Oleoresin Capsicum

Oleoresin capsicum is a natural extract derived from chili peppers, primarily the Capsicum genus. It is produced by solvent extraction of the dried chili peppers, followed by removal of the solvent. The resulting product is a thick, oily liquid rich in capsaicinoids, the compounds responsible for the heat in peppers.

Manufacturers use oleoresin capsicum as a natural source of heat and flavor in foods. It provides a concentrated spicy taste and can be used to add pungency to a wide variety of products. It is commonly found in sauces, marinades, processed meats, snacks, and spice blends.

Oleoresin capsicum is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily used for its flavor and heat, and at typical levels found in food, it is not expected to cause adverse health effects. Regulatory bodies like JECFA and EFSA have evaluated capsaicinoids, but specific numeric limits are not always established. Some research suggests capsaicin may have metabolic effects, but evidence is mixed and more research is needed.