The Scoville Scale was developed in 1912 by Wilbur Scoville, a pharmacist from the United States. To determine the SHU, an exact weight of hot pepper is dissolved in alcohol to extract the capsaicinoids components. These components are then diluted in a solution of sugar water and decreasing concentrations are given to a panel of trained tasters until a majority can no longer detect them in a diluted form. The heat level is then rated based on this dilution in multiples of 100 SHU. This system was initially purely organoleptic but nowadays is measured using HPLC (high-performance liquid chromatography) to prevent any deviation from sensory fatigue or the chosen panel´s resistance.

Red paprika has a sweeter and milder flavor. It may be smoked, which will give it a different flavor altogether. Additionally, Hungarian sweet paprika is milder than Hungarian hot paprika. The hot variety can be hotter than jalapeno. Spanish paprika comes in mild, medium and hot variants.

The quality of the paprika peppers used in the production of paprika oleoresin significantly impacts the final product. Therefore, it is crucial to source high-quality, dried paprika peppers that are rich in pigments and essential oils. Suppliers who work directly with paprika farmers and growers can ensure the freshness and quality of the peppers used in the extraction process.

A leading spice manufacturer, Xingtai Hongri Spice division offers an extensive line of superior pure spices, Paprika Powder, Chili Powder, Ginger Powder, etc. Our manufacturing operations are equipped withstate of the art cleaning, milling, blending, sterilization and packaging systems.