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DIN Standards Committee Food and Agricultural Products

Overview

This standard specifies requirements for ground paprika (Capsicum annuum L.). Moreover, Annex A contains a method for the determination of the moisture content of ground paprika and in Annex B recommendations relative to storage and transport conditions are given. Additionally, a list of the terms for paprika used in different countries is included in Annex C. Paprika (Capsicum annuum L.) originates from South America. The plant arrived in Europe after the discovery of the American continent (1492) and spread across the whole world in the centuries that followed. Until the turn of the 19th century, the ground (powdered) paprika was mainly known as a medicine. Shepherds used it as a spice, and its use became wider as the cultivation of the sweet (non-pungent) varieties was developed. Ground paprika plays an important role mainly in those countries where so-called fatty meals are preferred. The taste and natural colouring compounds of ground paprika improve the hedonic value of this type of meal. In addition, part of the natural carotene content of paprika is provitamin A, therefore the natural unsaturated oil content has a heart stimulant effect and the pungent varieties promote digestion. The requirements specified in DIN EN ISO 7540 apply mostly to quality-determining characteristics such as taste and odour, the presence of insects and moulds, extraneous matter, adulterants, quality categories, as well as contaminants and hygienic requirements. This standard can be applied by both the food investigation centres, for food control, and the involved business circles, within the framework of quality control. On the basis of the requirements of this internationally standardized specification, the various contracting parties can agree upon the desired qualities of delivery of the paprika. In addition to quality-determining characteristics such as taste and odour of paprika, aspects such as health protection or product safety play a major role in this product standard. The International Standard ISO 2825 has been adopted as a European Standard on the basis of a resolution by CEN/BT WG 162. The International Standard ISO 7540 has been prepared by ISO/TC 34/SC 7 "Spices, culinary herbs and condiments" (secretariat: BIS, India). CEN/SS C01 "Food products", the secretariat of which is held by the CEN Management Centre (CMC), is responsible for the European Standard. On the national level, the responsible Working Committee is NA 057-05-07 AA "Gewürze und würzende Zutaten" ("Spices and condiments") of NAL.

Document: references other documents

Responsible national committee

NA 057-05-07 AA - Spices and condiments  

Responsible european committee

CEN/BT - BT Technical Board  

Responsible international committee

ISO/TC 34/SC 7 - Spices, culinary herbs and condiments