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Premium Sweet Paprika Powder
Great colour with a unique fruity taste, milled at 60 to 80 mesh for meat work
- Pungency
- 100-300 SHU
- Colour
- 100-220 ASTA
- Mesh
- 60-80
- Moisture
- Below 10%
Great colour with a unique fruity taste, milled at 60 to 80 mesh for meat work
Premium paprika powder with great colour and a unique fruity taste. It is the best choice in our range for the meat industry, where paprika is bought for colour first and flavour second.
Heat sits at 100 to 300 SHU, low enough that it colours a sausage or a marinade without pushing it into a spicy category. Colour runs 100 to 220 ASTA, mesh is 60 to 80 and moisture is held below 10 percent.
Key Benefits
Colour without heat
At 100 to 300 SHU this is a colourant with flavour, not a chili. The label stays where you want it.
A fine, even mesh for meat systems
60 to 80 mesh disperses evenly in an emulsion rather than showing as specks.
Low moisture
Below 10 percent, which keeps weight dosing accurate and the blend free flowing.
A colour band you can repeat
100 to 220 ASTA, matched to the band you bought last time rather than to this season’s average.
Published Figures We Quote Against
| Pungency | 100-300 SHU |
|---|---|
| Colour | 100-220 ASTA |
| Mesh | 60-80 |
| Moisture | Below 10% |
| Total ash | TBC — ask us for the current figure |
| Shelf life | TBC — ask us for the current figure |
Technical Features
- Heat
- 100 to 300 SHU
- Colour
- 100 to 220 ASTA
- Mesh
- 60 to 80
- Moisture
- Below 10 percent
- Character
- Great colour with a unique fruity taste
Customisation Options
- ASTA colour specified within 100 to 220.
- Mesh adjusted within the 60 to 80 range.
- Blended to a target colour rather than shipped as harvested.
- Carton, paper bag, woven sack or big bag packing.
Where This Product Ends Up
Sausage and cured meat
The single largest use, for colour and mild flavour.
Marinades and brines
Disperses evenly at 60 to 80 mesh.
Snack seasoning
Where a red colour is wanted without heat.
Soups, stews and rice dishes
Paprika is principally used to season and colour rice, stews, soups and sausages.
Who It Is For
- Meat and sausage processors.
- Snack seasoning blenders who need colour without a heat claim.
- Ready-meal manufacturers colouring rice and stew bases.
Problems It Solves
Colour drifts and the product looks different on the shelf
Lots are matched to an agreed point in the 100 to 220 ASTA band.
Chili powder adds heat you did not want
At 100 to 300 SHU this adds colour, not heat.
Coarse paprika shows as specks in an emulsion
60 to 80 mesh is milled for exactly this.
From the Field to Your Container
Grown for colour rather than heat
Paprika is picked on colour development rather than on heat, so the timing of the pick matters more than it does for a hot chili.
Dried with colour protection in mind
Paprika loses ASTA faster than a hot chili does. Drying and storage are handled to protect the colour that the lot is being sold on.
Formed to the grade you ordered
Pods are shipped whole, crushed with or without seed, milled at 60 to 80 mesh, or pressed into 4 to 5 mm pellet for extraction.
Colour verified against your target point
The lot is checked against the point in the ASTA band you bought against last time, not against the average of the harvest.
Quality Control and Certification
- Paprika lots are checked against the agreed point in the ASTA band rather than against the band itself, which is what makes colour repeat between shipments.
- Moisture is verified against the published limit of below 10% before packing.
- Colour is confirmed inside the quoted 100-220 ASTA band against your agreed target point.
- Produced under a HACCP system certificate issued by the China Quality Certification Centre and covered by the KOF-K kosher certificate.
- Paprika has shipped from this plant without a food quality or safety incident since 1999, mainly to Japan, South Korea and the United States.
Use Guide
- Add late in a cooked process; paprika colour degrades with prolonged heat.
- Keep away from light in storage, which is the main cause of colour loss.
- Dose against the ASTA figure, not against weight alone.
- Confirm the mesh suits your emulsion before committing to a full lot.
How This Compares With the Rest of the Range
| Alternative | What changes |
|---|---|
| Premium Chili Powder | The same 100 to 220 ASTA colour band but with real heat, from 1,500 up to 60,000 SHU. |
| Premium Sweet Paprika Crushed | The crushed version, for products where visible flecks are part of the identity. |
| Paprika Pellet | Pressed feedstock up to 260 ASTA for extraction rather than for direct use. |
Other Items Buyers of Premium Sweet Paprika Powder Look At
Questions About Premium Sweet Paprika Powder
How is paprika different from chili powder?
Heat. Our paprika sits at 100 to 300 SHU and our chili powder starts at 1,500 SHU and goes to 60,000. Both share the same 100 to 220 ASTA colour band.
What does ASTA actually measure?
It is the standard extractable colour measurement. 100 ASTA is a pale red, 220 ASTA is a deep one. Our buying guide explains how to read it.
What mesh is standard?
60 to 80, which is what the meat industry normally asks for.
Can you match our current colour?
Yes, within 100 to 220 ASTA. Send the certificate of analysis you receive today.
What is the moisture limit?
Below 10 percent.
Quote Premium Sweet Paprika Powder to Your Specification
Tell us the ASTA colour, the SHU heat and the packing you need. We will come back with a price, a lead time and a sample.