What Is ASTA Colour Value in Chilli?
ASTA colour is the standard measure of red-chilli and paprika colour strength; higher means deeper extractable red.
What is ASTA colour value in chilli?
ASTA colour value grades the extractable red colour of chilli and paprika: the higher the number, the deeper the colour. Byadgi runs ASTA 130-150 and is bought for colour; Guntur Sannam S4 runs 100-120 and is bought for heat.
ASTA colour by chilli grade
| Chilli | ASTA colour | Bought for |
|---|---|---|
| Byadgi | 130-150 | Colour |
| Teja S17 | 110-130 | Heat and colour |
| Guntur Sannam S4 | 100-120 | Heat |
How to use ASTA in a spec
Colour extractors, paprika-oleoresin makers and food processors buy on ASTA because it predicts the red they can put into a product. If your product is judged on colour, write a minimum ASTA into the contract and test on arrival.
ASTA and heat are separate axes. Byadgi is low-heat but high-colour; Guntur Sannam is the reverse. Do not assume a hot chilli is also a deep-coloured one.
Frequently asked
Does a higher ASTA value mean a hotter chilli?
No. ASTA measures colour, not heat. Heat is measured separately in Scoville units. Byadgi is high-colour and low-heat.
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Start a sourcing enquiry →What this page does not tell you
- Colour retention over storage
- ASTA declines with heat, light and time; the rate of decline is lot-specific and not stated here as a fixed figure.
Reviewed 16 July 2026.
Sources
- Spices Board of India — Export statistics· Tier 1, retrieved 2026-07-16