ISO 7540:2020

Overview

ISO 7540:2020 specifies quality, safety and labelling requirements for ground sweet and hot paprika produced from Capsicum annuum L. and Capsicum frutescens L. This international standard covers sensory, physical and chemical specifications, sampling and test methods, and gives recommendations for storage, transport and common names used for paprika in different countries (Annexes A and B). It does not apply to ground chillies or other capsicum species (see ISO 972).

Key Topics and Requirements

• Scope: Applies to ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.).
• Sensory & Appearance: Colour ranges from vivid red to pale reddish-brown; odour must be pleasantly aromatic and free of off-flavours.
• Extraneous Matter: Maximum 1% by visual examination (ISO 927).
• Chemical limits (representative values from Table 1):
  • Total capsaicinoids: Sweet ≤ 30 mg/kg; Hot > 30 mg/kg (ASTA 21.3).
  • Scoville (SHU): correlates with capsaicinoids (see standard).
  • Moisture: maximum 11.0% (ISO 939).
  • ASTA extractable colour: minimum 60 (sweet) and 30 (hot) (ISO 7541).
  • Total ash (dry basis): max 10.0% (ISO 928).
  • Acid-insoluble ash (dry basis): max 1.0% (sweet) and 1.6% (hot) (ISO 930). Adjusted maxima apply if anti-caking agents are used.
  • Non-volatile ether extract: max 25% (sweet only) (ISO 1108).
• Hygiene: Prepared in line with Codex and CXC 75-2015 recommendations; must be free from hazardous levels of microbes and parasites. ISO 22000 applies to food safety management.
• Sampling & testing: Sampling per ISO 948; sample preparation per ISO 2825; analytical methods listed in the standard.
• Packaging & Labelling: Requirements for new, inert packaging and mandatory label information such as botanical name, packer details, batch code, net mass, shelf-life, country/area of origin and reference to the standard if applicable.

Applications and Who Uses It

ISO 7540:2020 is used by:

• Paprika growers, processors and spice mills for product formulation and quality control.
• Food manufacturers and spice blenders ensuring ingredient compliance.
• Quality assurance and laboratory teams applying test methods and specifications.
• Buyers, importers/exporters and contract specifiers drafting purchase specifications and trade contracts.
• Regulators and certification bodies assessing conformity to international paprika standards. Practical uses include setting contract specifications, lab acceptance criteria, inspection procedures, packaging/label checks, and guidance on safe storage and transport.

Related Standards

• ISO 972 - Specifications for ground chillies and other capsicums.
• ISO 7541, ISO 927, ISO 928, ISO 930, ISO 939, ISO 948, ISO 1108, ISO 2825 - referenced test and sampling methods.
• ASTA Analytical Methods 21.3 - pungency determination (HPLC).
• ISO 22000, Codex Alimentarius and CXC 75-2015 - food safety and hygienic practice guidance.

Keywords: ISO 7540:2020, paprika specifications, ground sweet paprika, hot paprika, Capsicum annuum, Capsicum frutescens, paprika quality requirements, ASTA extractable colour, capsaicinoids, spice standards.