| Botanical Name | Capsicum annum |
| Common Name | Rose Hip Oil, Chilli Pepper, Red or Green Pepper, or Sweet Pepper |
| Country of Origin | India, China |
| Solubility | Soluble in oil, insoluble in water |
| 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 | > 100° C |
| Extraction Method | Solvent Extraction |
Oleoresin Capsicum (OC) is obtained through an extraction process from chili peppers. Selected peppers are dried and ground into a fine powder. The oleoresin in the powder is generally extracted with the addition of an organic solvent. It contains natural Oleoresin Capsicum as the active ingredient
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 : Dark red with Characteristic pungent odour of Chillies,
Aroma : Characteristic odor
Capsaicin (1%), Dihydrocapsaicin, and Nordihydrocapsaicin
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. Capsicum oleoresin finds major application as a food condiment.
