| FEMA | N/A |
| CAS | 84625-29-6 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | green roasted, pepper, bell, |
| Flavor | green pepper, bell, roasted, |
| Material Notes | a plant genus of the family solanaceae. the hot peppers yield capsaicin, which activates vanilloid receptors. several varieties have sweet or pungent edible fruits that are used as vegetables when fresh and spices when the pods are dried. |