82. Paprika

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch82

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Paprika, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch82

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • paprika;
  • paprika, faintly pungent, brightly colored chili - annual plants, producing hot chili (red pepper);
  • paprika, important crop in Hungary - and neighboring Central and Eastern European countries;
  • paprika, gaining importance - through discovery of its ascorbic acid;
  • Spanish paprika, at one time - important raw material for oleoresin;
  • capsaicin and color content of paprikas - from different regions;
  • India, China and Peru, emerging as producers of raw material - for paprika oleoresin;
  • top-, medium- and low-grade varieties - based on color;
  • paprika constituents - its oleoresin, xanthophylls being oxygenated carotenes;
  • strength of oleoresin paprika - expressed as “color value” (CV)


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Units of Color

  • Oleoresin

  • Analytical Method

  • Uses

  • Identification Numbers

  • References