Abstract
Abstract Capsicum chinense fruits have a unique aroma, flavor, and pungency but are seasonal and localized. These fruits lose original aroma and flavor during the traditional preservation process. In the present report, a technology was developed for a stable product from these fruits for yearlong availability with the real taste in versatile foods, globally. Liquid-solid extraction technique based on purse-and-trap method was used with minimal instrumentation to produce a value-added product of otherwise perishable crop. All potential nutritional ingredients, each > 85% compared to freshly harvested crop, were trapped in the edible herbal carrier. The process has the advantage to avoid decomposition/artifacts during processing. The quality and stability of the product were supported by chromatographic and spectral fingerprints. The product is cost effective, comparatively easy in transportation and only a few drops based on choice are enough to enrich the food at ‘ready to eat temperature’.
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