- 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
Define a food-seasoning enquiry for ground red paprika powder through its actual color, grind and storage requirements. Sweet paprika is the supported ingredient identity, with dried, raw and AD processing and a described customizable ASTA color scope.
Put the Grind Requirement First
Ask for the final mesh that applies to the intended sweet paprika order before completing ingredient selection. The powder form establishes the broad preparation, while a controlled seasoning formula still needs an agreed particle requirement. Include the final grind with the chosen color target so both refer to one intended paprika preparation.
- Sweet paprika powder identifies the red pepper ingredient.
- Food seasoning is a supported direction for the enquiry.
- Dried, raw and AD describe the stated powder preparation.
- Customizable color is described across 80–220 ASTA.
- The paprika powder has a stated moisture limit of ≤8%.
Choose an ASTA Target for the Formula
The described 80–220 ASTA range is customizable color scope for this paprika powder. Specify one target, tolerance and test scope for the order rather than assume every lot has a fixed value. If the seasoning also needs a defined heat profile, ask for that requirement separately from the ASTA color target.
Include the Paprika Storage Conditions
Storage is specified at temperature ≤25°C and humidity ≤60%, with a shelf life of 24 months for this paprika powder. Carry those conditions into ingredient planning and request applicable guidance if the intended arrangement differs. The storage brief should accompany the actual powder preparation under discussion.
Request the Evidence the Seasoning Needs
Where microbial or mycotoxin requirements affect selection, ask for applicable batch documentation for the paprika ingredient. Request relevant composition or processing information if the food formula depends on it. A complete enquiry should end with the final mesh, agreed color and required evidence rather than an assumed treatment or heat guarantee.
