Raw Dried Red Paprika Powder for Food Recipes

Raw dried red paprika powder is described for food ingredients with AD drying. Establish the accepted formulation, powder condition and food preparation before comparing the independent sieve, heat and color references.

Assess heat and color separately

The heat reference is ≤1000 SHU and the color reference is 150–160 ASTA. Confirm the actual analytical methods, samples, material and applicable lot results for each before adopting them as acceptance criteria. Sweet is a commercial descriptor requiring sensory assessment in the intended recipe. It does not replace the heat reference or establish zero pungency for the accepted material.

• Ingredient: dried red paprika powder.
• Processing descriptions: Raw and AD, with actual preparation and treatment scope to agree.
• Sieve reference: 60Mesh, requiring criterion, method, material fraction and lot applicability.
• Heat criterion reference: ≤1000 SHU, subject to relevant analytical acceptance.
• Color criterion reference: 150–160 ASTA, subject to its actual analytical method and lot result.

Define actual food preparation

Obtain complete ingredients and usable preparation instructions for the accepted powder. Compare representative material in the recipe using an agreed sensory criterion and the actual material and lot identity. Record the accepted powder condition so the recipe and analytical assessment concern the same preparation.

Decide the treatment

Steam sterilization is optional and requires a separate agreement for the intended use. Obtain relevant identity, treatment, process and food-use documentation, with the actual execution and applicability established.

Confirm the twelve-month basis

Specify actual cool, dry temperature and humidity, chosen packaging and opening/handling instructions. Verify the 12-month reference for that material, process, package and lot before adopting the period in the ingredient specification.