Chilli Extract

Chilli extract is a concentrated flavoring derived from chili peppers. It is produced by extracting the pungent compounds, primarily capsaicin, from dried chili peppers using solvents like ethanol or supercritical carbon dioxide. The resulting liquid or oleoresin captures the heat and flavor of the original peppers.

Chilli extract is used to add heat and a distinct pepper flavor to foods. It provides a consistent level of spiciness that can be difficult to achieve with fresh or dried peppers alone. It is commonly found in savory snacks, sauces, marinades, processed meats, and noodle dishes.

Chilli extract is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Capsaicin, the active compound, is responsible for the heat sensation and has been studied for potential effects on pain perception and metabolism. However, at high concentrations, it can cause irritation. Regulatory bodies like EFSA have evaluated capsaicinoids, but no specific ADI is set for chilli extract itself. Evidence on long-term health effects at typical dietary intake levels is limited.