Henan Nanyang Zhang Zhongjing Big Kitchen Co, Ltd, a professional supplier of natural medicines and flavoring spices, is one of the subsidiaries of China's famous Wanxi Pharmaceutical Group.

Yunnan Jinyu Natural Spice Co. Over the years, it has been cooperating with the scientific research institutions of domestic famous universities, devoting itself to the research on the development and application of chili series products, and pioneering the advanced technology of two extractions with three solvents, so that the products can achieve the purpose of high-quality and pure natural.

A lot of barbecue food and barbecue sauce put chili essence, there are some marinated food also because of the addition of chili essence and spicy amazing. It turns out that the use of chili essence to make food seasoning, is not something false, but a common practice at home and abroad. Whether it is spicy duck neck or, kebabs or, add rice sauce or, red oil pot or ...... There are traces of chili essence in many products. As long as it has it, how spicy you want it can be. As a result, the current spiciness of many spicy foods has been unprecedented.

The developer of a Korean barbecue seasoning sauce wrote: "Chili essence with chili peppers as raw materials, widely used in a variety of condiments and food, its main components are capsaicin, protein, amino acids and sugars, the form of viscous dark brown liquid. Capsaicin content is about 1.3%, protein and amino acid content of 40%, total sugar 23-25%, attractive color, pure taste." Check the professional articles found that the so-called "chili essence" scientific name is called "chili oil resin", is extracted from chili peppers, concentrated and a product with a strong spicy flavor. In addition to containing the spicy ingredients of chili peppers, it also contains chili alcohol, protein, pectin, polysaccharides, chili red pigment and more than a hundred kinds of complex chemical substances. Capsaicin is just a general and vague commercial name, all products containing capsaicin-like extracts are called capsaicin, and the content can vary greatly. Since 1997, when a company in Guizhou first put a chili extract product on the market, sales have grown exponentially each year. Because of this chili extract concentrate is currently very low rate of domestic production, so the import of some chili extract from India to the Indian people to create a good benefit.

So, the so-called capsaicinoids, and what is it? Chemical analysis found that the spicy ingredients in chili peppers are mainly capsaicinoids, including at least eight kinds of compounds, of which capsaicin and dihydrocapsaicin account for about 95%. The most physiologically active is capsaicin, which is used in medicine as an anti-inflammatory and analgesic, and some studies have found that they have a certain immunosuppressive effect and can reduce the effect of certain inflammatory factors, which are currently used in the treatment of arthritis and neurological disorders. In the national defense can be used to make jet defense equipment, because direct contact with capsaicinoids will lead to respiratory tract and eye mucous membrane damage, and can even kill the respiratory epidermal cells directly. Capsaicinoids have also been found to have in vitro antioxidant effects, delaying copper ion-induced oxidation of blood LDL.

Due to the inconvenience of using chili peppers directly in food production and the limitations of their spiciness, the emergence of capsaicinoids has delighted many producers. In view of the consumer's penchant for spicy flavor, the "not the most spicy, only more spicy" pursuit, with chili pepper essence to increase the method of spicy to many products to bring sales.

In other words, chili extract is not an illegal additive, but an extract of natural food ingredients. However, even if it is a natural substance, it is just as likely to be contaminated during processing and use. For example, the organic solvents used in the extraction and mixing can cause residues, which is why the criteria for residues of hazardous substances are stated in the capsaicin product.

At the same time, even if the natural ingredients of chili peppers, excessive use can be harmful to health. Because chili extract is a concentrated product of spicy substances in chili peppers, it can create a high degree of spiciness that natural chili peppers can not reach, so it is more damage to the mucous membranes. Thrill-seekers should not be careless. Never try foods containing capsaicin when the skin, eyes, mouth, respiratory and digestive tracts are damaged, inflamed or have ulcers. After touching it with your hands, do not touch or rub your eyes for some time to avoid unnecessary pain