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Not AvailableHigh yielding varieties developed by plant brecders has resulted ill green revolution, caused self sufficiency in food production. As the world market develops more towards healthy eating and natural products, the quality of the raw material from agriculture becoms more critical The indiscriminate use of synthetic colours for the food colouring has several harmful effects. This necessitated our focus towards natural colours for food colouring, in general and development of high colour chilli varieties for extraction of paprika oleoresin, in particular. Capsicum breeding for quality has evolved through pure line selection of local varieties to hybrid development. This review highlights achievements in breeding for high extractable colour and low pungency and breeding strategies. The scope of the discussion addresses colour and pungency principles, genetic resources, diversity, species compatibility, variety and hybrid development and biotechnological approaches.Not Availabl