Glossary¶
Key terms and abbreviations used in the paprika and spice trade industry.
| Term | Abbreviation | Definition |
|---|---|---|
| ASTA | American Spice Trade Association | Organization that defines spice quality standards, including the ASTA color value method |
| ASTA Color Value | — | Spectrophotometric measurement of carotenoid pigment concentration in paprika (460 nm absorbance) |
| Capsanthin | — | Red carotenoid pigment — the primary color contributor in paprika (C₄₀H₅₆O₃) |
| Capsorubin | — | Red carotenoid pigment — secondary contributor to paprika color (C₄₀H₅₆O₄) |
| Capsaicin | — | Pungent compound in chili peppers — measured in Scoville Heat Units (SHU) |
| Capsicum annuum | — | The species of pepper plant most commonly used for paprika production |
| COA | Certificate of Analysis | Document reporting test results for a production lot — ASTA, moisture, microbiology, etc. |
| CAGR | Compound Annual Growth Rate | Year-over-year growth rate of a market over a specified period |
| CIF | Cost, Insurance & Freight | Incoterm — seller covers cost, insurance, and freight to destination port |
| CCP | Critical Control Point | A step in food production where control can prevent or eliminate a food safety hazard |
| CIELAB | Lab* Color Space | Color measurement system — L = lightness, a = red-green, b* = yellow-blue |
| DO | Denominación de Origen | Spanish protected designation of origin (e.g., Pimentón de La Vera) |
| EUDR | EU Deforestation Regulation | EU regulation requiring proof that imported products are deforestation-free |
| FOB | Free On Board | Incoterm — seller delivers goods onboard vessel at origin port |
| FSMA | Food Safety Modernization Act | U.S. FDA regulation governing food safety — includes FSVP for importers |
| FSVP | Foreign Supplier Verification Program | U.S. FDA requirement for importers to verify foreign supplier compliance |
| FTA | Free Trade Agreement | Bilateral/multilateral agreement reducing trade barriers between countries |
| GAC | General Administration of Customs | China's customs authority — manages export registration, inspections |
| GAP | Good Agricultural Practices | Farming practices that minimize food safety risks |
| GLP | Good Laboratory Practice | Quality system for testing laboratories |
| GMP | Good Manufacturing Practice | Quality system for manufacturing facilities |
| HACCP | Hazard Analysis Critical Control Point | Systematic preventive approach to food safety |
| HPLC | High-Performance Liquid Chromatography | Analytical method for identifying and quantifying compounds |
| HS Code | Harmonized System Code | International product classification for customs — paprika: 0904.20 |
| Incoterms | International Commercial Terms | Standardized trade terms defining buyer/seller responsibilities |
| ISO | International Organization for Standardization | International standards body — ISO 22000 for food safety |
| LCL | Less than Container Load | Shipping term — cargo that doesn't fill a full container |
| MRL | Maximum Residue Limit | Maximum allowed pesticide residue level in food |
| MT | Metric Ton | 1,000 kg; standard trade unit for bulk paprika |
| NDVI | Normalized Difference Vegetation Index | Satellite-based vegetation health indicator used for crop monitoring |
| NIR | Near-Infrared Spectroscopy | Rapid analytical method increasingly used for ASTA prediction |
| Oleoresin | — | Concentrated natural extract (solvent-extracted) of paprika — high color strength |
| PGI | Protected Geographical Indication | EU quality scheme for region-specific agricultural products |
| RCEP | Regional Comprehensive Economic Partnership | Asia-Pacific free trade agreement — China, Japan, Korea, ASEAN+ |
| SHU | Scoville Heat Unit | Scale measuring pungency of chili peppers — paprika typically 0–500 SHU |
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