Capsaicin Oleoresin is produced by solvent extraction of hot Capsicum varieties (C. Frutescens, C. Chinense).
This yields a concentrated oleoresin with very high capsaicin/dihydrocapsaicin content (typically 2-20%). Unlike capsicum oleoresin (colour-focused), capsaicin oleoresin is optimised for pungency. Standardised by Scoville Heat Units (SHU) for consistent heat delivery in food, pharmaceutical (topical analgesic creams) and defence (pepper spray) applications.