| ≥1 piece | 3 |
| Flavour and taste: | Sweet & typical for sweet paprika |
| Color | Red Color |
| Purity | 99.5%min |
| Mesh: | 70Mesh |
| Parameter | limit | Method |
| Moisture | 10%max | ASTA2.0 |
| Ash | 8%max | ASTA3.0 |
| Acid Insoluble Ash | 1.60% | ASTA21.3 |
| Heat Level | <450 SHU | ASTA21.3 |
| Organism | Level | Method |
| Total Plate Count | <100,000 CFU/g | Comfmef Chap7 |
| Yeast | <1000 CFU/g | Comfmef Chap20 |
| Mold | <1000 CFU/g | Comfmef Chap20 |
| E.Coli | <1000CFUg | USFDA BAM2002 |
| Salmonella | Absent/25g | USFDA BAM2011 |
| MYCOTOXINS | Level | Method |
| Aflatoxin B1 | < 5ppb Max | ASTA24.2 |
| Aflatoxin(B1+B2+G1+G2) | < 10ppb Max | ASTA24.2 |
| Ochratoxin A | < 15ppb Max | AOAC2000.03 |