Botanical Name
: Capsicum annum
Family Name
: Solanaceae
Name in some International Languages
:
Spanish - Pimento
Arabic - Filfil Ahmar
Chinese - Hesiung Yali Chiao
Flavour Characteristics
:
lightly Bitter Pungent, Flavoursome
Usage Profile
:
Foods, and some Medicines
Commercial part
:
Green as well as ripe & dried pod(fruit)
Harvesting Season
:
January to August, September to December
Sami's Product
:
Capsicum Oleoresin and Paprika Oleoresin

 

 
   
 
Sami's Product
Capsicum Oleoresin
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method.  It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin.  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.
 
   
 
Specifications
Capsicum Oleoresin
Description : Extract of Indian red chillies, Capsicum annum L. or Capsicum frutescens L.
Storage : Store in full, tight containers in a cool dry place, protected from sun light.
Packing : 220,200,50,25,20,10 kg HDP drums; 200,20,10,5 kg, steel drums and 5 kg aluminum containers.
Specifications
 
Specifications
Appearance : Dark red viscous liquid Parameters.
Odour : Characteristic pungent odour of Chillies.
Additives : Permitted additives to standardise the product.
Dispersibility/solubility : No preservative or antioxidants used.
Spice Equivalent : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol etc.
Capsaicin : One kg replaces 100 kg raw chillies. 10% - UV spectrometric difference
Colour Value : 15000 CU (max) – MSD –10
Residual solvent : 20 ppm (max) EOA
Microbiology : Free from microbial contaminants.
Shelf life : 12 months under the specified storage conditions.
Labelling : The label displays product name, lot number, net weight, gross weight, and other information/marks specified by the customer.
Handling : Avoid contact with skin and eyes. Warm slightly and stir well before drawing the product from the container.
Caution : Use only additives/diluents compatible with this product; use of non-compatible diluents/additives can lead to sedimentation. Add the proposed diluent/additive to a sample of the product in the same proportion and confirm absence of sedimentation prior to mixing.
 
   
 
Sami's Product
Paprika Oleoresin
Paprika oleoresin is derived from the dried ripe fruits of Capsicum annum Linn, and is devoid of any pungent principles. It chiefly contains pigments namely capsanthin and carotenes. The pigments are responsible for the red colour. It is used as a colouring agent in food products and as an antioxidant.
 
   
 
Specifications
Paprika Oleoresin
Description : Oleoresin Paprika is the pungency-free colour concentrate of the dried fruit of Indian red chillies.
Specifications : Appearance : Dark red viscous liquid
Odour:  : Characteristic mild aroma of red chillies
Shelf life and Storage : 10 ppm 12 months under the specified storage conditions.  Store preferably in full, tight containers in a cool, dry, place protected from light.
Packing : 220,200,50,25,20,10kg HDP drums; 200,20,10, 5kg steel drums and 5 kg aluminium containers
Additives : Permitted additives to standardise the product. No preservatives or antioxidants added.
Handling : Avoid contact with skin and eyes. Stir well before drawing the product from the container.
Dispersibility/ solubility : Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oil, lecithin, benzyl acohol etc. Soluble in edible oils.
Spice Equivalent : One Kg replaces 70 kg of Paprika Powder.
Labelling : The label displays product name, lot number, net weight, gross weight and other information/marks specified by the customer.
 
Technical Specifications
Colour value : 100000 CU-MSD-10- SIC/Q.M/202
Residual solvent : 10 ppm-EOA
Microbiology : Free from Microbial contaminants.
   
 

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