ICS 67.220.10                         DMS 1290:2016  
                          First edition  
   
 
 
DRAFT MALAWI STANDARD 
 
 
 
 
 
 
 
 
Ground paprika ( Capsicum annum  L.) – 
Specification 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard 
  
  ICS 67.220.10                 DMS 1290:2016 
 
 
 
 
 
 
 
Ground paprika ( Capsicum annum  L.) – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the 
Malawi Bureau of Standards 
Moirs Road 
P O Box 946 
BLANTYRE 
 
 Tel:  +265 1 870 488 
Fax:  +265 1 870 756 
  E-mail:  mbs@mbsmw.org  
             Web-site:  www.mbsmw.org 
 
Price based on 9 pages 
© Copyright reserved  
 iTABLE OF CONTENTS 
  
Contents                                                                                                                                                     Page   
Foreword………………………………………………………………………………………………………………… .. i 
Technical committee…………………………………………………………………………………… ……………….. i 
Notice………………………………………………………………………………………………………………………  i 
Scope……………………………………………………………………………………………………………………..  1 
Normative references………………………………………………………………………………… ………………… 1 
Terms and definitions……………………………………………………………………………… …………………… 1 
Description………………………………………………………………………………………………………… …….. 2 
Requirements……………………………………………………………………………………………………… ……. 2 
Contaminants……………………………………………………………………………………………………… ……. 3 
Hygiene…………………………………………………………………………………………………………………. .. 4 
Test methods……………………………………………………………………………………………………… ……..4 
Packaging and labelling………………………………………………………………………… ……………………… 4 
Annex A (normative)  – Determination of moisture content……………………………………………… ………… 5 
Annex B (informative)  – Recommendations relating to storage and transport conditions………………………. 7 
Annex C (informative)  – Selected list of common names for capsicum annuum l . In different languages…… 8 
Bibliography……………………………………………………………………………………………………… ……… 9 
 
FOREWORD 
 
This draft Malawi standard has been prepared by MBS /TC 8, the Technical Committee on  Spices and 
condiments,  to provide requirements for ground paprika.  
 
The standard is based on the International standard , ISO 7540:2006, Ground paprika (Capsicum annum L.) 
– Specification.  
 
Acknowledgement is made for the use of the informat ion. 
 
 
TECHNICAL COMMITTEE 
 
This draft Malawi standard was prepared by MBS/TC 8 , the Technical Committee on Spices and condiment s, 
and the following companies, organizations and inst itutions were represented: 
 
Blantyre City Council; 
Blantyre District Health Office (Ministry of Health ); 
Blantyre ADD; 
Lilongwe University of Agriculture and Natural Reso urces (Bunda College Campus); 
Malawi Bureau of Standards; 
Nali Limited; 
Peoples Trading Centre; 
Rab Processors Ltd; 
Tajo Foods; and 
Unilever South East (Malawi) Ltd.  
 
 
NOTICE 
 
This standard shall be reviewed every five years, o r earlier when it is necessary, in order to keep ab reast of 
progress. Comments are welcome and shall be conside red when the standard is being reviewed.
  
1 
   DMS 1290:2016 
DRAFT PROPOSAL  
 
Ground paprika ( Capsicum annum L.) – Specification  
 
 
1 SCOPE 
 
This Malawi standard defines the requirements for g round paprika. 
 
This standard is not applicable to ground chillies and capsicums. 
 
Note 1: A list of terms used in different countries for pap rika ( Capsicum annuum L.) is given in Annex C. 
 
Note 2:  Specifications for ground chillies and capscums ar e given in ISO 972. 
 
 
2 NORMATIVE REFERENCES 
 
The following standards contain provisions which, t hrough reference in this text, constitute provision s of this 
standard. All standards are subject to revision and , since any reference to a standard is deemed to be  a 
reference to the latest edition of that standard, p arties to agreements based on this standard are enc ouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Informatio n on 
currently valid national and draft Malawi standards  may be obtained from the Malawi Bureau of Standard s. 
 
MS 19, Labelling of pre-packed foods – General standard; 
 
MS 21, Food and food processing units – Code of hygienic c onditions;  
 
MS 141, Spices and condiments – Determination of total ash;  
 
MS 919, Spices and condiments – Determination of acid-insol uble ash;  
 
MS 922, Spices and condiments – Determination of non-volati le ether extract;  
 
MS 1297, Ground (powdered) paprika – Microscopic examination ;  
 
MS 1298, Ground (powdered) paprika – Determination of total natural colouring content; and 
 
ASTA, Analytical Methods 21.3:1998, Pungency of capsicums  and their oleoresins (HLPC method).  
 
