ABSTRACT
Paprika powder is one of the most important spices surpassed by only the original pepper. Seventy per cent of the spice is used for industrial purposes, and in meat products, soups, sauces and snacks. The traditional quality attributes are taste, pungency, colour intensity and stability. Due to increasing safety requirements in food processing techniques, additional attributes like microbial status and the possible occurrence of mycotoxins are gaining importance. The modern strategies in agricultural and food technological production are guided by the “field to fork”, idea. Therefore, considerations about paprika quality have to be extended to include horticultural aspects.
