The extractable colour of paprika is usually expressed in ASTA units, which give an idea of the carotenoid content and quality of the powdered product. Our high-quality paprika has an average of 180 ASTA units, much higher than the minimum requirement of 90. This is achieved thanks to a spaced-out harvest that can last for up three weeks.

The water content of our paprika is reduced far below the maximum legal threshold limit of 15% to enhance its flavour and preserve its characteristics for a longer time.