Caloric value (per 100 g of product)

• Dry powder: ~280–320 kcal; total carbohydrates ~50–60 g (of which fiber ~30–35 g), protein ~12–15 g, fat ~10–15 g.

• Per typical use (0.5–5 g): modest energy; micronutrients (e.g., vitamin A from carotenoids) are meaningful relative to serving size.

Key constituents

• Carotenoids: capsanthin, capsorubin, zeaxanthin, β-carotene (drive color from orange to deep red).

• Capsaicinoids: low levels in sweet paprika (mild SHU).

• Polyphenols and minor aroma compounds; dietary fiber (celluloses/hemicelluloses), natural sugars, organic acids.

• Minerals/vitamins: potassium, iron; vitamin E (tocopherols) and vitamin B6 in trace–moderate amounts.

• Lipids: modest share, with predominance of PUFA (polyunsaturated fatty acids; potentially beneficial yet more oxidation-prone), presence of MUFA (monounsaturated fatty acids; often neutral/beneficial), and minimal SFA (saturated fatty acids; moderate in the overall diet).

Production process

• Raw material: selected varieties; destemming/seeding to target pungency; controlled drying (warm air; for smoked, exposure to wood smoke).

• Milling: low-temperature grinding to preserve color and aroma; optional sieving for particle size.

• Blending: cross-lot blending to standardize color (ASTA), granulometry, and pungency.

• Controls: moisture (≈8–12%), ASTA color, particle size, pesticide/metal residues, microbiology (low aw), foreign matter absence.

Sensory and technological properties

• Effective natural colorant at low doses (hues from amber-yellow to red-orange).

• Stability is sensitive to light, oxygen, and prolonged heat → prefer barrier packaging and late addition when feasible.

• Dispersibility: excellent in fatty matrices; in aqueous systems improve with pre-dispersion in oil or suitable emulsifiers.

• Smoked paprika adds smoky character; dose carefully in delicate recipes.

Culinary uses

• Processed meats and sausages, marinades, sauces/gravies, snacks, seasonings, cheese spreads/melts, savory bakery.

• Traditional cuisines: Hungarian (goulash), Iberian (pimentón), Balkan, and Middle Eastern.

• Everyday cooking: dry rubs, sautés, hummus/dips, toppings for eggs and potatoes, oil-based emulsions.

Nutrition and health

• Moderate energy density, but small portions; provides carotenoids with potential antioxidant activity.

• High fiber on a dry basis; sodium negligible in the spice itself (recipe-dependent).

• Tolerability: generally low heat; individuals with GERD or spice sensitivity should adjust dose.

Fat profile

• Modest total lipids for a spice; composition leans to PUFA (polyunsaturated fatty acids, supportive when balanced but more oxidizable), with MUFA (monounsaturated fatty acids) and minimal SFA (saturated fatty acids). To limit oxidation: reduce light/air exposure, consider natural antioxidants, and use barrier packs.

Quality and specifications (typical topics)

• ASTA color, moisture, particle size, ash, pungency/SHU (if declared).

• Microbiology: pathogen-free; low total counts (low aw).

• Contaminants: pesticides/metals within limits; mycotoxins (e.g., aflatoxins) compliant.

• Uniformity of aroma/color across lots; foreign matter-free and defect-free.

Storage and shelf life

• Store dark, dry, and cool (≈5–20 °C) in barrier containers tightly closed; avoid heat, humidity, and air.

• Typical shelf life 12–24 months depending on grade, ASTA, and antioxidant protection; reclose promptly after use.

Allergens and safety

• Naturally gluten-free; not among major allergens. Possible cross-contamination in facilities (verify supplier).

• Stains equipment and fabrics; handle carefully.

• Production under GMP/HACCP with CCP on mycotoxins, foreign bodies, hygiene, and traceability.

INCI functions in cosmetics

• Possible names: Capsicum Annuum Fruit Powder, Capsicum Annuum Extract, Paprika Powder.

• Roles: natural colorant (orange-red tones), mild secondary antioxidant, light skin-conditioning. Evaluate skin staining and stability; use at low levels with compatibility testing.

Troubleshooting

• Fading during cooking: decrease time/temperature, dose late, limit light/air exposure.

• Bitter/oxidized notes: check freshness and ASTA, employ barrier packaging, consider natural antioxidants.

• Lumping in dry mixes: optimize particle size and moisture; sieve and pre-disperse in oil.

• Uneven color: improve blending, verify dispersibility in the matrix.

Sustainability and supply chain

• Agricultural origin: promote responsible farming, robust traceability, and compliant residue/mycotoxin control.

• Processing: energy efficiency, recyclable packaging; manage effluents toward BOD/COD targets.

• Operate under GMP/HACCP with defined CCP; audit suppliers and post-milling distribution.

Conclusion

Paprika delivers warm color, rounded aroma, and versatility with restrained heat. Proper type selection (sweet/smoked/hot), careful management of light/oxygen/temperature, and good dispersibility ensure stability, uniformity, and sensory consistency across a wide range of food and cosmetic applications.

Mini-glossary

• ASTA — American Spice Trade Association color units: measure of coloring strength.

• SHU — Scoville heat units: measure of perceived pungency (higher = hotter).

• PUFA — Polyunsaturated fatty acids: may support cardiometabolic health; more prone to oxidation.

• MUFA — Monounsaturated fatty acids: often neutral/beneficial for lipid profile.

• SFA — Saturated fatty acids: advisable to limit in overall diet.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: preventive hygiene systems with validated CCPs.

• CCP — Critical control point: step requiring strict control (e.g., mycotoxins, foreign bodies).

• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent impact on wastewater treatment.

• aw — Water activity: index of available water for microbial growth; low in spices.