Paprika extract

Paprika extract is a natural food colourant obtained from the dried fruit of red pepper (Capsicum annuum). The extract consists primarily of carotenoid pigments — mainly capsanthin and capsorubin — which give food an orange-red to deep-red colour. It is widely used in snack foods, processed meats, sauces, soups, and seasoning blends to provide or enhance a warm reddish hue.

JECFA evaluated paprika extract in 1979 and determined that no numerical ADI was necessary, as the compound has a long history of safe use and the pigments involved are structurally related to carotenoids found throughout the human diet. No EFSA-specific ADI data is recorded in our current database.

Paprika extract is approved globally, including in the EU (E160c), the United States, and Asia-Pacific markets. It is considered one of the most consumer-friendly natural colourants and does not require any special warning label. Because it is derived from peppers, individuals with severe capsaicin sensitivity may wish to note its presence, though the amounts used for colouring are typically very small. It is commonly seen on ingredient lists of crisps, sausages, and processed cheese.