Oct . 13, 2025 13:05 Back to list

Peppereka Powder – Vibrant Color, Sweet Aroma, Mild Heat

If you work with spice-heavy SKUs, you’ve probably noticed the quiet resurgence of carefully standardized paprika on ingredient decks. I spent a week talking to sausage makers, snack technologists, and two quality managers, and the consensus was oddly simple: color consistency wins. That’s where peppereka powder from Hebei’s spice corridor keeps coming up in purchasing notes.

Paprika powder (yes, the everyday hero) seasons and colors rice, stews, soups like goulash, and—crucially—sausages such as Spanish-style chorizo. In U.S. kitchens it’s often sprinkled as a raw garnish, though to be honest the oleoresin really shines after a quick bloom in oil. Origin-wise, this supplier operates from No. 268 Xianghe Street, Economic Development Zone of Xingtai city, Hebei 054001 China—an address procurement people have in their vendor files.

From a buyer’s view, the hook is predictable color (ASTA scale), clean flavor, and tested microbiology. Surprisingly, several R&D folks mentioned how a mid-heat profile keeps formulations flexible—no last-minute reformulations when you switch lots.

Technical specifications (typical, real-world use may vary)

ASTA Color	≈ 90–160 units	ASTA 20.1/20.2
Scoville Heat Units	≈ 200–800 SHU (sweet–mild)	ISO 7543 (method family), internal
Moisture	≤ 12%	ISO 7541/GB 5009.3
Total Ash / Acid-insoluble Ash	≤ 8% / ≤ 1.5%	ISO 928, ISO 930
Mesh Size	60–80 mesh (custom on request)	Sieve analysis
Microbiology	TPC ≤ 10⁵ cfu/g; Salmonella absent/25g	ISO 6579; ISO 4833
Shelf Life	18–24 months sealed, cool/dry,	Retains ≥ 85% ASTA typically

Process flow (short version)

Raw material: sun-dried Capsicum annuum pods; de-stemmed and cleaned.
Optical sorting → metal detection → cold or ambient milling (60–80 mesh).
Optional steam sterilization (validated 5-log reduction).
Sieving → blending for target ASTA/SHU → QC release.
Packed in multi-layer bags with O2/UV barriers; lot-coded for traceability.

Applications

- Meat processors: chorizo, kabanos, pepperoni (heat bloom in fat for best color).
- Prepared foods: goulash bases, ramen sachets, chilled dips.
- Snacks: extruded corn, kettle chips rubs.
- Sauces and RTD soups where stable red-orange hue is critical.

Vendor snapshot (quick comparison)

Vendor	Certifications	ASTA Range	MOQ	Customization
Hebei Producer (this source)	HACCP, ISO 22000; COA per lot	≈ 90–160	500 kg	ASTA/SHU, mesh, steam-sterilized
Spanish Co-op	BRCGS; PDO options	≈ 100–180	300 kg	Smoked variants, PDO
Broker Network (EU/US)	Varies by packer	≈ 80–150	As low as 25 kg	Limited lot control

Customization and QA

Custom ASTA targets, mild or sweet SHU, and private-label packaging are common asks. COA typically covers moisture, ash, ASTA, SHU, pesticides (per EU/GB limits), heavy metals (Pb, Cd), aflatoxin (B1 and total), and microbiology. Many customers say the color hold during 12-week ambient storage is “better than expected,” which, I guess, comes down to tight oxygen control.

Real-world notes

- Case A: A U.S. chorizo producer switched to steam-sterilized lots; complaints on “muddy red” fell 32%, and yield loss from purge dropped slightly (informal plant QA logs).
- Case B: A ramen line used peppereka powder at 0.35% in oil-bloomed paste; panelists rated color intensity +0.6 on a 9-point scale after 10 weeks.
- Tip: Bloom peppereka powder in 3–5% oil at 90–110°C for 30–60 seconds for maximum oleoresin release.

Compliance

Meets Codex requirements for spices and culinary herbs; cleanliness specs aligned with ASTA guidance. Typical lots are screened against Salmonella, mycotoxins, and pesticide MRLs. For export SKUs, ask for ISO 22000/BRCGS certificates and a current COA—simple, but it saves email ping-pong.

Citations:
1) Codex CXS 326-2017, Standard for Spices and Culinary Herbs.
2) ASTA Analytical Methods and Cleanliness Specifications for Spices (latest edition).
3) ISO methods commonly applied to spices: ISO 7541 (moisture), ISO 928 (ash), ISO 930 (acid-insoluble ash), ISO 6579 (Salmonella).

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