Capsicum / Cayenne Extract (Capsaicinoids)

Capsicum / Cayenne Extract is the oleoresin obtained by solvent extraction of the dried ripe fruit of Capsicum annuum L. and Capsicum frutescens L. (Solanaceae) — the two species FEMA recognises as the source of capsicum oleoresin (CAS 8023-77-6). India is one of the world's principal origins for this material, and Thovek supplies it both as the neat oleoresin and as a free-flowing powder in which the oleoresin is adsorbed onto a maize-derived maltodextrin or silica carrier for dry-blending into capsules, tablets and premixes. The defining specification is total capsaicinoids by HPLC — the sum of capsaicin, dihydrocapsaicin and nordihydrocapsaicin — not a single-compound assay, because the natural extract always carries the homologue series. Capsaicin itself is 8-methyl-N-vanillyl-6-nonenamide, CAS 404-86-4, C18H27NO3, MW 305.41; dihydrocapsaicin is its saturated analogue, CAS 19408-84-5, C18H29NO3. Commercial oleoresin runs roughly 0.5 to 10 per cent total capsaicinoids, and purified concentrates are made at 95 per cent and above; Thovek quotes standard 2%, 5% and 10% capsaicinoid grades for supplement and food use, with 40%, 60% and 95% concentrates available against a firm specification. Where heat rather than assay is the commercial language, ASTA pungency units convert to Scoville heat units by the published factor of 15, and pure capsaicin sits at roughly 16,000,000 SHU; both figures are quoted on the CoA so a buyer can dose to either scale. Extraction uses food-grade ethanol or ethyl acetate with vacuum solvent stripping, and residual solvents are reported to ICH Q3C limits. Colour value (ASTA) is reported separately, since a de-coloured low-colour grade is normally wanted for capsules while a colour-bearing grade suits savoury seasoning. The material is plant-derived throughout: vegan and vegetarian, with no bovine, porcine, marine, dairy or egg input and no animal-origin processing aids. It carries none of the declarable allergens — milk, egg, fish, crustacean, mollusc, soy, peanut, tree nut, sesame, mustard, lupin, celery or sulphites — and the maize maltodextrin carrier makes the powder grades gluten-free. Buyers should note this is a nightshade-family (Solanaceae) ingredient, which is not an allergen listing anywhere but is a labelling point in some markets. High-capsaicinoid grades are strongly pungent and require dust-tight handling, gloves and eye protection during weighing and blending; handling guidance is set out in the MSDS shipped with every consignment, alongside CoA with HPLC capsaicinoid data, SHU and ASTA colour values, heavy metals, pesticide residues, aflatoxin and ochratoxin A results, microbiology, allergen and GMO declarations and certificate of origin. Halal, kosher and organic certification are available on request.