Extractives Of Chili Pepper

Extractives of chili pepper are concentrated flavor and heat compounds derived from chili peppers. They are produced by extracting the active compounds, like capsaicin, from the peppers using solvents such as ethanol or carbon dioxide. The resulting liquid or oleoresin captures the characteristic taste and pungency of the chili.

Manufacturers add extractives of chili pepper to provide a spicy flavor and heat to foods. They are commonly found in snacks like chips and pretzels, as well as in soups and noodle dishes where a chili-based heat is desired. This ingredient allows for consistent heat levels without adding large amounts of pepper solids.

Extractives of chili pepper are generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Capsaicin, the primary heat compound, is responsible for the burning sensation and can stimulate pain receptors. While generally consumed in small amounts, high intake can cause gastrointestinal discomfort. JECFA has evaluated capsaicinoids and established an acceptable daily intake.