Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers.
| CAS number | 84625-29-6 |
| Botanical Name | Capsicum annuum L. |
| Plant Part | Fruit |
| Origin of raw material | Spain |
| Origin of product | Egypt |
| Extraction method | Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic. |
| Application | Traditional use In folk medicine, low-capsaicin paprika is used internally for digestive disorders, stomach and intestinal complaints and as a dehydrating agent to support heart and circulation. In food The paprika extract gives food an attractive orange to red color. It is suitable for savory products such as sausages, sauces and snacks as well as naturally colored fruit preparations, dairy products and sweets. Note: The extract complies with the current guideline of European Commission “Guidance notes on classification of food extracts with coloring properties”. In cosmetics The paprika extract can be used as a natural colorant in cosmetics, especially in natural cosmetics. |
| Shelf Life | 5 years |
