- Varietychili pepperStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification70 meshProduct TypeSingle Herbs & Spices
- IngredientsspiceContentred pepper powder
- Instruction for UseSeasoningDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 MonthsModel NumberPaprika Powder
- TypePaprikaAllergen DeclarationNone
- GMO StatusGMO-FreeTested for Heavy MetalsYes - Compliant
- Tested for Pesticide ResiduesYes - Below MRLProduct NameSweet Paprika Powder
- Color Value80-220 ASTA (Customizable)Mesh Size60-70 Mesh(Customizable)
- Moisture≤8 %Total Plate Count<1 000 000 cfu/g
- Coliforms< 100 cfu/gE.Coli<10 cfu/g
- SalmonellaND/25gTotal Aflatoxins (B1 B2 G1 G2)10 ppb
- Ochratoxin A15 ppb
Set a defined color-and-grind brief for sweet paprika red pepper powder. Agree the selected ASTA target within the described customizable scope, together with powder preparation and the documents required for the actual order.
Identify the Sweet Paprika Ingredient
Sweet paprika powder is the stated product name, with red pepper powder described as its content. Dried, raw and AD processing identify the preparation at a broad level. Use those supported ingredient facts when framing the seasoning requirement.
Choose Within the Customizable Color Scope
The described paprika color range is customizable across 80–220 ASTA. Agree one target, tolerance and applicable test scope for the order rather than treat the full range as one batch value. The color requirement should address the actual seasoning formula being discussed.
- Sweet paprika powder identifies the red pepper ingredient.
- Dried, raw and AD are the stated preparation labels.
- Customizable 80–220 ASTA color requires a selected target.
- Paprika powder moisture is specified as ≤8%.
- Final mesh needs agreement for the intended seasoning formula.
Confirm the Final Powder Grind
Ask for the mesh that applies to the chosen paprika preparation before completing selection. A defined grind and color target should be assessed together against the seasoning brief. The powder identity does not select a particular particle size for every order.
Use the Stated Storage Conditions
The paprika storage specification is temperature ≤25°C and humidity ≤60%, with a shelf life of 24 months. Keep those conditions in the ingredient plan and request applicable guidance if the planned storage arrangement differs.
Complete the Ingredient Documentation Brief
Where composition, allergen or contaminant requirements affect the paprika choice, request applicable ingredient and batch documents. The useful next step is an agreed color-and-grind specification with the evidence required by the seasoning order. Custom color selection should remain separate from any unverified composition or compliance promise.





