Paprika Oleoresin and ASTA Colour

ASTA colour table

Paprika and paprika oleoresin are bought for colour, measured on the ASTA scale. In the Indian trade the colour comes chiefly from Byadgi-type chilli, with Guntur and Teja contributing where some heat is wanted alongside colour.

Where oleoresin sits in the trade

• —Spice oils and oleoresins are a major Indian export line, at 12% of export value in FY2025-26, alongside chilli at 27%.
• —Paprika oleoresin is a solvent-extracted colour concentrate; its colour value is a multiple of the whole-spice ASTA figure, which is why high-ASTA Byadgi is the preferred feedstock.
• —Paprika falls under the EU aflatoxin limits of 5 µg/kg (B1) and 10 µg/kg (total), so colour feedstock still has to pass the same contaminant tests.

Buyer note

For whole or ground paprika, specify a minimum ASTA and a Sudan-dye clause. For oleoresin, specify the colour value you need and the carrier, and require a certificate of analysis; the extraction yield and finished colour value depend on feedstock and process.

Frequently asked

Which Indian chilli is used for paprika colour?

Byadgi-type chilli, at ASTA 130-150 with low heat, is the main colour feedstock for paprika and oleoresin. Guntur and Teja add colour where some heat is also wanted.