- 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
When composition and supplier identity matter to a paprika purchase, begin with the documents that establish those requirements. The supported ingredient here is dried red paprika powder for seasoning, with a sweet paprika identity and physical targets to agree for the order.
Begin with a paprika ingredient statement
Request the full ingredient statement for the selected paprika powder before relying on a natural or composition description. A sweet paprika name does not by itself establish an additive-free formula, a measured heat level or suitability for a defined allergen requirement.
Connect the paprika order to supplier documents
Confirm the supplier identity and the product-specific records needed for your paprika purchasing process. Keep those documentary requirements separate from the powder's physical description, so a general supplier phrase does not replace the evidence your approval procedure needs.
- Identify dried red paprika chilli powder as the seasoning ingredient being specified.
- Obtain an ingredient statement that applies to the actual sweet paprika powder order.
- Agree a paprika color target within the described customizable 80–220 ASTA options.
- Select the paprika grind using the 70 mesh point or customizable 60–70 mesh description.
- Keep the paprika moisture limit at no more than 8% in the acceptance brief.
- Plan paprika storage at a temperature no higher than 25°C and humidity no higher than 60%.
Add physical limits to the paprika brief
The paprika shelf-life statement is 24 months, considered with the specified storage conditions. Obtain applicable treatment, declaration and analytical records when those requirements determine acceptance of the seasoning powder, rather than inferring them from its name.
For this dried red paprika inquiry, an agreed color-and-grind target is only one part of the decision. Pair that physical specification with the ingredient and supplier records your purchasing process actually requires before approving the selected powder.
