25. Capsicum

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch25

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Capsicum, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch25

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • capsicum, or chili, sometimes referred to - as cayenne pepper or red pepper, hot taste or pungency;
  • chili, gift from the New World - as tobacco, cassava, sapota, rubber and cashew nuts;
  • chili, an annual plant, height of 0.5–1.4 m - with a branched stem;
  • active constituents - in different parts of dried chili;
  • dried capsicum, the raw material for extraction;
  • Teja, in particular and Namdhari to a lesser extent - oleoresin with high capsaicin content;
  • chili oleoresin, color and pungency levels - selected varieties in India;
  • capsaicin, from mildly hot paprika in India - production of oleoresin paprika;
  • capsaicin oleoresin - an important natural flavor;
  • analytical methods, and capsaicin estimation - high-performance liquid chromatography (HPLC) in ASTA or AOAC


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Oleoresin

  • Analytical Methods

  • Uses

  • Identification Numbers

  • References