Botanical Name: Capsicum annuum

Common Name: Capsicum, Red Pepper, Chilli Pepper

Plant Part Used: Fruits

Appearance: Dark red to reddish-brown viscous liquid

Extraction Method: Solvent extraction

Active Constituents: Capsaicinoids (Capsaicin, Dihydrocapsaicin), Carotenoids, Volatile Compounds

Standardization: Available with customised Capsaicin content and colour value

Solubility: Oil-soluble

Applications: Food flavouring, spice blends, sauces, nutraceuticals, dietary supplements, pharmaceuticals, and colour/flavour formulations

Packaging: Available in customised bulk export packaging

Storage: Store in a cool, dry place away from direct sunlight in a tightly sealed container