And Extractives Of Red Pepper

This ingredient is derived from red pepper plants, such as chili peppers. The extractives capture the flavor, color, and sometimes the heat associated with the pepper.

Manufacturers use this ingredient to add a spicy flavor and red color to foods. It is commonly found in salad dressings, mayonnaise, sauces, and marinades.

Capsaicin, the compound that gives peppers their heat, is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Some studies suggest capsaicin may have antioxidant properties and can influence metabolism, but more research is needed. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but did not set specific numeric limits.