 
3 TERMS AND DEFINITIONS 
 
For the purposes of this standard, the following te rms and definitions shall apply: 
 
3.1 
extraneous matter 
substances not belonging to the Capsicum annuum L. plant, and part of plants other than the fruits of 
Capsicum annuum L. 
 
3.2 
additives 
materials helping to maintain the original quality of the products without hazardous effect on human h ealth 
 
 
3.3 
adulterants 
materials added to improve the low quality of the p roduct or to mask its defects  
 
EXAMPLES Natural and artificial colouring agents, o leoresins, tomato powder, saccharin.  
2 
 4 DESCRIPTION 
 
Ground paprika is the product obtained by grinding the ripe dried fruits of different varieties of Capsicum (e.g. 
Capsicum annuum L. var. longum , Capsicum annuum L. var. grossum , Capsicum annuum L. var. 
abbreviatum , Capsicum annuum L. var. typicum ) of the Solanaceae plant family. 
 
Ground paprika is prepared from the pericarp and th e seeds of the paprika fruit. It may contain a vari able 
amount of other parts of the fruit, such as the pla centa, the calyx and the stalk. 
 
The colour of ground paprika varies, according to i ts quality, from vivid brilliant red through yellow ish and 
brownish-red to pale reddish-brown. 
 
Additives (see 3.2 ), allowed in accordance with the regulations of th e target country and after agreement 
between buyer and seller (antioxidants, anti-caking  agents, etc.), may be introduced into the ground p aprika. 
In that case, the final product shall be labelled i n accordance with current regulations. 
 
 
 
Figure 1 – Hanging and standing-up types of fruits of Capsicum annuum L.  
 
 
5 REQUIREMENTS 
 
Note: Recommendations relative to storage and transport c onditions are given in Annex B. 
 
5.1 Taste and odour 
 
The taste of ground paprika can be pungent or free from pungency; its odour shall be pleasantly aromat ic. 
Ground paprika shall be free of any off-tastes and off-odours, in particular musty or rancid ones, and  from 
any foreign tastes and odours. 
 
5.2 Presence of insects, moulds, etc. 
 
Ground paprika shall be free from living insects, a nd practically free from dead insects, insect fragm ents, 
rodent contamination and moulds visible to the nake d eye. 
 
5.3 Extraneous matter 
 
The proportion of permissible extraneous matter (se e 3.1 ) present in the ground paprika shall be determined  
by microscopic examination in accordance with the m ethod described in MS 1297 and shall form the subje ct 
of an agreement between the buyer and the seller. 
 
3 
 5.4 Adulterants 
 
The ground paprika shall be free from adulterants ( see 3.3 ). 
 
5.5 Quality categories 
 
Ground paprika is mainly graded as a function of it s colour, which can be: 
 
a) the extractable colour, expressed in ASTA 1 colour units according to MS 1298, or 
 
b) the visible colour, assessed by comparison with a reference sample, 
 
as well as of its degree of pungency, and physical and chemical characteristics (see table 1). 
 
Table 1 – Physical and chemical specifications  
 
Characteristic  Specifications  Test method  
Categories  
I II III IV 
Natural colouring matter, in ASTA colour units 
(minimum values) 120 100 80 60 MS 1298 
Capsaicin content, µg/g (maximum values) 
Scoville value (µg/g x 15) 30 a 
450  30 a 
450  30 a 
450 30 a 
450 ASTA 21.3 
Moisture content, mass fraction, %, (maximum 
value) 11 11 11 11 Annex A 
Total ash, on dry basis, mass fraction, %, 
(maximum value) 8.0 8.0 8.5 10.0 MS 141 
Acid insoluble ash, on dry basis, mass fraction, 
% (maximum value) 0.6 b 0.7 b 0.9 b 1.0 b MS 919 
Non-volatile ether extract, on dry basis, mass 
fraction, % (maximum value) 17.0 17.0 20.0 25.0 MS 922 
a Above this value the ground paprika is pungent. If pungency is required, its degree should 
be subject of the agreement between the buyer and s eller. 
b If the product contains an anti-caking agent, this value is allowed to be higher than 1 %. 
 
 
6 CONTAMINANTS 
 
The Codex Alimentarius Commission has not yet publi shed provisions for maximum limits of contaminants 
(heavy metals, pesticide residues, mycotoxins, etc. ) of ground paprika. However, progress in this fiel d is 
continuous therefore it is advisable to check wheth er or not new limit(s) for contaminant(s) is/are pu blished. 
 
                                                             
1 STA: American Trade Spice Association  
4 
 In the meantime, the European Commission (EC) maxim um levels of some mycotoxins as follows: 5.0 μg 
aflatoxin B1 per kilogram of ground paprika and 10. 0 μg total aflatoxin per kilogram of ground paprika [1], [2] 
shall be applicable. 
 
