Whole Paprika Pods — Specification
Product Identification
| Product Information | |
| Product Name | Whole Dried Paprika Pods |
| Product Code | WP-STD-001 |
| Grade | Standard (single-grade for whole pods) |
| Product Form | Whole dried pods (stem-on, as harvested) |
| Botanical Source | Capsicum annuum L. (various Xinjiang/Shandong cultivars) |
| Intended Market | Further processing, Middle East & Africa whole-pod trade |
| Regulatory Status | Food-grade, compliant with applicable import standards |
| HS Code | 0904.21.00 (dried, neither crushed nor ground) |
| Country of Origin | China (Xinjiang / Shandong / Gansu) |
Description: Whole dried paprika pods are sun-dried or hot-air-dried Capsicum annuum L. pods harvested at full red-ripe maturity. Retaining stems, seeds, and internal membranes, these pods serve as raw material for further processing (grinding into powder, cutting into flakes) or for direct sale into markets that prefer whole dried chili peppers. Color value (ASTA 140–200) indicates suitability for downstream grinding into Superior to Premium grade powders.
Physical Specifications
| Parameter | Specification | Method Reference |
| ASTA Color Value | 140–200 (measured on ground subsample) | ASTA 20.1 (Spectrophotometric, 460 nm) |
| Moisture Content | ≤12.0% w/w | LOD at 105°C / AOAC 945.39 |
| Pod Length | 10–18 cm (varies by cultivar) | Measured sample (n=20, mean ± range) |
| Pod Color | Deep red, uniform | Visual inspection under daylight |
| Stem Content | ≤2% w/w | Manual separation and weigh |
| Defective Pods (mold, discolored, broken) | ≤5% w/w | Visual inspection / manual sort |
| Extraneous Matter (stones, leaves, stalks) | ≤0.5% w/w | Visual inspection / manual separation |
| Seeds & Internal Membrane | Naturally present (no removal) | As-is (deseeding optional at added cost) |
Chemical Specifications
| Parameter | Specification | Method Reference |
| Pungency (Scoville Heat Units) | ≤2,000 SHU (typical: 500–1,500) | HPLC — AOAC 995.14 |
| Total Ash | ≤8.0% w/w | AOAC 923.03 (525°C) |
| Acid-Insoluble Ash | ≤1.0% w/w | AOAC 941.03 |
| Element | EU Standard | China Standard | Unit | Method |
| Lead (Pb) | ≤3.0 | ≤3.0 | ppm | ICP-MS |
| Cadmium (Cd) | ≤0.3 | ≤0.5 | ppm | ICP-MS |
| Arsenic (As) | ≤1.0 | ≤1.0 | ppm | ICP-MS |
| Mercury (Hg) | ≤0.1 | ≤0.1 | ppm | ICP-MS |
Default: EU MRL compliance. China GB 2762 standard available on request.
Pesticide Residues
| Market | Standard | Method |
| EU (Default) | Regulation (EC) No 396/2005 | GC-MS/MS — EN 15662 |
| China | GB 2763 | GC-MS/MS — GB 23200.113 |
| Middle East / Africa | Varies by country; EU compliance generally acceptable | — |
Microbiological Specifications
| Parameter | Specification | Test Method |
| Salmonella spp. | Negative / 25 g | ISO 6579-1 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 |
| Yeast & Mold | <1,000 CFU/g | ISO 21527-1 |
| Aerobic Plate Count | <100,000 CFU/g | ISO 4833-1 |
Note: Whole pods have naturally higher surface microbial loads than processed powder. Sterilization (steam or irradiation) is recommended before grinding. See processing notes below.
Applications
| Application Segment | Suitability | Notes |
| Grinding into powder at destination | ★★★★★ | Primary application; ASTA 140–200 yields Superior to Premium powder |
| Cutting into flakes | ★★★★☆ | Whole pods cut into 4–8 mesh flakes on arrival |
| Whole-pod trade (Middle East, South Asia, Africa) | ★★★★★ | Direct sale as dried chili for cooking |
| Oleoresin extraction | ★★★☆☆ | Possible but less efficient than Special Grade powder |
| Re-sale to smaller processors | ★★★★★ | Common trade: import whole, process locally |
Best For: Importers/processors who grind or cut paprika at destination. Whole pods ship at lower density and tariff than processed powder, offering freight and duty advantages for some markets.
Processing Recommendations
Drying Method
- Sun-dried pods (Xinjiang, desert climate): Lower cost, natural process. May show wider color variation.
- Hot-air dried (Shandong, controlled tunnel drying): More consistent moisture and color uniformity.
- Specify preference at time of order. Bag labels note drying method.
Sterilization Prior to Processing
Whole pods are NOT sterile by default. For food-safe grinding:
| Method | Typical Dosage | Effect on Quality | Cost Premium |
| Steam sterilization | 90–100°C, 10–15 min | Minimal color loss (<5%) | Moderate |
| Ethylene oxide (EO) | 500–800 ppm | No color loss; regulatory restricted in EU | Low |
| Irradiation | 5–10 kGy | Minimal change; labeling required in some markets | Moderate |
| NOT recommended | — | — | — |
| UV treatment | — | Surface only; ineffective on whole pods | — |
Grinding Yield Estimation
- 1 kg whole pods ≈ 0.85–0.90 kg powder (stem and seed loss = 10–15%)
- Stem removal and deseeding before grinding improves color quality of finished powder
- Deseeding removes ~20–25% of weight but reduces SHU (most capsaicin resides in internal membranes and seeds)
Dosing for Processing
- Deseeded grinding: 0.75–0.80 kg finished powder per kg whole pods
- Non-deseeded grinding: 0.85–0.90 kg finished powder per kg whole pods, with slightly higher SHU
Packaging & Logistics
| Parameter | Specification |
| Standard Pack | 20 kg corrugated carton or 25 kg PP woven bag |
| Alternative Pack 1 | 25 kg kraft paper bag with PE liner |
| Alternative Pack 2 | 10 kg compressed bale (for volume) |
| Palletization | 40 bags or cartons per pallet (800–1,000 kg) |
| Container Loading (20 ft FCL) | ~10–12 MT (density-limited; pods are bulky) |
| Container Loading (40 ft FCL) | ~20–22 MT |
| Bulk / Break-bulk | Available for large-volume orders (>50 MT) |
| Container Liner | Recommended; food-grade PE liner |
| Desiccant | Recommended — especially for humid-destination routes |
Shipping note: Whole pods pack at lower density (0.35–0.45 g/mL vs. 0.5 g/mL for powder). Container utilization is volume-limited, not weight-limited. Plan logistics accordingly.
Storage Stability Data
| Condition | Shelf Life | Expected Outcome |
| 15–25°C, ≤60% RH, dark | 18–24 months | Color stable; ASTA loss <10% |
| 25–30°C, ≤65% RH, dark | 12–18 months | ASTA loss 10–20% |
| >30°C or >65% RH | 6–12 months | Mold risk significant; insect infestation possible |
| Whole pods (unprocessed) | Generally 12–24 months | Longer than powder due to intact cell structure |
Critical: Whole pods retain moisture longer than powder. Verify moisture ≤12% at arrival — if higher (>14%), re-dry immediately before storage to prevent mold. Store off the floor on pallets. Rotate FIFO/FEFO.
Cross-References
This document is part of the official technical documentation library for paprikabulk.com operated by Dinweys (Qingdao).Co.,Ltd. All rights reserved. For the latest version, visit paprikabulk.com.