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Pepper mash
Our core line: processed peppers for food, sauce, and flavor manufacturers.
Habanero pepper mash · Capsicum frutescens mash · Red jalapeño mash · Green jalapeño mash
View portfolioFrom field
to formula.
We produce traceable pepper mash and transform plant-based raw materials into reliable ingredients for food, flavor, and cosmetic applications.
Explore ingredientsOur story
A family business evolving with every generation.
Tecnoají grew from a family tradition rooted in agriculture and ingredient transformation. For 50 years, three generations have brought together agricultural knowledge, industrial experience, and a commitment to responsible innovation.
Traceable origin
Quality begins before harvest.
We work from understanding the raw material through its application, connecting agriculture and technology in one process.
Our portfolio
One raw material.
New possibilities.
Product portfolio
Pepper mash
Product portfolio
Botanical extracts
Product portfolio
Natural exfoliants
How we work
From cropto mash,with precision.
From the by-products of this process, we develop extracts and exfoliants that extend the use of each raw material and introduce a circular approach across the company.
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Cultivation
We manage the origin, variety, and growing conditions of each raw material.
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Selection
We choose peppers by ripeness, quality, and customer specification.
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Milling and preservation
We process the fruit into a uniform, stable mash.
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Drying and extraction
We use process by-products to obtain natural exfoliants and botanical extracts.
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Quality control and packing
We ensure product quality and prepare it for industrial use.
Frequently asked questions
Technical guidance for confident formulation.
01How should I incorporate Habanero Pepper — CO₂ Extract into a cosmetic emulsion if it is oil-soluble?
As a pure lipophilic extract, it should be fully premixed into the oil phase before emulsification, ideally below 60 °C to preserve the carotenoids. Fully aqueous systems require a natural nonionic solubilizer, such as Polyglyceryl-4 Caprate or Caprylyl/Capryl Glucoside, at an approximate ratio of 5:1 and up to 10:1 relative to the extract to prevent cloudiness or separation.
02Will the extract alter the final scent of a cosmetic product such as a lip plumper?
Supercritical CO₂ extraction retains only very subtle volatile fruity notes from the habanero pepper. At the low cosmetic application rate of 0.05%–0.2% for lip plumpers, the residual aroma is practically imperceptible and can be easily masked with standard industry flavors such as mint or vanilla.
03How do you ensure consistent heat in every batch of Habanero Pepper Mash?
Pepper crops naturally vary with climatic conditions. We perform high-performance liquid chromatography (HPLC) analysis on every processed batch and, when necessary, carry out controlled standardized blending at the plant to keep the delivered mash within the committed technical range of 100,000–350,000 SHU.
04Does the mash contain added chemical preservatives?
No. Our mash is preserved through physical methods and natural hurdles: strict pH control using natural organic acids and a minimal percentage of sea salt as a microbiological stabilizer. We do not add parabens, sodium benzoate, or potassium sorbate.
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