However, national regulation in various other count ries may be different from the EC regulation, so it  is 
advisable to take into account the relevant food sa fety legislation in force in the target country in delivery 
contracts. 
 
 
7 HYGIENE  
 
7.1 It is recommended that the ground paprika be prepar ed and handled in accordance with the 
appropriate sections of MS 21 and the Code of hygie nic practice for spices and dried aromatic plants [3] . 
 
7.2 The product shall: 
 
a) be free from microorganisms in amounts which may  represent a hazard to health; more detailed 
requirements should be specified in the contract ma de between the seller and the buyer; 
 
b) be free from parasites which may represent a haz ard to health; and 
 
c) comply with relevant food safety legislation in force in the target country. 
 
ISO 15161 [4]  is recommended for developing an adequate quality management system including hygienic 
requirements, and ISO 22000 [5] is recommended for developing a food safety managem ent system. 
 
 
8 TEST METHODS 
 
The samples of ground paprika shall be analysed in order to ascertain their conformity to the specific ations of 
this standard by following the test methods referre d to in 5.5 and table 1. 
 
 
9 PACKAGING AND LABELLING 
 
9.1 Packaging 
 
The ground paprika shall be packed in new, sound, c lean, sealed packaging made of material which canno t 
affect the colour of the product. The packaging mat erial should be impervious to fat and to aroma (e.g . 
plastic bags, new jute sacks lined with plastic mat erial, or tin-plate containers). 
 
9.2 Labelling 
 
In addition to the requirements prescribed in MS 19 , the following particulars shall be marked on each  
package or on a label attached to the package: 
 
a) name of the product (botanical name and type of presentation), and trade name or brand name, 
where appropriate; 
b) quality category, pungency; 
c) batch number; 
d) net mass; 
e) best before date; 
f) storage conditions; 
g) name and address of the producer; 
h) name and address of the packer, if it is other t han the producer; 
i) name of the country from where the product is or iginated; and 
j) any other indications requested by the buyer. 
 
 
 
  
5 
 ANNEX A 
(normative) 
 
DETERMINATION OF MOISTURE CONTENT 
 
A.1 Introduction 
 
This annex specifies an oven-drying method for the determination of the moisture content of ground pap rika. 
 
A.2 Principle 
 
A test portion of ground paprika is dried at 95 °C ± 2 °C in an oven at atmospheric pressure, until pr actically 
constant mass is reached. 
 
A.3 Apparatus 
 
Usual laboratory apparatus and, in particular, the following: 
 
A.3.1 Electric oven,  with thermostatic control and good natural ventila tion, capable of being regulated so 
that the temperature of the air and of the shelves in the neighbourhood of the test portions lies betw een  
93 °C and 97 °C in normal operation. 
 
A.3.2 Flat-bottomed vessel,  either of metal or glass. 
 
If metal is used, it shall be resistant to attack u nder the test conditions. The vessel shall be provi ded with a 
well-fitting lid, and shall allow the test portion to be spread to about 0.3 g/cm 3 (e.g. a vessel of diameter 
50 mm and height 30 mm to 40 mm). Glass vessels wit h ground closures may also be used. 
 
A.3.3 Analytical balance,  capable of weighing to the nearest 0.001 g. 
 
A.3.4 Desiccator,  containing an effective desiccant such as anhydrou s calcium chloride or silica gel, and 
provided with a ceramic plate which allows vessels ( A.3.2 ) to cool rapidly. 
 
A.4 Sampling 
 
A representative sample should have been sent to th e laboratory. It should not have been damaged or 
changed during transport or storage. 
 
Sampling is not part of the method specified in thi s Malawi standard. A recommended sampling method is  
given in ISO 948 [6]. 
 
A.5 Procedure 
 
A.5.1 Test portion 
 
Dry the open vessel with its lid ( A.3.2 ) for 1 h at 95 °C in the oven ( A.3.1 ). Close the vessel and cool it in the 
desiccator ( A.3.4 ), then weigh it to the nearest 0.001 g ( A.3.3 ). 
 
Rapidly weigh, to the nearest 0.001 g, a quantity o f 5 g ± 1 g of the homogenized ground paprika in th e dried 
vessel ( A.3.2 ). Spread the ground paprika evenly over the whole base of the vessel and close the vessel 
with its lid. 
 
Carry out these operations as quickly as possible t o avoid any appreciable change in moisture content.  
 
A.5.2 Determination 
 
Place the open vessel containing the test portion ( A.5.1 ), together with the lid, in the oven ( A.3.1 ) set at  
95 °C. Close the oven and dry the test portion for 4.5 h, timing from the moment the oven temperature is 
again between 93 °C and 97 °C. 
 
