The spiciness of oleoresin Capsicum, which contains capsaicin, can vary widely depending on the concentration of capsaicin in the specific formulation. Capsaicin is the compound responsible for the heat and pungency in chili peppers, and it is the primary component that determines the spiciness of oleoresin Capsicum.





Ground Spice
Sweet Paprika
Why We Love It: When you need a tried-and-true pantry staple to complement just about any dish, grab our Black Rose Hot Sauce. As one of our oldest and most popular hot sauces, this classic features medium heat and an award-winning combination of red jalapenos, cayenne peppers, and habaneros, along with a healthy dose of garlic. If you can only have one hot sauce for the rest of your life, make it this one—we promise you won’t regret it.
HOW TO CHOOSE THE BEST HOT SAUCES
Q: Can I control the spiciness of crushed red pepper? A: The heat of crushed red pepper can vary, but you can control its spiciness by using more or less in your dishes.
The flavor and heat level of paprika can vary depending on the type of pepper used. Sweet paprika is made from sweet red peppers, such as bell peppers, and has a mild, sweet flavor with little to no heat. On the other hand, hot paprika is made from hotter varieties of red peppers, such as cayenne or chili peppers, and has a spicier, more intense flavor.
Hot sauce shines when used as a table condiment or added to recipes that call for a spicy kick. It's great with eggs, tacos, and soups, and also as a marinade for grilling.
Paprika can be made from several different varietals of the chile pepper family Capsicum annuum, though the different peppers all tend to be of the relatively long, tapered kind with thinner flesh. Fat, thick-fleshed sweet peppers, like a standard Bell pepper that you’ll find in your average grocery store, often don’t dry well enough to make a ground product and are prone to mold. They are valued for their bright red color as much as--or even more than--their flavor. The American Spice Trade Association, or ASTA, came up with a scale to measure paprika's color. The ASTA score goes from 50-180; 85 is a standard-grade color value. As the numbers go up, the color of the paprika is more saturated and vibrant.




Regulatory Approval: In many countries, capsicum oleoresin is regulated as a food additive and flavoring agent. It must meet specific safety and quality standards set by regulatory authorities before it can be used in food products intended for human consumption. These regulations are in place to ensure the safety of food additives, including capsicum oleoresin.