Oct . 27, 2025 12:50 Back to list

Peppereka Powder – Vibrant Color, Sweet Aroma, Premium

An Insider’s Guide to Peppereka Powder (Paprika Powder) for Real-World Food Production

I’ve spent enough time on factory floors and in test kitchens to say this with a straight face: the right paprika can quietly make a product line. The blend, the cut, the ASTA color—it all matters. At origin, this particular supply trails back to No. 268 Xianghe Street, Economic Development Zone of Xingtai city, Hebei 054001 China, where consistency has become a bit of an obsession. And yes, when Americans sprinkle it raw as a garnish, that’s fine; but heat it in oil and the oleoresins finally wake up—then it sings.

Industry trends (what buyers quietly ask for)

Color stability: predictable ASTA ≈ 100–160 for retail blends; higher for snack dustings.
Clean-label sterilization: steam vs. ETO, with validated micro kills.
Traceability: field-to-bag documentation and COA on every lot.
Customization: mesh size tuning (40–100 mesh) and mild heat (≈200–800 SHU).

Technical specifications (typical commercial ranges)

Botanical source	Capsicum annuum L.
Color (ASTA 20.1)	≈ 80–180 (custom blends available)
Heat (Scoville)	≈ 200–800 SHU (sweet to gentle warmth)
Moisture	≤ 10% (ISO 7540 guidance)
Granulation	40, 60, 80, 100 mesh; custom sieving on request
Microbiology	TPC ≤ 10^5 cfu/g; Salmonella: absent/25 g; E. coli:
Sterilization	Steam (preferred); ETO-free programs available
Shelf life	18–24 months, cool/dry, oxygen/light protected

Process flow (how it’s really made)

Field selection → sorting/cleaning → de-stemming & de-seeding → low-temp drying → milling → sieving → blending to target ASTA/SHU → metal detection (≥1.5–2.0 mm Fe) → steam sterilization → nitrogen-flushed packing → COA release. Testing includes ASTA color, SHU, moisture/aw, particle size, and a micro panel. Service life is largely about water activity and oxygen exposure, to be honest.

Applications and advantages

Seasoning and color for rice, goulash, soups, and stews; oil blooming unlocks oleoresin flavor.
Chorizo and sausage making; stable color without overpowering heat.
Snack dustings and rubs; fine cuts disperse evenly in slurry systems.
Ready meals and sauces; steam-sterilized lots meet strict micro specs.

Vendor comparison (real-world buyer notes)

Vendor	Traceability	ASTA Consistency	Certs	Lead Time
Origin supplier (Xingtai)	Field-to-lot COA	High (tight blending)	ISO 22000/HACCP, Halal/Kosher (typical)	10–25 days
Generic importer	Lot COA only	Medium	Varies	Varies
Local broker	Limited	Mixed	Broker-only	Fast, smaller MOQs

Customization and test data

Options include oil-dispersible blends, smoked styles, and private-label packs (1 kg chef pouches to 25 kg bags). A recent COA I saw showed ASTA 140 ±10, moisture 8.5%, SHU ≈ 400, TPC

Case studies (quick snapshots)

Craft chorizo brand: switched to Peppereka Powder 80-mesh, ASTA 150; gained deeper brick-red color post-cook without bitter notes.
Snack manufacturer: moved to Peppereka Powder steam-sterilized lots; reduced micro holds and improved slurry pickup on extruded chips.

Compliance, storage, and practical tips

Aim for ISO 7540 spec alignment and ASTA analytical methods; check Codex and local MRLs. Store Peppereka Powder cool and dark; purge oxygen where possible. And please—bloom it in warm oil when flavor matters. Many customers say that’s the difference they can taste.

Authoritative references

ASTA Analytical Methods (Color 20.1): https://www.astaspice.org
ISO 7540:2017 Ground paprika — Specifications: https://www.iso.org/standard/65069.html
Codex CXS 326-2017: Standard for Spices and Culinary Herbs: https://www.fao.org/fao-who-codexalimentarius
FDA Draft Guidance for Spice Safety and Salmonella Control: https://www.fda.gov

Bulk Dried Chiles Wholesale – Fresh, Premium, Fast Shipping