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Paprika

Paprika suppliers and sourcing guide

Paprika is the ground, dried pod of mild (sweet) or slightly pungent varieties of Capsicum annuum, produced mainly in Spain, Hungary, China, Peru and the US. Pods are dried, sometimes over oak smoke for smoked paprika, then milled. It is both a spice and a color, so brands buy it by extractable color as well as flavor, and buy paprika oleoresin as a natural orange-red color for sauces, snacks and meats.

See suppliersWhat to ask for on the COA
Also known as
Capsicum annuum · Sweet paprika · Smoked paprika · Pimentón
Facts checked
November 2026

Forms and grades of paprika

Suppliers sell different products under the same name. Specify the one you need.

  • Sweet paprika

    Non-pungent ground paprika sold by ASTA color value, the most common form.

  • Hot and smoked paprika

    Pungent paprika and smoke-dried Spanish pimentón for distinct flavor.

  • Paprika oleoresin

    Solvent-extracted color and flavor concentrate sold by color units, used as a color additive.

  • Steam-treated and organic

    Steam-treated paprika for ready-to-eat use, and certified organic lots.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Extractable color
ASTA color units by spectrophotometry, the main grade and price figure.
Pungency
Capsaicinoids by HPLC or Scoville rating, to confirm sweet grades are non-pungent.
Aflatoxins and ochratoxin A
Mycotoxins by HPLC or LC-MS/MS; paprika is a common mycotoxin concern.
Illegal dyes
Sudan dye and other unpermitted color screen by HPLC.
Moisture and ash
Moisture and total and acid-insoluble ash for cleanliness and stability.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store paprika in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Color fades quickly with heat, light and oxygen, and refrigerated storage is common for high-color lots and oleoresin. Shelf life is set by the supplier specification, and color and micro are the usual retests for older stock.

Lots and expiry dates

Color value falls during storage, so record ASTA color at receipt and check again before use in color-critical products. Record origin and crop year, and keep mycotoxin results on file for every lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 73.340 lists paprika, the ground dried pod of mild capsicum, as a color additive for foods generally, exempt from certification.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 73.345 lists paprika oleoresin, the color and flavor principles extracted from paprika with listed solvents, as a color additive exempt from certification.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 101.22(a)(2) requires paprika, turmeric, saffron and other spices that are also colors to be declared as "spice and coloring" unless declared by their common or usual name.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 lists the quality characteristics of paprika as extractable color, ash and moisture.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Paprika suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking paprika suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell paprika? Request a listing

Frequently asked questions

What forms of paprika can brands buy?

Common forms include sweet paprika, hot and smoked paprika, paprika oleoresin and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for paprika include?

Expect extractable color, pungency, aflatoxins and ochratoxin A, illegal dyes, moisture and ash and microbiology, each with its method, specification and result for that lot.

How should paprika be stored?

Store paprika in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Color fades quickly with heat, light and oxygen, and refrigerated storage is common for high-color lots and oleoresin. Shelf life is set by the supplier specification, and color and micro are the usual retests for older stock.

What is the regulatory status of paprika?

21 CFR 73.340 lists paprika, the ground dried pod of mild capsicum, as a color additive for foods generally, exempt from certification. 21 CFR 73.345 lists paprika oleoresin, the color and flavor principles extracted from paprika with listed solvents, as a color additive exempt from certification. 21 CFR 101.22(a)(2) requires paprika, turmeric, saffron and other spices that are also colors to be declared as "spice and coloring" unless declared by their common or usual name. FDA's Compliance Policy Guide 525.750 lists the quality characteristics of paprika as extractable color, ash and moisture.

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