A comprehensive guide to paprika and chili ingredients for food manufacturing
- Sanita
- Nov 29
- 13 min read
Updated: 2 days ago
Paprika and chili ingredients shape the colour, aroma, and heat of thousands of food products across the UK and EU — from sausages and marinades to snack coatings, rubs, sauces, and ready meals. But “paprika” isn’t a single ingredient; it’s a whole category with different origins, drying methods, flavour profiles, heat levels, classifications, particle sizes, and industrial behaviours.
At Sanita Spices UK, we supply every major paprika and chili format used in professional food production — powders, crushed formats, smoked styles, silk cuts, high-ASTA colour paprikas, K-rated chilies, and premium flakes such as Aleppo.
This guide explains everything you need to choose the right one for your products.
Table of Content
Sweet Paprika (Classic / Noble Sweet) | Mild Paprika (Standard / Domestic Grade) | Hot Paprika | High-ASTA Paprika | Crushed Paprika | Paprika Silk | Hungarian Paprika Grades | Dehydrated Red Bell Pepper
Possible Substitutions (When you run out of the right one!)
Meat Processing | Ready Meals | Snack | Sauces | Dairy | Poultry | Seafood | Bakery
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