Egyptian Paprika & Chili

Egyptian paprika and chilli (Capsicum annuum) from the Nile Delta are supplied whole, crushed and as powder. Colour is the property that drives value in this category, and it is measured as extractable pigment by the ASTA method rather than judged by appearance — a material can look vivid and extract poorly, or look dull and extract well.

Colour and pungency are separate specifications. Heat is measured in Scoville units or as capsaicin content by HPLC, and a high-colour paprika may be entirely mild. Buyers should state both parameters where both matter, since specifying colour when heat was meant is a common and expensive error.

Applications include seasoning and spice blends, meat and sausage manufacture, snack and convenience-food production, sauce and condiment manufacture, and use as a natural colouring component. Egypt's long, dry, high-radiation season allows fruit to be brought to full maturity in the field and dried without the weather interruptions that force compromise elsewhere.

Because carotenoid pigment degrades with heat, light, oxygen and time, a colour value describes the material on the date of analysis. We report the value per lot on the certificate of analysis rather than promising a fixed figure in advance; where your formulation requires a specific minimum, tell us the value and the point of measurement and we will confirm what we can contract to. Specifications are available upon request. FOB Alexandria.