- Varietychili pepperStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification70 meshProduct TypeSingle Herbs & Spices
- IngredientsspiceContentred pepper powder
- Instruction for UseSpice industryDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 MonthsModel NumberPaprika Powder
- TypePaprikaProduct 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
State the color requirement clearly when enquiring about sweet paprika red pepper powder for spice use. This preparation is described as dried, raw and AD-processed; confirm its applicable ASTA scope and final mesh before agreeing an order specification.
Confirm the Available Color Scope
A paprika formulation should identify the required ASTA target, tolerance and applicable test scope. Ask for confirmation of the available color range for the intended powder preparation before selecting that target for the order. The color brief should define the actual ingredient requirement rather than rely on a broad high-color description.
Describe the Powder and Required Grind
Sweet paprika powder is the stated product identity, with red pepper powder described as its content. Dried, raw and AD processing labels identify the preparation at a general level. Confirm the final mesh that applies to the order so the spice formula can be assessed against one defined powder specification.
Evidence for the Chosen Preparation
Request applicable ingredient and batch documents where microbial or mycotoxin limits affect the paprika choice. The required standard and test scope should be stated for the actual formulation rather than assumed from an ingredient name.
- Sweet paprika powder names the red pepper ingredient.
- Spice-industry use provides the supported enquiry context.
- Dried preservation describes the broad powder preparation.
- Raw and AD are the stated processing labels.
- Applicable ASTA color scope needs product-specific confirmation.
- The stated moisture specification for this powder is ≤8%.
- Final mesh needs agreement for the intended spice formula.
Keep Storage in the Paprika Brief
The paprika storage conditions are temperature ≤25°C and humidity ≤60%, with a shelf life of 24 months. Include those values when planning the ingredient and close the enquiry with a confirmed available color scope, target and grind. This gives the red pepper powder choice a clear formulation purpose without an unverified range or performance promise.





