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.
La Ristra’s paprika has a gluten-free distinction since the ground harvest comes entirely from our own mill, used only for this purpose. Our paprika does not contain any traces from other raw materials.