Paprika

Paprika color comes from the ground fruit of red peppers (Capsicum annuum), mainly grown in warm, dry climates such as Spain, Hungary, and India. The peppers are harvested when fully ripe, dried either in the sun or using controlled heat, and then crushed.

The color pigments—mainly capsanthin and capsorubin—are extracted using food-grade solvents to create paprika oleoresin. This thick, oil-based concentrate can be standardized for pigment content and further emulsified or spray-dried. Paprika is naturally oil-soluble and heat-stable, but its bright tones can be sensitive to oxidation and light. Stabilizers like antioxidants are sometimes added to extend shelf life and protect the color during storage.