18.8±4.3%, when Ca²⁺ is used instead of barium 2.- reducing the capsaicin induced release of calcium from the stores with dantrolene gives approx. the same result. Both observations clearly indicate that intracellular calcium is an important mediator of capsaicin effects on VACCCs.