Cucurbitaxanthin A (= (3S,5R,6R,3′R)‐3,6‐epoxy‐5,6‐dihydro‐β,β‐ carotene‐5,3′‐diol; 5), cucurbitaxanthin B (= (3S,5R,6R,3′S,5′R,6′S)‐3,6,5′, 6′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,β‐carotene‐5,3′‐diol; 6), the epimeric cucurbitachromes 1 and 2 (= (3S,5R,6R,3′S,5′R,8′S)‐ and (3S,5R,6R,3′S,5′R,8′R)‐3,6,5′, 8′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,β‐carotene‐5,3′‐diol, resp.; 9/10), cycloviolaxanthin (= (3S,5R,6R,3′S,5′R,6′R)‐3,6,3′, 6′‐diepoxy‐5,6,5′,6′‐tetrahydro‐β,κs‐carotene‐5,5′‐diol; 8), and capsanthin 3,6‐epoxide (= (3S,5R,6R,3′S,5′R)‐3,6‐epoxy‐5,6‐dihydro −5,3′‐dihydroxy‐β,κ‐caroten‐6′‐one; 7) were isolated from red spice paprika (Capsicum annuum var. longum) and characterized by their 1H‐ and 13C‐NMR, mass, and CD spectra.