Standards Quick Reference¶
Quick reference guides for paprika specifications, grades, and standards — written for market buyers and procurement professionals, not lab technicians.
Pages¶
| Page | Description |
|---|---|
| ASTA Color Value | What ASTA means, typical ranges by origin, commercial significance, price impact |
| Grade Overview | Premium → Superior → Standard → Economy — comparison with key specs |
| Spec Trade Comparison | Side-by-side specs comparison across China, India, Spain, and Peru |
Grade Quick Reference¶
| Grade | ASTA | Moisture Max | Typical Use | Price Position |
|---|---|---|---|---|
| Premium | 180+ | 10% | Oleoresin, premium food | Highest |
| Superior | 140–180 | 10% | Meat processing, quality blends | Above avg |
| Standard | 100–140 | 12% | General manufacturing | Mid |
| Economy | 80–100 | 12% | Cost-sensitive applications | Budget |
🔗 For detailed technical specifications, analytical methods, and quality control procedures, see the Paprika Powder Specification Guide on the main product site.