EN ISO 7540:2020 PDF

Overview

EN ISO 7540:2020 specifies requirements for ground sweet and hot paprika obtained from Capsicum annuum L. and Capsicum frutescens L. It defines sensory, physical and chemical specifications, sampling and test methods, and includes recommendations on storage and transport (Annex A) and a list of common paprika names (Annex B). This European adoption of ISO 7540:2020 replaces the 2010 edition and excludes ground chillies and other capsicum species (see ISO 972 for chillies).

Key topics and technical requirements

• Product scope: Ground paprika prepared from dried, ripe fruit (pericarp and seeds); colour ranges from vivid red to pale reddish-brown.
• Sensory requirements: Characteristic aroma and taste; free from off-odours/flavours (musty, rancid) and foreign tastes.
• Extraneous matter: Maximum 1% by visual examination (ISO 927).
• Chemical specifications (selected values from Table 1):
  • Total capsaicinoids: Sweet ≤ 30 mg/kg; Hot > 30 mg/kg (ASTA 21.3).
  • Scoville value (SHU): Sweet ≤ 480; Hot > 480 (as given in the standard).
  • Moisture: max 11.0% (ISO 939).
  • ASTA extractable colour: min 60 for sweet, 30 for hot (ISO 7541).
  • Total ash (dry basis): max 10.0% (ISO 928).
  • Acid-insoluble ash (dry basis): max 1.0% sweet, 1.6% hot (ISO 930). Allowance up if anti-caking agents used.
  • Non-volatile ether extract: max 25% for sweet paprika (ISO 1108).
• Hygienic requirements: Free from pathogenic microorganisms and parasites; prepared following Codex and food‑safety best practices. ISO 22000 recommended for food safety management.
• Sampling & testing: Sampling (ISO 948), sample preparation (ISO 2825), and specified ISO/American Spice Trade Association (ASTA) analytical methods.

Applications and users

This standard is intended for:

• Spice and condiment manufacturers and processors for product specification and quality control.
• Laboratories and quality assurance teams for testing and compliance verification.
• Buyers, importers/exporters, and retailers defining procurement and contract requirements.
• Regulatory authorities and food-safety auditors assessing conformity with established paprika specifications.
• Food product developers and chefs who require consistent pungency, colour and moisture characteristics.

Practical uses include establishing supplier contracts, setting acceptance criteria for incoming lots, lab test protocols, and guidance on safe storage and transport to preserve colour, flavour and safety.

Related standards

• ISO 972 - specifications for ground chillies and other capsicums
• ISO 927, 928, 930, 939, 948, 1108, 2825, 7541 - referenced test and sampling methods
• ASTA Analytical Methods (e.g., 21.3 for pungency)
• ISO 22000 - food safety management systems

Keywords: EN ISO 7540:2020, ISO 7540, paprika standard, ground sweet paprika, ground hot paprika, Capsicum annuum, Capsicum frutescens, paprika specifications, ASTA, Scoville, moisture, extractable colour, spice quality control.