Technical Bullet Points: Botanical Name: Capsicum annuum Common Name: Capsicum, Red Pepper, Chilli Pepper Plant Part Used: Fruits Appearance: Dark red to reddish-brown viscous liquid Extraction Method: Solvent extraction Active Constituents: Capsaicinoids (Capsaicin, Dihydrocapsaicin), Carotenoids, Volatile Compounds Standardization: Available with customised Capsaicin content and colour value Solubility: Oil-soluble Applications: Food flavouring, spice blends, sauces, nutraceuticals, dietary supplements, pharmaceuticals, and colour/flavour formulations Packaging: Available in customised bulk export packaging Storage: Store in a cool, dry place away from direct sunlight in a tightly sealed container