Natural Flavor And Extractives Of Paprika

Natural flavor and extractives of paprika are derived from the paprika plant (Capsicum annuum). The process involves extracting flavor and color compounds from the dried fruit of the plant, often using solvents or other methods, and then concentrating these into a liquid or powder form.

Manufacturers use this ingredient to add a savory, slightly peppery flavor and a reddish-orange color to foods. It is commonly found in seasoning mixes, marinades, sauces, processed meats, and snack foods.

Natural flavor and extractives of paprika are generally recognized as safe (GRAS) by the FDA for use in food. Paprika contains various compounds, including carotenoids, which are antioxidants. Regulatory bodies like JECFA and EFSA have evaluated flavors and extracts, but specific evaluations for this exact combination may vary. Evidence does not suggest adverse health effects from typical consumption levels.