Red Sichuan Pepper Oleoresin Red M 130

Extracted from premium ripe red Zanthoxylum bungeanum, key active components: hydroxy-α-sanshool, natural pepper volatile aromatics and red pigment. Model Red M 130 features standardized numbness strength and stable natural red color, intense authentic stir-fried pepper fragrance, no artificial pigment or synthetic spice additives. Reddish orange oily liquid. All batches pass heavy metal, pesticide residue and microbial safety testing. Seal tightly and store cool, dark to prevent aroma volatilization and oxidation discoloration. Full COA, sensory index and numbness value test reports provided per batch.

High-quality red Sichuan peppercorns supercritical CO₂ integrated extraction, precision filtration, de-bitter refining and standardized concentration modulation to reach M130 numbness index. Retains natural red pigment and full cooked pepper aroma, removes bitter impurities; stable color & numbing performance under high-temperature processing.

Fixed M130 numb strength for easy formula dosage control, rich natural red tone without extra colorants, outstanding heat resistance, no flavor loss during frying, boiling and retort sterilization. Low addition rate greatly reduces production cost, ideal oily spice base for all savory food processing.

Food-grade iron drum lined with food plastic bag packaging, warehouse humidity ≤60%, avoid direct sunlight and high temperature. Tighten lid right after sampling to prevent oxidation and fragrance escape. Wear protective gloves during blending, store separately from strong odor raw materials.

Stable continuous supply, multiple numbness grades available besides M130, customizable aroma intensity. Support trial samples and large bulk wholesale with complete food safety qualification documents.

Related raw material link: Usnic acid

Global food spice flavor compliance standard: FDA Official Portal