Types
- Sweet (dulce), bittersweet (agridulce) and hot (picante).
- Smoked, as in Pimentón de la Vera PDO, or unsmoked.
- PDO or non-PDO paprika; PDO products must follow their specifications and labelling.
Specification
- Colour, usually expressed in ASTA units.
- Moisture and particle size (mesh).
- Pungency for hot types.
- Microbiological criteria, and whether the product is steam-treated.
Food safety
Spices are subject to EU limits on contaminants such as aflatoxins and ochratoxin A under Regulation (EU) 2023/915, and to pesticide residue limits. Ask for a recent analysis of the lot, and consider independent testing for large orders.
Packaging
- Multi-wall paper bags or cartons with liners for bulk.
- Smaller packs or tins for food service and private label.
Documents
- Commercial invoice, packing list and transport document.
- Certificate of analysis for the lot.
- Certificate of origin, and PDO certification where claimed.
How the PDOs differ
Pimentón de la Vera comes from the La Vera area in the province of Cáceres, where the peppers are dried with oak smoke, giving the characteristic smoky aroma. Pimentón de Murcia comes from the Murcia region and is traditionally sun-dried or air-dried, without smoke. Both designations have their own specifications; products sold under them must comply and carry the designation’s labelling.
Uses in food manufacturing
Paprika is used for colour and flavour in cured meats such as chorizo, sauces, snacks, seasonings and ready meals. Industrial buyers often care most about colour (ASTA), microbiological quality and consistency between lots, while retail packers also look at aroma and appearance.
Colour stability
Paprika colour fades with time, heat and light. Ask for the production date, agree the minimum colour on delivery, and store the product cool and dark. For long supply contracts, plan deliveries rather than holding large stocks.
Comparing offers
Compare paprika of the same type (smoked or not, sweet or hot), the same colour range and particle size, with or without PDO, and the same treatment and packaging. Offers that differ in any of these are not directly comparable, even if the product name is the same.
Private label and blends
Some packers supply paprika and spice blends under your label. Agree the recipe or specification, the pack format and the labelling, including the PDO logo only where the product is certified for it.
Samples and lot approval
Request a sample with its analysis, check colour and aroma in your own application, and approve it as the reference. For repeat orders, ask for each lot’s analysis before shipment and compare it with the approved sample.
Common mistakes to avoid
- Ordering “paprika” without stating type, colour and smoked or not.
- Assuming PDO status without seeing the certification.
- Skipping contaminant analysis for the lot.
- Ignoring how colour fades with light and heat in storage.
Checklist before you order
- Type (sweet, bittersweet, hot; smoked or not) specified.
- Colour in ASTA, moisture and mesh agreed.
- Contaminant and microbiological analysis for the lot.
- Packaging and storage conditions agreed.
- Incoterm, payment terms and documents in writing.
How Kestrade helps
We look for producers and packers that meet your type, colour and volume, check their documents, and present one offer with Incoterm, lead time and payment terms.