ATA Smoked Hot Paprika Powder – Oak-Smoked Hot Paprika, ASTA 120

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

Real oak smoke and warm heat in one paprika powder

Most paprika powders ask the buyer to choose: smoke or heat. ATA Smoked Hot Paprika Powder is milled from hot red paprika peppers that are slow-smoked over oak while still whole, then ground — so a single ingredient delivers genuine wood-smoke character, a warm 800–1,500 SHU heat and the deep red color paprika is bought for. It is the pimentón picante position in the ATA paprika line: the smoked counterpart to our sweet smoked grade, and the paprika-based alternative to generic smoked chili powder.

• ATA Smoked Hot Paprika Powder is ground from hot red paprika peppers (Capsicum annuum) slow-smoked over oak before milling — the smoke is in the pepper, not sprayed on afterwards.
• ATA Smoked Hot Paprika Powder measures 800–1,500 SHU (typical ≈1,200 SHU) by HPLC (AOAC 995.03) — warm, present heat that seasons rather than overwhelms.
• ATA Smoked Hot Paprika Powder carries ASTA 120 typical color (release ≥110, ASTA 20.1), so it colors as strongly as it smokes.
• ATA Smoked Hot Paprika Powder is milled to 60 mesh with moisture ≤11.0% (ISO 939).
• ATA Smoked Hot 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 SKU Differs

vs ATA Smoked Sweet Paprika Powder

• Heat: The sweet smoked grade sits below 500 SHU — smoke and color without real warmth. This SKU’s 800–1,500 SHU adds a clear, warm heat layer on top of the same oak-smoke base.
• Use split: Choose the sweet grade when smoke must stay family-mild (snack dustings for broad audiences, color-led blends). Choose this hot grade when the smoke is meant to arrive with a kick — BBQ rubs, chorizo, spicy marinades.
• Everything else matches: Same oak-smoking of whole peppers, same 60 mesh milling, same CoA discipline.

vs ATA Hot Paprika Powder (unsmoked)

• Process: The unsmoked hot paprika is dried with hot air; this SKU’s peppers are slow-smoked over oak first, which drives the color darker and adds the smoke compounds that define pimentón-style flavor.
• Flavor job: Unsmoked hot paprika gives clean red-pepper heat and brighter color. This SKU gives smoke first, heat second — the right order for rubs, cured meats and fire-cooked positioning.
• Color note: Expect ASTA 120 typical here against the brighter readings of unsmoked lots; smoking trades a little brightness for depth.

vs ATA Smoked Chili Powder

• Base pepper: This SKU is 100% paprika-type peppers, milled for color as much as heat — ASTA 120 is a release specification. Smoked chili powder is a heat-led chili grind without an ASTA color guarantee.
• Heat band: 800–1,500 SHU here, deliberately in the warm band where smoke stays the headline. Smoked chili powder runs hotter and reads as a chili product, not a paprika.
• Buying rule: If the specification sheet lists ASTA color, buy this SKU. If it lists only SHU and smoke, the smoked chili powder is the simpler fit.

Industrial Applications & Usage

• BBQ rubs and grill seasonings: The natural headline use — smoke, color and warm heat from one ingredient, at 1–3% of the rub blend.
• Chorizo and cured meats: Pimentón picante is the defining spice of spicy chorizo; dose per recipe, typically 1–2.5% of meat weight, where the smoke supports the cured profile.
• Stews, goulash and braises: Bloom in oil at the start of cooking; the fat carries both the smoke and the color through the dish.
• Snack dusting: A smoked-hot top note for chips, nuts and extruded snacks, blended with salt and the sweet smoked grade to tune heat.
• Sauces and marinades: Smoked-heat base for BBQ sauces, hot sauces with a smoked line extension, and meat marinades.
• Spice blending: The smoked-hot component in house blends; blends predictably with the ATA sweet paprika ladder because the mesh and moisture specs match.

Usage guidance: paprika scorches easily — add after the highest-heat step or bloom briefly in oil below smoking point. Smoke intensity varies slightly between lots because it comes from a real wood process; the CoA heat and color figures are the controlled constants.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg on agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed in the RFQ by pack format; mixed lots with other ATA paprika SKUs can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Smoke aroma is the first quality to fade — rotate stock and reseal opened bags.
• 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.
• Batch CoA reporting SHU (HPLC), ASTA color, moisture and microbiology.
• Commercial invoice, packing list, bill of lading, Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. Is the smoke real wood smoke, or added smoke flavor?
Real wood smoke. Whole hot paprika peppers are slow-smoked over oak before milling; no liquid smoke or smoke flavoring is added to this SKU. That is also why smoke intensity can vary slightly between lots while heat and color stay inside their specified bands.

2. How hot is 800–1,500 SHU in practice?
Warm and clearly present, but still a seasoning heat, not a challenge heat — roughly the warmth of a picante pimentón. It is designed so the smoke stays the headline flavor; buyers needing more fire should blend up with a hotter ATA chili powder rather than overdosing this SKU.

3. What does ASTA 120 mean, and why is it lower than your sweet paprika grades?
ASTA is the standard extractable-color scale for paprika (method ASTA 20.1). Smoking darkens the pepper, so smoked lots read deeper and slightly lower than bright unsmoked sweet grades that reach ASTA 140–180. ASTA 120 typical with a ≥110 release floor is the honest smoked-hot position, and the lot figure is printed on the CoA.

4. Can I get this heat level in the sweet smoked style, or a hotter smoked paprika?
The smoked line is two-step: sweet smoked (below 500 SHU) and this hot smoked grade (800–1,500 SHU). For hotter smoked profiles, buyers typically blend this SKU with ATA Smoked Chili Powder; a dedicated hotter smoked paprika can be discussed in the RFQ as a custom lot.

5. What mesh is it, and can I get a finer grind?
Standard milling is 60 mesh, matched to the ATA paprika line so blends behave consistently. Finer grinds can be discussed in the RFQ; note that very fine milling warms the powder and can mute smoke aroma, which is why 60 mesh is the standard for this SKU.

6. How should it be stored, and what fades first?
Sealed, cool, dark and dry, for 18–24 months. Smoke aroma fades before color or heat, so keep bags sealed, rotate stock first-in-first-out, and avoid warm warehouse positions.

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 batch CoA reports SHU, ASTA color, moisture and microbiology. State your destination market in the RFQ so the right limit set is applied.

8. What do you need 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 is no public price and no cart — every quotation is issued on inquiry.