Thick powder free of grumes, of infestations (fragments of insects, hair of rodents, etc) and of macrocospic mildews. Obtained from fruits of Paprika that has reached the maturity organoleptic suitable (colour, flavor, texture, etc).
The production of the product in powder involves operations of selection, cleanliness, conditioning and reduction of particles .The smell and flavor of the Paprika in powder are typical and free of smells and flavors strange.
It Obtains various levels of intensity which go from 60 up to 200 ASTA. Method ASTA 20.1
For its digestive and diuretic properties, is used as the direct seasoning or as ingredient of divers dishes; food coloring agent for human consumption, of birds (pigmentation of the skin and the eggs), trouts, salmons and for the production of oleoresins.