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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Extraction
Capsicum Extract Powder (2% Capsaicin, HPLC) is derived from the fruit of Capsicum annuum, commonly known as bell peppers or chili peppers. The extract is obtained through a specialized process that involves drying the fruit and then extracting the capsaicin, which is the active compound responsible for the heat in peppers. This extract is standardized to contain 2% capsaicin content, as determined by High-Performance Liquid Chromatography (HPLC) testing. The powder is widely used in various applications, including in dietary supplements, food products, and cosmetic formulations, offering a potent and standardized dose of capsaicin for flavor, color, or other intended uses.
| Main Producing Countries |
China, India, Mexico, Spain and Turkey
|
|---|
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 3.84g | 4.62% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 51.28mg | 2.13% | |
| Total Carbohydrate 77.30g | 25.67% | |
| Dietary Fiber 26.92g | 96.10% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12.69g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 89.74mg | 6.85% | |
| Iron 5.51mg | 27.78% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light orange yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10% w/w | USP<731> |
| Assay | 1-14% | HPLC |
| Solvent Used | Water & Ethanol | USP |
| Solvent residue | NMT 50mg/kg | USP<467> |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Arsenic | NMT 3 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<61> |
| E. coli | NMT 3 cfu/g | USP<62> |
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