Capsicum oleoresin

Ko te Capsicum oleoresin (e mohiotia ana ano ko te oleoresin capsicum) he tangohanga hinu-wairewa mai i nga hua o te Capsicum annuum, te Capsicum frutescens ranei, a ko te nuinga o te whakamahi hei karaehe me te kakara reka ki nga hua kai.

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Tohu

Whakataki Hua

I te mea he tae maori me te toenga whakarewa e rite ana ki te ture, ka whakamahia nuitia te paprika oleoresin i roto i te umanga kai.

Pērā i te paprika oleoresin, ka whakamahia whānuitia te capsicum oleoreisn hei taapiri kai hei whakapai ake i te pungency, ka whakamahia ranei hei whakauru matua o te rehu pepa, ka whakamahia ranei ki te whakapiri raima mo te whakamahana.

Whakamahi Hua

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spiciness or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale.

There has long been a demand for capsaicin-spiced products like chili pepper, and hot sauces such as Tabasco sauce and Mexican salsa. It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Folklore among self-described "chiliheads" attribute this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic.

Ko ta tatou capsicum oleoresin me te taapiri ZERO kei te hoko wera ki Europe, South Korea, Malaysia, Russia, me etahi atu. Kei te waatea nga tiwhikete ISO, HACCP, HALAL me KOSHER.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Mena kei te pirangi koe ki a maatau hua, ka taea e koe te kowhiri ki te waiho i o korero ki konei, a ka tata tonu te korero ki a koe.