| Botanical Name | N/A |
| Common Name | Green Chilli Oleoresin and Green Ginger Oleoresin |
| Country of Origin | South America, India |
| Solubility | Water Soluble |
| Specific Gravity | Not Applicable |
| Optical Rotation | Not Applicable |
| Refrective Index | Not Applicable |
| PlantPart | Fruit |
| Bland With | Chili peppers and other ingredients |
| CAS No | Not Applicable |
| Flash Point | Not Applicable |
| Extraction Method | Solvent Extraction |
A pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,[6][7] and were one of the first self-pollinating crops cultivated in Central and South America.[8]
Color : Orange, Green,,
Aroma : Straw, Veggie, Lightly Spicy
Capsansin and capsorubin
hese are widely used to add depth and complexity to beverage flavours. These are also playing an active role in confectioneries and savory concepts. Used cakes, instant noodle, pickles, canned food, butter food, seafood, meat, pork, sausage, cosmetics, medicine, etc. These are used to treat uralgia, postherpetic neuralgia, cluster headaches, joint problems, mouth sores and more
