Paprika Extract and Oleoresin Paprika (E 160c)

Last reviewed October 19, 2026

In plain words: Paprika extract (E 160c) is a red-orange extract of paprika peppers (Capsicum annuum); its coloring compounds are the carotenoids capsanthin and capsorubin, and color-grade extracts are made to be low in capsaicin. Oleoresin paprika is the US name for the solvent extract of paprika that carries both color and flavor; as a color it is the same material family as EU paprika extract (E 160c).

What the evidence review says

Paprika extract

Paprika extract is a red-orange color made from paprika peppers. EFSA (2015) found the specified extract was not genotoxic or linked with cancer at the doses tested, set an acceptable daily intake, and found estimated intakes below it. Leftover extraction solvents are limited by specifications.

No notable concern at permitted food-color uses. EFSA (2015) found the specified extract was not genotoxic and was not carcinogenic at the doses tested, set an ADI, and found refined intakes below that ADI. The remaining process point is residual extraction solvents, which are limited by specification rather than linked to harm at compliant levels.

Oleoresin paprika

Oleoresin paprika is the US name for a paprika extract that adds color and flavor. We found no notable concern for the color itself when it meets specifications. US rules cap leftover extraction-solvent residues. Flavor-grade versions can contain capsaicin, which makes them spicy.

No notable concern for the carotenoid color itself when the extract meets the color specifications and the EFSA ADI. The distinct label point versus ground paprika is residual extraction solvent. US rules cap those residues; they are a specification control, not a finding of harm at compliant levels. Flavor-grade oleoresins can also contain capsaicin, which is pungent and irritating at culinary heat levels, unlike deodorized color extracts.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.