Paprika Extract
The short version
Natural red-orange pigments from sweet paprika peppers — the primary natural alternative to red and orange synthetic dyes.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
JECFA (2014) set an ADI of 0–1.5 mg/kg body weight, expressed as total carotenoids. EFSA (2015) set an ADI of 24 mg/kg body weight per day for paprika extract (1.7 mg/kg body weight per day as carotenoids). JECFA's intake estimates and EFSA's refined exposure estimates were below these ADIs. Generally regarded as safe. The capsaicinoid content (the chili 'heat' compounds) is typically removed for use as colorant. Rare allergic reactions reported in highly sensitive individuals.
Sources
- WHO JECFA database — Paprika extract (evaluation 2014, 79th meeting, TRS 990) — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2014. JECFA ADI 0-1.5 mg/kg bw as total carotenoids
- EFSA — Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive (EFSA Journal 2015;13(12):4320) — European Food Safety Authority (EFSA ANS Panel), 2015. EFSA ADI 24 mg/kg bw/day
- 21 CFR 73.345 — Paprika oleoresin (color additive exempt from certification; CFR 2025 edition) — U.S. FDA / Code of Federal Regulations (govinfo.gov, 2025 edition), 2025. US use in foods generally at GMP
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.