Paprika Specification Comparison by Origin¶
Powder Grade Comparison (Standard Quality, ASTA 120)¶
| Parameter | 🇨🇳 China | 🇮🇳 India | 🇪🇸 Spain | 🇵🇪 Peru |
|---|---|---|---|---|
| ASTA color value | 120–140 | 100–120 | 130–160 | 120–150 |
| Moisture | 8–10% | 9–12% | 8–10% | 9–11% |
| Particle size (mesh) | 20, 40, 60 (custom) | 20, 40 | 20–40 | 20–40 |
| Salmonella | Negative / 25g | Negative / 25g | Negative / 25g | Negative / 25g |
| E. coli | Negative | Negative | Negative | Negative |
| Yeast & mold (cfu/g) | < 1,000 | < 5,000 | < 1,000 | < 3,000 |
| Aflatoxins (total, μg/kg) | < 10 | < 15 | < 5 | < 10 |
| Pesticide MRL compliance | EU, US, JP upon request | Limited | Full EU | US, some EU |
| Organic available | Yes (limited) | Limited | Yes | Yes |
Flake Grade Comparison (Standard Quality)¶
| Parameter | 🇨🇳 China | 🇮🇳 India | 🇪🇸 Spain |
|---|---|---|---|
| ASTA color value | 120–160 | 80–120 | 130–170 |
| Flake size | Custom (2–8 mm) | 4–8 mm typical | 2–6 mm typical |
| Seed content | 2–5% | 5–10% | 1–3% |
| Stem content | < 1% | < 2% | < 1% |
| Moisture | 8–10% | 9–12% | 8–10% |
Whole Pod Comparison¶
| Parameter | 🇨🇳 China — Plate | 🇨🇳 China — Goat Horn | 🇮🇳 India — Byadgi | 🇮🇳 India — Teja |
|---|---|---|---|---|
| Pod length | 8–15 cm | 12–18 cm | 10–15 cm | 8–12 cm |
| ASTA (extractable) | 140–220 | 80–140 | 80–140 | 60–120 |
| Pungency (SHU) | 0–500 | 500–5,000 | 0–1,000 | 10,000–50,000 |
| Skin thickness | Thick | Thin | Medium | Thin |
| Typical price position | Premium | Mid | Mid | Low |
QAE — Key Spec Comparison Questions¶
Which origin produces the highest ASTA paprika?¶
China — specifically Xinjiang plate-type paprika — achieves the highest ASTA values in commercial trade (140–220 ASTA). India's byadgi variety reaches 80–140 ASTA. Spain's DO paprika typically ranges 120–200 ASTA. For buyers prioritizing color value, Xinjiang Chinese paprika is the best choice.
Which origin offers the best value for standard-grade paprika?¶
India offers the best value for standard-grade paprika (ASTA 100–140), with FOB prices typically 10–20% below comparable Chinese grades. However, buyers should factor in potential quality variability, aflatoxin risk (higher in monsoon-impacted crops), and more limited pesticide MRL compliance documentation compared to Chinese suppliers.
What are the main differences between Chinese and Indian paprika specifications?¶
Key differences: Chinese paprika has higher ASTA range (80–220 vs 60–180), better processing consistency (more automated grinding, color sorting), more comprehensive testing (pesticide MRL, mycotoxin), and better documentation. Indian paprika has lower pricing (10–25% cheaper), more manual processing (sun-drying, hand-sorting), and higher aflatoxin risk due to monsoon harvest. For premium applications, Chinese specification is generally preferred; for economy applications, Indian specification offers better cost performance.
🔗 Related: Grade Overview | ASTA Color Value | Product Specification Guide