3.According to the type of capsicum sauce,the unqualified rates of oil capsicum,capsicum paste,flavor paste were 8.1%,9.1%,26.5% respectively. The unqualified lees capsicum and pickle capsicum were not found.
8.colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno.