Paprika powder is one of the most important spices surpassed by only the original pepper
. Seventy per cent of the spice is used for industrial purposes, and in meat products, soups, sauces and snacks. The traditional quality attributes are taste, pungency, colour intensity and stability. Due to increasing safety requirements in food processing techniques, additional attributes like microbial status and the possible occurrence of mycotoxins are gaining importance. The modern strategies in agricultural and food technological production are guided by the "field to fork", idea. Therefore, considerations about paprika quality have to be extended to include horticultural aspects.
The genus Capsicum
belongs to the Solanaceae and comprises five domesticated species: C. annuum, C. frutescens, C. chinense, C. baccatum and C. pubescens. However, only members of the first three species are of industrial significance. The main distinctive features of the genus are the size of the fruits, the thickness of the fruit flesh, shape, colour and the pungency.
Capsicum fruits are known by a considerable number of names, such as Capsicums, peppers, Spanish pepper, Cayenne pepper
, chile, chillies and paprika. All names, including the Read more [...]