Do not open the door of the oven during drying and do not place moist products in the oven before remo ving 
the dry test portions, as this will result in parti al rehydration of the latter.  
6 
 At the end of drying, quickly take the vessel out o f the oven, cover with its lid and place it in the desiccator 
(A.3.4 ). As soon as the vessel has cooled to laboratory t emperature (generally this takes about 30 min), 
weigh it to the nearest 0.001 g. 
 
Carry out two determinations on the same test sampl e. 
 
A.6 Expression of results 
 
The moisture content, w, expressed as a mass fraction in percent of the gr ound paprika as received, is 
calculated by the following equation: 
%100 
0 12 1×−−=m mm mw  
Where, 
 
0m is the mass of the vessel, in grams; 
1m is the mass of the vessel and the test portion bef ore drying, in grams; and 
2m is the mass of the vessel and the test portion aft er drying, in grams. 
 
Take as the result the arithmetic mean of the two d eterminations ( A.5.2 ) if the difference between the results 
is smaller than 0.2 % (mass fraction). Otherwise, r epeat the determination on two other test portions.  
 
Report the result to one decimal place. 
 
A.7 Repeatability 
 
The absolute difference between two independent sin gle test results, obtained using the same method on  
identical test material in the same laboratory by t he same operator using the same equipment within a short 
interval of time, will in not more than 5 % of case s be greater than 0.2 % of the arithmetic mean of t he two 
results. 
 
A.8 Test report 
 
The test report shall specify: 
 
a) all information necessary for the complete ident ification of the sample; 
b) the sampling method used, if known; 
c) the test method used, with reference to this ann ex; 
d) all operating details not specified in this anne x, or regarded as optional, together with details o f any 
incidents which may have influenced the test result (s); and 
e) the test result(s) obtained or, if the repeatabi lity has been checked, the final quoted result obta ined. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
 ANNEX B 
(informative) 
 
RECOMMENDATIONS RELATING TO STORAGE AND TRANSPORT C ONDITIONS 
 
A.1 Ground paprika should be stored in dry and cool, co vered premises, well protected from the sun, 
excessive heat and moisture. 
 
A.2 The warehouse should be dry, free from unpleasant o dours, and protected against the ingress of 
insects and other vermin. 
 
A.3 The packages should be handled and transported in s uch a manner that they are protected from 
rain, from the sun or from other sources of excessi ve heat, from unpleasant odours and from all 
contamination (cross-infestation), especially in th e holds of ships. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 ANNEX C 
(informative) 
 
SELECTED LIST OF COMMON NAMES FOR CAPSICUM ANNUUM L . IN DIFFERENT LANGUAGES 
 
Language  Common name  
Danish  Paprika  
Dutch  Paprika  
English  Paprika  
Esperanto  Papriko  
Estonian  Harilik paprika 
Finnish  Ruokapaprika, Paprika 
French  Piment annuel, Piment doux, 
Paprika de Hongrie, Piment 
doux d’Espagne 
German  Paprika  
Greek  Piperia  
Hebrew  Paprika  
Hindi  Deghi mirch  
Hungarian  Füszerpaprika-örlemëny (with 
the categories különleges; 
csemege; ëdesnemes and 
rözsa) 
Icelandic  Paprikuduft  
Italian  Peperone, Paprica 
Papiamento  Promenton, Promëntön 
Persian  Felfele Ghermez  
Portuguese  Pimentäo doce 
Polish  Paprika roczna 
Romanian  Ardel  
Spanish  Pimento, Pimento molido, 
Paprika 
Swahili  Pilipili hoho 
Swedish  Paprika  
Tibetan  Sipen ngonpo, Si pan sngon po 
 
  
9 
  
BIBLIOGRAPHY 
 
[1] European Commission Regulation No. 472/2002 of 12 March 2002 amending regulation (EC) No. 
466/2001 setting maximum levels for certain contami nants in foodstuffs. Official Journal of the European 
Commission, 16.3.2002 
 
[2] EN 14123, Foodstuffs – Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in 
peanuts, pistachios, figs and paprika powder – High  performance liquid chromatographic method with 
postcolumn derivatization and immunoaffinity column  clean-up 
 
[3] Codex Alimentarius Commission/RCP 22-1979, Code of Hygienic Practice for Spices and Dried Arom atic 
Plants 
 
[4] ISO 15161, Guidelines on the application of ISO 9001:2000 for the food and drink industry 
 
[5] ISO 22000, Food safety management systems – Requirements for a ny organization in the food chain 
 
[6] ISO 948, Spices and condiments – Sampling 
 
[7] ISO 972, Chillies and capsicums, whole or ground (powdered) – Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
ICS 67.220.10                       DMS 1290:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFI CATION MARK SCHEME 
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology. To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.