Capsicum Oleoresin

Capsicum oleoresin is a concentrated, plant-derived extract of the fruit of Capsicum annuum and related chilli peppers, part of the Nustras botanicals range. It is produced by solvent extraction and can be standardised to its capsaicinoid content, delivering the natural colour, pungency and aromatic compounds of the raw pepper in a stable, high-strength oleoresin that is far more consistent from batch to batch than ground chilli.

It is used as a natural pungent and colouring principle in seasoning and flavour systems, savoury and snack coatings, hot sauces and marinades. In the nutraceutical and functional category it is formulated into thermogenic, metabolic-support and topical warming products where a defined capsaicinoid load is required, and it is the active basis of many defence and deterrent formulations.

Capsicum oleoresin is typically a dark red, viscous oily liquid. Its capsaicinoid strength (expressed in Scoville Heat Units or as a percentage of total capsaicinoids) and colour value are standardised to order, and the material is referenced to BP and the E-692 colour range. It is oil-soluble, with emulsifiable grades available; exact assay, colour value and CAS are confirmed against each lot's certificate of analysis.

Nustras supplies capsicum oleoresin in food-grade pails and drums, in bulk commercial quantities, to manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. It has an established food, flavouring and natural-health-product history; buyers should confirm the intended grade and claim against the applicable NNHPD monograph and FDA food-additive status for their end use. Contact us for current grades, capsaicinoid specification, pricing per kilogram and lead time.