Extracts Of Chili Pepper

Extracts of chili pepper are made by extracting the compounds that give chili peppers their heat and flavor, primarily capsaicinoids. This is typically done using solvents like ethanol or supercritical carbon dioxide. The resulting liquid or oleoresin is concentrated and can be standardized for heat level.

These extracts are used to add heat and a distinct flavor to a wide variety of foods and beverages. They are commonly found in hot sauces, snacks, processed meats, and even some beverages like sodas and beers to provide a spicy kick.

Capsaicin, the main active compound in chili pepper extracts, is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. High concentrations can cause temporary burning sensations. International bodies like JECFA have evaluated capsaicinoids, and EFSA has also reviewed their safety. While generally considered safe in food amounts, some studies have explored potential effects of capsaicin on metabolism and pain, but evidence is mixed and not conclusive for widespread health benefits or risks at typical dietary intake levels.