Capsicum red pigment, also known as paprika or chili oleoresin, is a natural coloring agent extracted from peppers. Its main coloring components are capsanthin and capsorubin, which belong to the carotenoid family and make up about 50% to 60% of its content. It also contains some non-coloring capsaicin. This pigment is not only vibrant and high in value but also has strong coloring power and excellent color retention, effectively extending the shelf life of imitation foods.
All mature peppers contain red pigment, but the amount varies by variety. Not every pepper is suitable for extracting this pigment. The higher the pigment content in a pepper, the more visually appealing the dried products will be. Therefore, certain high-pigment varieties, like "Chuan Jiao Deep Red" and "Chuan Jiao Bright Red," are specifically cultivated for pigment extraction. These pigment peppers are primarily used to produce red pigment, chili powder, and fermented bean paste. Many food-grade colorants, such as those used in juices, cakes, and lipsticks, are derived from capsicum red pigment.
