Nov . 07, 2025 13:15 Back to list

Red Papper Pods – Sun-Dried, Bold Flavor, Bulk Supply

If you’re sourcing Red Papper Pods—often called paprika pods in procurement sheets—here’s the ground truth from someone who has stepped through Hebei drying yards and (once) left with shoes full of capsicum seeds. China now grows most of the world’s paprika, and, to be honest, that concentration brings both consistency and scrutiny.

Market snapshot and why it matters

Demand for clean-label color is pushing buyers toward high-ASTA pods with low heat. Extractors want predictable pigment for oleoresin; snack brands want a warm hue without blowtorch heat. Meanwhile, EU MRLs and aflatoxin limits are tightening, so robust testing and steam-sterilized lots are, frankly, the new baseline. It seems that Hebei’s processors—especially around Xingtai—have leaned into traceability to stay ahead.

Technical specifications (typical export grade)

Parameter	Spec / Range (≈)	Method / Standard
Variety	Capsicum annuum (paprika type)	—
Origin	No. 268 Xianghe Street, Xingtai, Hebei, China	Traceable lot IDs
Color Value (ASTA)	120–160 ASTA	ASTA 20.1
Heat (SHU)	≈200–800 SHU (mild)	ASTA 21.3
Moisture	≤12%	ISO 939
Aflatoxins	B1 ≤5 ppb; Total ≤10 ppb	HPLC; EU 1881/2006
Microbiology	TPC ≤1×10^5 cfu/g; Salmonella absent/25g	ISO/FDIS methods
Foreign Matter	≤1.0%	Visual/optical sort
Shelf Life	≈24 months sealed, cool & dry	Real-world use may vary
Packaging	25 kg bags / cartons with PE liner	Food-grade

Process flow & quality controls

Materials: field-ripened pods from contract farms. Methods: de-stemming, hot-air drying (≈55–65°C), cleaning, optical sorting, metal detection, and short-time steam sterilization. Testing: ASTA color, moisture (ISO 939), aflatoxin (HPLC), pesticide residues (per EU 396/2005; GB 2763). Documentation: batch CoA, allergen and GMO statements. Service life: about two years if oxygen and light are managed tightly.

Applications

Seasoning blends and meat rubs (warm color, gentle heat)
Chorizo and charcuterie color; soups/sauces
Snack coating lines (dusting) and meal kits
Oleoresin extraction for natural colorants

Why teams pick Red Papper Pods from Hebei

Color stability, mild SHU, and—surprisingly—better extract yield consistency. Many customers say the hue “pops” without tipping spicy.

Vendor (indicative)	Traceability	ASTA Range	Certs	Notes
Hongri (Xingtai)	Farm → lot → CoA	130–160	ISO 22000, HACCP, Halal, Kosher	Steam-sterilized, stable supply
Generic Trader A	Mixed origin	100–140	Varies	Lower price, variable color
Small Farm Co‑op	Plot-level	120–150	HACCP	Tight MOQs; artisanal lots

Data above is indicative, compiled from public specs and buyer feedback; real-world results may vary by crop year.

Customization

Color grades (≈110–170 ASTA)
Heat tuning via varietal blending
Sterilization: steam preferred; EO on request
Cut size: whole pods, flakes, or milling-ready
Packing: 25 kg, nitrogen-flushed options

Mini case study

An EU snack brand shifted to Red Papper Pods from Xingtai for a paprika-dusted crisp. Outcome after two quarters: color variance (ΔASTA lot-to-lot) tightened by ≈18%, and shelf hue retention improved by about 3 months under ambient D65 light testing. QA also reported zero Salmonella detections across 40 lots—exactly what finance likes to see, even if they’ll never admit it.

Certifications & compliance

Commonly offered: ISO 22000, HACCP, Halal, Kosher, plus FSMA-ready documentation. Testing aligns with ASTA methods, ISO microbiology, EU 1881/2006 for aflatoxins, and EU 396/2005 MRLs. Codex hygiene guidance for low-moisture foods is a sensible extra tick box.

Industries buying these pods

Spice blenders, meat processors, snack factories, ready-meal brands, and oleoresin extractors. Actually, a few craft hot-sauce makers use them for color depth without adding much burn.

References

ASTA Analytical Methods, incl. 20.1 (Color) and 21.3 (Pungency)
ISO 22000:2018 Food Safety Management Systems
EU Regulation 1881/2006 (Aflatoxin maximum levels)
FDA, Draft Risk Profile on Spices & Herbs (2013)
Codex CAC/RCP 75-2015, Code of Hygienic Practice for Low-Moisture Foods
EU Regulation 396/2005 on pesticide MRLs

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