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Product Name : Organic chilli extract powder
Specification : 5:1,10:1 ,1% 98% capsaicin
Appearance : Light red powder
Part : Fruit
Test Method : TLC, HPLC
The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli [ˈt͡ʃiːli]) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.In Australia, Britain, India,Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, it is usually known simply as chilli.The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
Chili peppers originated in Mexico.After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.
Worldwide, some 3.8 million hectares (about 9.4 million acres) of land produce 33 million tons of chili peppers (2010 data). India is the world's biggest producer, consumer and exporter of chili peppers.Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India.Andhra Pradesh as a whole contributes 75% of India's chili exports.
Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolitesby chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.
The quality of the starting material is an essential prerequisite,since it may affect all the subsequent phases. Hence GMPs are applied already from these early steps to guarantee the characteristics of the final product. At this stage,there are a number of measures we employ:
√ supplier inspection and qualification
√ area selection
√ control of:
– harvesting period and harvesting method
– drying conditions
√ botanical identification of the plant and part of the plant
√ quarantine of the biomass under monitored conditions
√ microbiological analysis
√ chemical analysis
√ control of contaminants, including:
– heavy metals
Only after all of these controls will the raw material be released for further processing or rejected due to non conformance with our strict requirements.
Helpful for digestion,and appetite
Promote blood circulation
Skin care .
Loss weight,relieve pain
It is a very good condiment
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