| Botanical Name | Capsicum annum |
| Common Name | Rose Hip Oil, Chilli Pepper, Red or Green Pepper, or Sweet Pepper |
| Country of Origin | India, |
| Solubility | soluble in water, insoluble in oil |
| Specific Gravity | 0.5300 to 0.7740 |
| Optical Rotation | -2.3 – -11 @ 13°C |
| Refrective Index | Not Applicable |
| PlantPart | Fruit Peel |
| Bland With | Not Applicable |
| CAS No | 8023-77-6 |
| Flash Point | > 90° C |
| Extraction Method | Solvent Extraction |
Capsicum Oleoresin is obtained from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (2.5%) and capsanthin. This oleoresin is completely safe to be used as food condiment. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It is also valued for its medicinal properties.
Botanists have traced the chile pequin to areas of Bolivia and Brazil 7,000 years ago. People first began to cross-breed and select the wild plants for bigger berries and different tastes around 5200 B.C.E. Over the next 2,000 years, the cross-breeding yielded a vast variety of pepper shapes and sizes. The heat of the chiles began to vary also, and various colors in addition to green and red emerged--yellows, purples and oranges
Color : Not Applicabil,
Aroma : Characteristic odor
Capsaicin (2.5%), Dihydrocapsaicin, and Nordihydrocapsaicin
Widely used as a food condiment. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
