^^ Chili Pepper Oil ^^ Factory are GMP Certificated ^^ Equipment are State of the Art ^^ Product are Specializ Chili Pepper Oil  

All Extracts are not created equal. '3W' Extracts are Unique because:

1, We have the passion on natural extracts;

2, Our virture and honest manner guarantee the qualtiy;

3, '3W' experienced professinal team dedicated to reseaching and developing the customer trends extracts.

RAW METERIAL

SUBJIECT	Chili pepper
Latin Name	Capsicum annuum Linn
Pinyin	La jiao

EXTRACTS

SUBJIECT	Chili pepper Extract
Used Part	Fruit
Active Ingredients	capsaicin
Main Specification	98%, 99%
Appearance	White crystal powder
Function	warming spleen and stomach for dispelling cold
Package	25kgs/drum
Storage	Keep away from moisture and strong light/heat
Shelflife	2 years

The most common species of chili peppers are: Capsicum annuum - bell peppers, paprika, and jalapeñosCapsicum frutescens - cayenne and tabasco peppersCapsicum chinense - habaneros and Scotch bonnets (the hottest)Capsicum pubescens - which includes the South American rocoto peppersCapsicum baccatum - which includes the chiltepin

Chili peppers are the fruits of the genus Capsicum. There are several chili pepper varieties and they havebeen domesticated for years. Chili peppers are used to season foods in many cultures and they havebecome a staple in the diets of Italians, Spaniards, Hungarians, Indians, Chinese, Indonesians, andAfricans.

The chemicals that cause the sensation of heat when you eat a pepper are called capsaicinoids. Capsaicinbeing the main capsaicinoid found in chili peppers. This chemical is so hot that just one drop mixed with10,000 drops of water will cause the tongue to blister.

When you eat a pepper the capsaicin irritates the lining of your mouth causing that familiar burningsensation. Your brain responds to this stimulus by producing endorphins, your body’s own natural painreliever. The production of endorphins in response to eating chili peppers may explain why they can beaddicting.

Chili Pepper Oil Extract