ATA Green Paprika Powder – Sweet Green Pepper, Below 500 SHU

SKU: ATA-PAP-GRN · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Green End of the Paprika Shelf

Red paprika is only half the pepper. ATA Green Paprika Powder is milled from sweet peppers harvested green, before ripening turns them red, so it carries the other half of the flavor: fresh, grassy and green-pepper bright, with a natural green color and heat below 500 SHU. It colors and flavors in the green direction — herb sauces, green seasoning blends, vegetable and egg dishes — where red paprika would push both color and flavor the wrong way.

• ATA Green Paprika Powder keeps a natural green color from green-harvested sweet peppers — no added colorants.
• ATA Green Paprika Powder measures below 500 SHU by HPLC (AOAC 995.03), so it flavors without heat.
• ATA Green Paprika Powder tastes fresh and grassy-sweet, the green counterpart to red paprika’s ripe sweetness.
• ATA Green Paprika Powder is ground to 60 mesh at ≤11.0% moisture (ISO 939).
• ATA Green Paprika Powder ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

Product Snapshot

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Is Different

Versus ATA Green Chili Powder (ATA-PWD-GRN)

• Sweet versus hot green: That SKU is a hot green chili powder at 5,000–10,000 SHU, bought for green heat. This SKU is a sweet green paprika below 500 SHU, bought for green color and green-pepper flavor with no heat decision attached.
• Raw material: Green chilies versus green-harvested sweet paprika peppers — different fruit, different flavor: chili-green and pungent against pepper-green and grassy-sweet.
• Usage split: Reach for ATA-PWD-GRN when the recipe wants green fire. Reach for this SKU when it wants green color and fresh pepper flavor in heat-sensitive products — children’s foods, herb blends, delicate sauces.

Versus the ATA sweet red paprika ladder (ASTA 60–180)

• Color direction: The ladder colors red, graded by ASTA. This SKU colors green and carries no ASTA grade — its color is stated descriptively per lot, because green is the point.
• Flavor direction: Ripe, sweet and fruity against fresh, grassy and green. The two are complements on one shelf, not substitutes.
• Usage split: Red paprika for goulash, chorizo and warm red coloring. Green paprika for herb sauces, green seasonings, egg and vegetable dishes, and anywhere a red tint would be a defect.

Versus ATA Hungarian-Style Sweet Paprika Powder (ATA-PAP-HUN)

• Same sweetness, opposite color: Both sit below 500 SHU and both are recipe-led. The Hungarian-style grade is the bright-red édesnemes position (ASTA 140) for Central European red dishes; this grade is its green counterpart for green dishes.
• Shelf logic: A buyer building a full paprika program takes both: red sweet for the red recipes, green sweet for the green ones, one supplier and one CoA format.

Industrial Applications & Use

• Herb and green sauces: The green color and fresh pepper base for chimichurri-style sauces, herb pestos, green salsas and shatta-style green condiments that need body without red tint or heat.
• Seasoning blends: The green component in herb, ranch-style, vegetable and “garden” seasoning blends, and the visual green fleck base in dry rubs.
• Egg, cheese and vegetable processing: Green coloring and fresh pepper flavor for omelette mixes, cheese coatings, vegetable batters and ready-meal vegetable components.
• Snack seasoning: Green-pepper and herb profiles for chips, crackers and extruded snacks where a green note signals herbs and vegetables.
• Soup and sauce bases: Fresh green pepper flavor for green soups, cream sauces and white-sauce applications where red paprika would stain the base pink.
• Retail repacking: A distinctive shelf item — the green paprika most retail ranges lack — for private-label spice lines.

Handling note: green color is light-sensitive and fades faster than red. Protect from light at every stage, add late in cooking where color matters, and rotate stock promptly.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed in the RFQ by pack format; mixed shipments with other ATA paprika SKUs can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Green color fades first — strict light protection and first-in-first-out rotation matter more for this SKU than for red grades.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (ground Capsicum).

Certifications & Export Documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Per-lot CoA stating SHU (HPLC), moisture, microbiology and color note.
• Commercial invoice, packing list, bill of lading (B/L), Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. Is the green color natural, or is something added?
Natural. The powder is milled from sweet peppers harvested green, and the color is the fruit’s own green. No synthetic colorants and no added natural colorants are used in this SKU; the CoA states the color descriptively for each lot.

2. How is this different from green chili powder?
Heat and fruit. Green chili powder (ATA-PWD-GRN) is a hot product at 5,000–10,000 SHU made from green chilies. This is a sweet paprika below 500 SHU made from green sweet peppers — green color and fresh flavor without the fire.

3. Does it taste like red paprika?
No — deliberately. Red paprika tastes ripe, sweet and fruity. Green paprika tastes fresh, grassy and green-pepper bright. They are two ends of the same fruit’s life, and recipes call for one or the other.

4. Will the green color survive cooking?
It softens with long heat and light exposure, as natural green does. For color-critical dishes, add it late in cooking; for flavor-led uses (blends, batters, processed foods) the cooked color is part of the design. State your application in the RFQ and we will advise on grade and dosing.

5. What mesh is it, and does it disperse well?
60 mesh, consistent across the ATA paprika line. It disperses cleanly in fat- and water-based cooking; ask in the RFQ about the finer ultrafine grind grade for cold emulsions if your process needs it.

6. How should it be stored, and what fades first?
Sealed, cool, dark and dry for 18–24 months. Green color fades first and faster than red paprika’s, so light protection, resealing opened bags and first-in-first-out rotation are essential.

7. Is it tested for aflatoxin and pesticides?
Yes. Aflatoxin and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the per-lot CoA states SHU, moisture and microbiology. State your destination market in the RFQ so the right limit set applies.

8. What information is needed for an RFQ?
Destination market and port, quantity and preferred pack format (25 kg bags or 10 kg cartons), target application, and any specific CoA or certification requirements (for example Halal or Kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There are no public prices and no cart — every offer is issued by inquiry.