PAPRIKA E160c is obtained from sweet red peppers (Capsicum annuum) using a solvent extraction process to prepare an oleoresin. Paprika is well recognised as a spice and it is a popular ingredient of many recipe dishes.

The extract contains principally two carotenoid pigments, capsanthin and capsorubin. Both pigments are oil soluble and provide a rich orange/red hue depending upon the concentration used. When used for colouring purposes, paprika extracts invariably contribute a spicy flavour and they are generally more suited to either savoury or lightly coloured products. Although sensitive to oxidation these pigments are stable to heat and are unaffected by changes of pH.