Chilli Extract

Chilli extract is a concentrated form of the pungent compounds found in chilli peppers, primarily capsaicinoids. It is produced by extracting these compounds using solvents like ethanol or supercritical carbon dioxide, followed by purification. The resulting extract can range from a liquid to a crystalline powder, offering a potent source of heat and flavour.

Manufacturers use chilli extract to impart a controlled level of heat and a distinct chilli flavour to food products without adding the bulk of actual pepper pieces. It is commonly found in sauces, marinades, snacks, processed meats, and ready meals where a consistent spicy kick is desired.

Chilli extract is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. It is used as a flavouring agent. EFSA has evaluated flavourings, and capsaicinoids, the active compounds in chilli extract, have been subject to scientific assessment. While capsaicin is known for its sensory effects, evidence regarding significant health implications at typical dietary intake levels is mixed and subject to ongoing research.