Paprika : Whole Pod paprika

Upon receipt at the Nelspruit factory the quality is tested in the onsite laboratory. According to customer specifications and raw material on hand the product is then processed.

Processing
Paprika is procured by personnel in Zimbabwe, Namibia and Mozambique, the Vryheid region in South Africa and from Agri- Commodity Trading growing areas in the Nelspruit and Barbeton regions. Paprika is trucked to the Nelspruit factory in bulk loads of 25-30 tons.

The only non-paprika product in the powder is pirosil, which is an anti caking agent, and only 1% of pirosil is used in any batch blends.

The high ASTA material 200 points plus, is ground into powder and then pelletised and shipped to extractors.

Quality
The quality of paprika is determined by its taste, aroma, texture and mostly by the colour content it holds. The colour content is analysed in a laboratory where a spectrographic meter is used to determine the absorption of red light through an extraction (sample of paprika resolved in acetone). The result is then calculated to ASTA Colour Units (the term ASTA refers to the international standard for measuring the extractable colour units in paprika pods and powder as set out by the American Spice Trade Association). The higher the points the better. Internationally paprika pods and powder are bought and sold on the principle of price per ASTA unit per kilogram.

Paprika is uses as a colourant in either a powder form or an oil. The oil is extracted from the powder by a chemical process, whereby the colour and the aroma is extracted and known as olio-resin. The ground paprika is blended to the colour specifications, as supplied by clients.

Product
Paprika is primarily used as a natural colourant, while other applications include the spice itself, beverages, cosmetics, pharmaceuticals and animal feed (mostly poultry). To service the industry the following is supplied:

Paprika is primarily used as a natural colourant, while other applications include the spice itself.