Capsaicin is a natural spicy condiment extracted from natural pepper by scientific method and refined by separation. Its effective components are capsaicin, protein, amino acids and sugars, and it also contains a small amount of capsanthin.
There are two kinds of capsaicin, one is oily capsaicin and the other is water-based capsaicin. Capsaicin is a viscous orange-red liquid with pure taste, stable performance and high spicy content, which can be well dispersed in oil.
Capsaicin is widely used to flavor all kinds of spicy foods or as raw materials for food factories. It can also be used as a regular seasoning in restaurants, canteens and families, and can be directly used for cooking and seasoning, and can be directly used for cooking Sichuan, Hubei, Hunan and other cuisines. Especially in stews and other foods that can taste without looking at the raw materials, the effect is particularly good.