Capsicum Oleoresin is obtained by solvent extraction of dried capsicum peppers. This yields a concentrated oil containing capsanthin/capsorubin (red carotenoid pigments), capsaicin (pungency compounds) and fatty oils.
Standardised by colour value (CU) and/or Scoville heat units (SHU). Used to add both red-orange colour and heat to sauces, seasonings, processed meats and snack foods.