Bell Pepper Dealers in Thrissur

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.   Specifications Description Extract of Indian red chillies, Capsicum annum L. or capsicum frutescens L. Storage Store in full, tight containers in a cool dry place, protected from sun light. Appearance Dark red viscous liquid parameters. Odour Characteristic pungent odour of Chillies. Additives Permitted additives to standardise the product. Dispersibility/solubility No preservative or antioxidants used. Spice Equivalent Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol etc. Capsaicin One kg replaces 100 kg raw chillies. 10% - UV spectrometric difference. Colour Value 15000 CU (max) – MSD – 10. Residual solvent 20 ppm (max) EOA Microbiology Free from microbial contaminants. Shelf Life 12 months under the specified storage conditions. Handling Avoid contact with skin and eyes. Warm slightly and stir well before drawing the product from the container.  

Sweet Potato, Salad Cucumber, Beans, Green Chill

Mace Capsicum, Celery Seed, Cumin, Curcumi