Paprika & Chilli Buying Guide¶
TL;DR — Specify paprika by colour value (ASTA) and mild heat; specify dried chillies by heat level (SHU) and product form. Confirm mesh, moisture and variety — then don't forget the third factor, flavour. Quality starts with variety and ripening-period climate.
Step 1: Choose the Product Form¶
| Product | Made from | Primary job |
|---|---|---|
| Sweet paprika powder | High-colour sweet peppers (<500 SHU) | Natural red colouring |
| Low-heat paprika powder | Yidu red, Wangdu (<10,000 SHU) | Colouring + mild aroma |
| Chilli flakes / crushed | Medium-heat varieties (10,000–20,000 SHU) | Texture, mild-to-medium heat |
| Chilli powder | High-heat varieties (20,000–50,000 SHU) | Heat in sauces and seasoning |
| Whole dried chillies | Lantern, Jinta, facing-heaven, Xiaomi | Food service, visible chilli |
| Chilli segments | Extra-hot varieties (>50,000 SHU) | Extreme heat |
Step 2: Specify Colour Value (ASTA)¶
Paprika is bought on colour. The ASTA colour value is the industry measure of extractable red colour:
| Product | Typical ASTA range |
|---|---|
| Sweet paprika (Xinjiang sweet pepper) | 8–18 |
| Sweet paprika (overall supply range) | 60–240 (variety-dependent) |
Higher ASTA means more colouring power. Confirm your target value — it drives both price and application fit. For the full explanation see ASTA colour & SHU explained.
Step 3: Specify Heat Level (SHU)¶
Dried chillies are bought on heat. Chinese chilli varieties span four heat bands:
| Heat level | SHU range | Representative varieties |
|---|---|---|
| Low heat | <10,000 | Yidu red, Wangdu |
| Medium heat | 10,000–20,000 | Xian pepper, Jinta, Erjingtiao |
| High heat | 20,000–50,000 | Sanying, Zidantou, New Generation, Seven-Star |
| Extra hot | >50,000 | Jixin, Xiaomi, Chilli King, Shuan Shuan |
For variety detail see chilli varieties & grades.
Step 4: Specify Flavour — the Third Factor¶
Heat and colour are the two factors most buyers name, but flavour is the third — and it is controlled separately. A chilli can be high-heat but flat-tasting, or medium-heat with a rich aromatic depth. Flavour is set by variety and ripening climate, which is why naming the variety (not just "chilli powder") locks it in. The three factors together — heat, colour, flavour — are what quality control holds to specification. See quality control for how they are verified.
Step 5: Confirm Mesh, Moisture and Grade¶
- Mesh — powder particle size, commonly 60–80 mesh, adjustable to your requirement
- Moisture — typically under 13%, critical for shelf life and milling consistency
- Grade — variety + grade control determines colour, heat, flavour and impurity consistency
Step 6: Match to Application¶
- Colouring → sweet paprika (high ASTA, low heat)
- Marinades / seasoning → low-heat paprika or medium chilli
- Hot sauces / snacks → high-heat chilli powder
- Food service / hot-pot → whole dried chillies
For full application guidance including a worked marinade example, see applications & formulation.
References¶
Related¶
Find the Right Product¶
Need a matched specification? Browse our paprika powder and dried chillies range, or contact us for a quotation.
Frequently Asked Questions
How do I specify paprika powder?
Specify the product form (sweet or low-heat paprika), target ASTA colour value (typically 60–240), heat level (under 10,000 SHU for paprika), mesh size (commonly 60–80) and moisture (under 13%).
How do I specify dried chillies?
Specify the product form (whole, flakes, powder or segments), target heat level in SHU (10,000 to 50,000+), mesh for powder, and moisture. Name the variety if you have a preference.
What is the difference between paprika and chilli powder?
Paprika is made from low-heat, high-colour sweet peppers (under 10,000 SHU) for colouring and mild flavour. Chilli powder is made from hotter varieties (20,000–50,000+ SHU) to add heat. They are not interchangeable.
Can I get a custom specification?
Yes. Paprika and chilli are matched to your target colour value, heat level, mesh and packaging, with batch documentation on every shipment.
What are the three quality factors I should specify?
Heat, colour and flavour — the three factors that define a chilli or paprika. They are controlled separately, so a complete specification names all three, not just one.
What affects chilli quality most?
Climate during the late growth and ripening period is the single biggest factor in chilli quality — it determines heat, colour and flavour. Variety and grade control then determine consistency.