PAPRIKA - is a red-orange coloring oily material extracted from the common sweet red pepper, Capsicum annum L. The plant is grown mostly in temperate climates. Preparation: Paprika for color application is available primarily as an oleoresin. The oleoresin is made by percolating a volatile solvent (such as hexane) through dried paprika (whole, cut, or powder) -- the solvent being removed by vacuum distillation. The oleoresin is a viscous, highly colored substance containing xanthophylis, capsanthin, and capsorubin (the red component) and beta-carotene (the yellow component). The red pigments can be as high as 40-50% of the oleoresin. The oleoresin is standardized with vegetable oil to a color strength referred to as 40,000 and 80,000 CU, although higher units are also available. Some suppliers use an ASTA value (a measure of flavor extinction) and 1000 ASTA generally equates to 40,000 CU. The extract can be obtained kosher and halal certified.