# Capsicum (capsicum Spp.)

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**Safety rating:** SAFE
**CAS number:** 977007-72-9
**Category:** colorant
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Capsicum is a natural colorant derived from red pepper plants (Capsicum species) that provides red to orange hues in food products. It functions as both a color additive and flavor enhancer, approved as GRAS (Generally Recognized as Safe) by the FDA with no reported adverse events or recalls.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | approved |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Capsicum?

Capsicum refers to color extracts and preparations derived from red pepper plants of the Capsicum genus, particularly Capsicum annuum. The additive contains naturally occurring pigments called carotenoids, primarily capsanthin and capsorubin, which are responsible for the characteristic red and orange coloration. Unlike synthetic colorants, capsicum is a plant-derived ingredient that has been used in traditional cuisine for centuries. The CAS number 977007-72-9 identifies this specific food-grade preparation suitable for commercial food applications.

## Common Uses

Capsicum is used across multiple food categories to achieve natural red and orange coloration. Common applications include:

- Processed meat products (sausages, cured meats, pepperoni)
- Cheese and dairy products
- Seasonings and spice blends
- Sauces and condiments
- Snack foods and processed cheese products
- Beverages
- Bakery products

Beyond its coloring function, capsicum also contributes mild peppery and warm flavor notes, justifying its dual classification as a flavoring agent and color adjunct. This makes it particularly valuable for manufacturers seeking to reduce synthetic additive loads while maintaining visual appeal and authentic taste profiles.

## Safety Assessment

Capsicum demonstrates an excellent safety profile based on available data. The FDA has designated it as GRAS (Generally Recognized as Safe), meaning it is considered safe for use in food based on extensive historical use and scientific evidence. The additive shows no reported adverse events in FDA databases and has generated zero recalls, indicating successful safety monitoring across commercial food applications.

The safety of capsicum is supported by its natural origin and long history of consumption in foods worldwide. Carotenoids in capsicum, such as capsanthin, are fat-soluble compounds that the body can metabolize similarly to other dietary carotenoids. The European Food Safety Authority (EFSA) has also evaluated capsicum-based colorants favorably, establishing acceptable daily intake levels.

Individuals with specific allergies to peppers should be aware that capsicum products are derived from Capsicum species and may trigger reactions in sensitive individuals, though true IgE-mediated allergies to capsicum pigments alone are rare. The additive is generally well-tolerated across diverse populations.

## Regulatory Status

Capsicum holds GRAS status in the United States, allowing its use in food without pre-market FDA approval. This regulatory designation indicates that qualified experts have concluded the additive is safe under intended conditions of use. The substance is listed in the FDA's Color Additives Status List as an approved colorant.

International regulatory acceptance is also strong. Capsicum colorants are approved in the European Union, Canada, Australia, and most other major markets. The consistency of approval across regulatory jurisdictions reflects widespread scientific consensus regarding its safety profile.

Manufacturers using capsicum must comply with specific regulations regarding labeling and concentration limits, though these restrictions are minimal compared to synthetic alternatives. The additive must be identified on ingredient labels as "capsicum" or "capsicum color," ensuring transparency for consumers.

## Key Studies

Research supporting capsicum safety includes toxicological studies on carotenoid compounds and long-term consumption data. Studies have demonstrated that carotenoids from capsicum are bioavailable and metabolized through normal physiological pathways without accumulation in tissues at food-use levels.

Historical consumption data provides additional safety support, as capsicum-containing peppers have been dietary staples in numerous cultures for hundreds of years without documented safety concerns related to the pigments themselves. Modern analytical studies confirm the identity and purity of commercial capsicum preparations used as food additives.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Capsicum (capsicum Spp.) — Safety, regulation, and evidence." https://additivefacts.com/additives/capsicum-capsicum-spp. Accessed 2026-05-19.