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Chili Extract (Capsicum annuum) – Dihydrocapsaicin 20–40%
Capsicum annuum / C. frutescens
- Marker compound
- Dihydrocapsaicin
- Standardisation
- 20–40% (HPLC)
- Assay method
- HPLC
- Plant part
- Fruit
- Origin
- India, China, Mexico
Chili Extract (Capsicum annuum) – Dihydrocapsaicin 20–40%
Chili extract is produced from the fruit of Capsicum annuum (Solanaceae family) and supplied as a standardized extract powder, standardized to Dihydrocapsaicin. Available grades: 20%, 40%. Typical sourcing: India, China, Mexico. For B2B formulation in nutraceuticals & supplements.
20%40%
Specifications
| Botanical name | Capsicum annuum / C. frutescens |
| Common names | Chili, Cayenne |
| Plant family / part | Solanaceae / Fruit |
| Marker compound | Dihydrocapsaicin |
| Phytochemical class | Alkaloids › Capsaicinoids (vanilloids) |
| Available grades | 20%, 40% |
| Assay method | HPLC |
| Pharmacopoeia & standards | USP, Ph. Eur. (EP), EMA herbal monograph |
| Form | Standardized Extract |
| Origin | India, China, Mexico |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 Kg |
| Shelf life & storage | Typically 24 months in sealed original packaging; store cool, dry and away from light |
Formulation focus
- Weight Management
- Healthy Inflammation Response
Industries
Nutraceuticals & Supplements
Traditional systems: European herbal tradition
Documentation
The Technical Data Sheet and Safety Data Sheet (GHS format) can be downloaded from this page; the batch Certificate of Analysis is supplied on request. Confirm the assay method (HPLC, UV or gravimetric) on the CoA, as results differ between methods.
For B2B formulation and research use. Statements have not been evaluated by the FDA or other regulators; this ingredient is not intended to diagnose, treat, cure or prevent any disease.
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