Visual Paprika Irradiated Q
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|Cerificate of Analysis (COA)|| |
Olam products are produced to meet our specification. Once you place an order, batch level COA’s are emailed to you at the time of shipment. Please note, the COA will contain all microbiological and physical & chemical analysis parameters available on the spec. Please be sure this specification will work for your application prior to purchasing.
|FSMA Notice||Product to be further processed to eliminate microbial hazards|
|Moisture||12 % MAX|
|Granulation||95 % MIN THROUGH US #40|
|Scoville/Heat Unit||Mild (50-2,500)|
|Standard Plate Count (CFU/g)||Not Available: This product does not report Standard Plate Count on the COA. Please be sure this specification will work for your application prior to purchasing.|
|Yeast / Mold / Coliform (CFU/g)||Not Available: This product does not report Yeast / Mold / Coliform on the COA. Please be sure this specification will work for your application prior to purchasing.|
|E Coli||None Detected|
|Storage||Varies - See Spec|
Where is paprika cultivated?
Olam’s paprika is grown in New Mexico, Texas and Arizona. Our proprietary paprika seed is grown by farmer partners who have been working with us for decades — these grower partnerships are at the center of Olam’s agricultural expertise.
We begin harvesting our chilies in September, starting in the southernmost region and working our way north, through December. Once harvested, the chilies are brought to Olam’s processing facility in Las Cruces, New Mexico for cleaning, washing and drying.
Once dried, the chilies are ground into powder and stored in Modified Atmosphere Packaging (MAP) and kept in cold storage to preserve the color and flavor. When producing the finished goods, we blend batches of ground paprika to match a desired ASTA level. The ASTA level determines the amount of color that is extracted in oil or fat, the larger the number the brighter the color.
Applications for paprika
So, when can I use paprika? Paprika has many applications, including:
- As a coloring agent in a final application
- Adding color to sausage or plant-based proteins
- To season and color rice dishes, stews and soups
- To dye eggs and clothing
- Sprinkled as a garnish
History of paprika
Paprika is made from varieties of the plant Capsicum annuum. It’s origins can be traced to the Antilles Islands, Central America and southern Mexico, where it has been cultivated for centuries. It is believed that paprika was introduced to Europe by Christopher Columbus after he “discovered” it in the New World.
At first, it was only used to decorate gardens of nobility in Europe before its true properties were utilized. It has been used throughout history as a seasoning and as medicine. Paprika is first mentioned in recorded English history in 1896.
|Ships In||7 Business Days|
|Ships From||Las Cruces, NM|
|Box Dimensions||15.5"L x 14"H x 11.5"W|
|Pallet Dimensions||48"L x 40"W x 62"H|
|Shipping & Delivery|
Let us do the heavy lifting! We offer competitive shipping rates to the contiguous United States. Depending on your total order weight, you will have the option to select from the following shipping methods.
|Specification||Visual Paprik a Spec|