About Product
Capsicum Extracts are produced using controlled extraction techniques to retain active capsaicinoids while ensuring safety, consistency, and stability. Standardized heat units and capsaicin percentages are available to suit food-grade, nutraceutical, and pharmaceutical applications.
Botanical Source
- Botanical Name: Capsicum annuum / Capsicum frutescens
- Common Name: Chili Pepper, Red Pepper
- Part Used: Dried fruits
- Extraction Methods: Solvent extraction / Oleoresin extraction
Active Constituents
- Capsaicin
- Dihydrocapsaicin
- Capsaicinoids
- Natural carotenoids
These compounds are responsible for capsicum’s heat, metabolic activity, and therapeutic effects.
Physical Characteristics
- Form: Liquid / Semi-solid
- Color: Dark red to reddish-brown
- Odor: Strong, pungent, spicy
- Taste: Intense heat and burning sensation
- Solubility: Oil-soluble (custom dispersions available)
Benefits & Functional Properties
Thermogenic & Metabolic Support
- Stimulates metabolism and supports fat oxidation in weight-management formulations.
Pain Relief & Warming Effect
- Used in topical applications for muscle relaxation and joint comfort.
Digestive Stimulation
- Enhances digestive enzyme secretion and appetite.
Circulatory Support
- Promotes blood circulation and warming sensation.
Natural Flavor Heat
- Provides controlled pungency in food and spice applications.
Key Features
- Derived from high-quality chili peppers
- Standardized capsaicin levels available
- Strong heat intensity with batch consistency
- Multiple grades for food and pharma use
- Export-quality material
Application
- Food & Beverage Industry
- Hot sauces & chili sauces
- Seasonings & spice blends
- Savory snacks & marinades
- Nutraceuticals & Supplements
- Weight management formulations
- Thermogenic capsules & tablets
- Herbal blends
- Pharmaceuticals
- Topical pain relief creams & ointments
- Traditional medicine formulations
- Cosmetics & Personal Care
- Slimming gels & creams
- Warming massage oils
- Sports recovery products
SHU & Capsaicin Content
| Grade Type | Capsaicin % (w/w) | Scoville Heat Units (Approx.) | Typical Applications |
| Low Heat Grade | 0.5% – 1% | 80,000 – 150,000 SHU | Mild sauces, savory foods, seasoning blends |
| Medium Heat Grade | 2% – 5% | 300,000 – 800,000 SHU | Hot sauces, spice blends, nutraceutical foods |
| High Heat Grade | 6% – 10% | 900,000 – 1,600,000 SHU | Thermogenic supplements, strong food heat |
| Extra High / Pharma Grade | 10% – 15%+ | 1,600,000 – 2,500,000+ SHU | Pharmaceuticals, topical pain-relief formulations |
Customized capsaicin concentration and SHU ranges available on request.
