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Botonical Name | : | Capsicum annum | ||
CAS # | : |
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Country of Origin | : | India | ||
Color & Odor | : | Green or Red-Brown Viscous Oil with Spicy, Strong distinctive odor. | ||
Solubility | : | Soluble is alcohol, organic solvents and vegetable oils. Insoluble in water. | ||
Specific Gravity | : |
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pH | : | 5.7 – 6 | ||
Residual solvent | : | Less than 25 ppm | ||
Flash Point | : | >145 °C | ||
Extraction Method | : | Solvent extraction |
DESCRIPTION:
Capsicum Oleoresin is obtained from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (2.5%) and capsanthin. This oleoresin is completely safe to be used as food condiment. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It is also valued for its medicinal properties.CONSTITUENTS:
Capsaicin (2.5%), Dihydrocapsaicin, and NordihydrocapsaicinAROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
A top note with a Spicy, Strong distinctive odor. BLENDS WITH:
Sandalwood oil USES:
Widely used as a food condiment. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents. 
