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What are Some Creative Ways to Use Chili Extract in Cocktails?

2024-09-30

Chili Extract is a concentrated form of chili peppers that can be used in various applications. It is made by extracting capsaicin, the compound responsible for the peppers' spiciness, from peppers using solvents. The resulting extract is a potent liquid that can add heat, flavor, and color to various food and beverage products.
Chili Extract


What are some common uses of Chili Extract?

Chili Extract can be used in a variety of applications, such as sauces, marinades, and dressings. It can also be used to add heat and flavor to soups, stews, and chili. In addition, Chili Extract can be used to add a spicy kick to cocktails and other mixed drinks, such as Bloody Marys and Margaritas.

How can Chili Extract be used in Cocktails?

Chili Extract can be used in cocktails to add heat and flavor. A few drops of Chili Extract can be added to a variety of cocktails, such as Margaritas, Daiquiris, and Bloody Marys. It can also be used to create unique signature cocktails, such as spicy margaritas or chili-infused vodka cocktails.

What are the benefits of using Chili Extract in Cocktails?

Using Chili Extract in cocktails can add a spicy kick and unique flavor to drinks. It can also be a great way to introduce customers to new and exciting flavor profiles. Additionally, incorporating Chili Extract into cocktails can help increase sales and attract new customers.

Can Chili Extract be used in Mocktails?

Yes, Chili Extract can be used in mocktails to add heat and flavor. It can be added to non-alcoholic drinks, such as lemonade and green tea, to create a spicy and refreshing beverage option.

What are some safety precautions to take when using Chili Extract?

When using Chili Extract, it is important to handle it with care and follow safety precautions. It is a concentrated form of capsaicin, which can cause irritation to the skin and eyes. Always use gloves and eye protection when handling Chili Extract, and be sure to keep it away from children and pets. In summary, Chili Extract is a versatile ingredient that can add heat and flavor to cocktails and other food and beverage products. It can be used in a variety of applications and is a great way to introduce customers to new and exciting flavor profiles. Qingdao BioHoer Biotech Co., Ltd. is a leading manufacturer of natural plant extracts and other food and beverage ingredients. Our high-quality Chili Extract is available in various concentrations, and we offer customization services to meet the specific needs of our customers. Contact us at support@biohoer.com to learn more about our products and services.

References:

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Kim, Y. S., & Park, J. D. (2018). Effect of capsaicin supplementation on exercise-induced muscle damage and oxidative stress markers. Journal of Sports Medicine and Physical Fitness, 58(9), 1304-1310.

Stone, C. A., & Kasperski, K. J. (2019). A potential substitute for ground red pepper in processed meat: a review of natural and synthesized capsaicin alternatives. Journal of Food Processing and Preservation, 43(7), e14015.

He, M., Guo, Y., & Li, G. (2017). Identification of potential antioxidants and capsaicinoids from hot pepper (Capsicum annuum) waste. Journal of Food Processing and Preservation, 41(5), e13069.

Ge, X., Li, Y., Wang, Y., Hao, G., He, W., Yang, X., & Hu, Q. (2018). Effect of using Capsaicin Na on the characteristics of chicken sausage during storage. Poultry science, 97(12), 4389-4397.

Song, E. S., Han, E. S., Lim, C. S., Lee, K. M., Hwang, Y. J., & Cha, D. S. (2018). The effect of capsaicin on the quality and characteristics of low‐fat pork patties. Journal of Food Processing and Preservation, 42(12), e13873.

Yoon, J. Y., & Lee, C. H. (2017). Development of a low-salt tomato juice by the addition of capsaicin and carvacrol. Journal of Food Processing and Preservation, 41(3), e12976.

Wang, D., Chen, J., Zhang, L., Guo, Y., Qu, H., & Chen, Z. (2018). Effects of supplementing diets with a combination of capsaicin and quercetin on growth performance, blood indices, and antioxidant capacity of broiler chickens. Journal of Food Processing and Preservation, 42(10), e13801.

Ahn, D. U., Yoon, W. K., Lee, E. J., & Palanna, K. S. (2018). Effect of capsaicin and Korean red pepper powder on biochemical and quality characteristics of reduced-fat chicken patties. Journal of Food Processing and Preservation, 42(3), e13534.

Liu, Y., Gong, M., Li, Y., & Gao, X. (2020). Development of capsaicin-loaded whey protein isolate nanoparticles to improve solubility, stability, and synergistic antioxidant activity. Journal of Agricultural and Food Chemistry, 68(7), 2114-2123.

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