Natural Chili Pepper Extractives

Natural chili pepper extractives are derived from chili peppers, the fruit of plants from the genus Capsicum. They are produced by extracting the coloring and flavoring compounds from the peppers using solvents like oil or ethanol, which are then removed. The resulting product is a concentrated liquid or paste that captures the essence and heat of the original peppers.

Manufacturers use natural chili pepper extractives to add a spicy flavor and sometimes a reddish-orange color to foods. They are commonly found in savory products such as dips, salsas, sauces, processed meats, and snack foods. Their concentrated nature allows for potent flavor delivery with small amounts.

Natural chili pepper extractives are generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Capsaicin, the compound responsible for the heat in chili peppers, is well-studied. While generally safe at typical food levels, high concentrations can cause temporary digestive upset or a burning sensation in some individuals. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but specific ADIs are not typically set for natural flavor extracts.