Paprika

Paprika is the spice and red colorant obtained by grinding the dried ripe fruits of sweet pepper cultivars, Capsicum annuum. Its red colour comes from a blend of about twenty carotenoids, predominantly capsanthin and capsorubin esters, which are oil-soluble and stable enough for processed foods. It is often used to enhance the colour of tomato-based foods, sausages, snacks, and sauces, while milder grades contribute colour with little heat and hotter Hungarian styles add pungency. Quality is graded by colour intensity measured as ASTA units. Because its carotenoids fade with light and oxygen, packaging and storage protect its vivid red, the attribute buyers value most.