Synthetic food colorants are facing an uncertain future on the point of safety in use. This situation has prompted increased interest in the development of alternate food colorants . The application of Capsicum annum (Paprika ) and its oleoresin as a color additive frequently overlaps its use as a spice . The colouring matter of chilli is a mixture of carotenoids and the principle pigment being Capsanthin. In separation of color components of chilli, the powder was extracted with different solvents to obtain chilli extract and color value was determined and found to be 8613 Nesslar Unit. The...