The main varietals used are Paprika Queen and Paprika King. Paprika is cultivated in Southern Africa and in other specific regions throughout the world. Unlike Indian & Chinese material we do not use de-pungentised chilli. The company has the ability to trace Oleoresin batches back to the original farmers; this allows the company to monitor inputs used by the farmer for purposes of EU, FDA and JDA compliance. Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of paprika. Consistent oleoresin quality is key to our customers - we maintain a program that carefully monitors the quality of raw material that is used in our process to produce our oleoresin.

The yellow-orange to red-orange hue of paprika is created by a mixture of carotenoid pigments in the paprika pod. Beta-carotene, Capsanthin and Capsorubin are the primary pigments.



Selecting the most appropriate paprika extract will depend on your food product formulation, packaging, processing, and stability requirements. There are basic guidelines in the Applications Guide (appl guide) section.


An oil soluble ingredient with a standardised color concentration, widely used for colouring and flavouring in the food industry


A stabilised Oleoresin with improved anti-oxidative qualities and reduced degradation results. Only for specific processing conditions.