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파프리카 분말에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 4,321건을 분석하고, 월간 단가 벤치마크로 파프리카 분말의 수출 경쟁력과 소싱 리스크를 추적하세요.
파프리카 분말 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
파프리카 분말의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
파프리카 분말의 YoY 변동 상위 국가는 멕시코 (+127.2%), 아랍에미리트 (+76.9%), 베트남 (-51.2%)입니다.
파프리카 분말 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 파프리카 분말 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 파프리카 분말 거래 단가가 있는 국가는 오스트리아 (19.58 USD / kg), 미국 (10.67 USD / kg), 과테말라 (10.08 USD / kg), 남아프리카 (8.75 USD / kg), 코스타리카 (7.84 USD / kg), 외 14개국입니다.
Industry PositionProcessed Agricultural Ingredient
Market
Paprika powder is a globally traded spice ingredient produced by drying and milling Capsicum pods, commonly traded under HS heading 0904 (Capsicum/Pimenta, crushed or ground). Supply is tied to dried chili/pepper production in large agricultural origins (notably Asia and the Americas) as well as specialty paprika origins in Europe, while major demand centers include North America and the European Union. Market dynamics are heavily driven by quality differentiation (color strength, flavor, pungency, particle size) and by buyer testing requirements due to recurring food-safety and food-fraud risks in the wider spice category. Storage and logistics are typically ambient, but quality is sensitive to heat, light, oxygen, and moisture, which can accelerate color and aroma loss.
Major Producing Countries
인도Major producer of dried Capsicum peppers used in ground spice supply chains; significant domestic use and export-oriented processing.
중국Large producer and processor of Capsicum-based dried spices; significant exporter in HS 0904 trade groupings.
멕시코Large producer of Capsicum peppers; supplies both domestic market and export-linked processing.
터키Significant Capsicum producer and regional spice processor supplying domestic and export markets.
스페인Major specialty paprika origin (including smoked paprika/pimentón) with established export-oriented processing.
Major Exporting Countries
인도Key exporter across Capsicum dried/ground spice product lines (HS 0904.22 scope commonly used for ground Capsicum, including paprika and red pepper).
스페인High-profile exporter of paprika powders (including smoked), and an EU hub for spice processing and re-export.
페루Notable exporter within ground Capsicum trade categories used by global buyers.
멕시코Exporter of Capsicum-based spices and ingredients to North American and other markets.
Major Importing Countries
미국Large end-market for spices and seasoning ingredients used in retail and food manufacturing.
독일Large EU consumption and processing market for spices; imports support manufacturing and re-export.
네덜란드EU logistics and re-export hub for food ingredients including spices.
영국Significant spice import market supporting retail and food manufacturing.
프랑스Large EU consumer and industrial food market with steady demand for spice ingredients.
Supply Calendar
Spain:Aug, Sep, OctTypical late-summer to autumn pepper harvest and drying window; smoked paprika production depends on drying practices.
China:Sep, Oct, NovMain harvest and drying period varies by province and cultivar; processed exports can extend shipment availability beyond harvest months.
India:Jan, Feb, MarMultiple regional crop cycles; a major dry-chili harvest window commonly falls in winter to early spring in key producing states.
Mexico:Aug, Sep, Oct, NovLate-summer to autumn harvest windows are common; industrial milling and inventory smooths supply across the year.
Specification
Major VarietiesSweet paprika, Hot paprika, Smoked paprika (pimentón)
Physical Attributes
Red to red-orange fine powder; shade and intensity vary by cultivar, drying method, and blend
Aroma and color are sensitive to oxidation, heat, and light; moisture uptake can lead to caking
Compositional Metrics
Extractable color (commonly expressed in ASTA units) is a core quality parameter in international trade
Moisture content, ash/insoluble matter, and pungency (capsaicinoid-related) are commonly specified depending on end use
Grades
ISO 7540:2020 provides specification requirements for ground sweet and hot paprika
ISO 7541:2020 provides a standardized test method for measuring extractable color in paprika
Packaging
Industrial bulk packs such as multiwall paper bags with food-grade liners and sealed cartons for ingredient users
Smaller retail packs in jars, sachets, or composite containers for consumer channels
Use of light- and oxygen-barrier materials for color preservation in premium segments
ProcessingOptional post-milling microbial reduction (e.g., steam treatment) may be used to meet pathogen specificationsPowder handling requires foreign matter control (sieving, magnets, metal detection) due to dry processing and cross-contact risks
Supply Chain
Value Chain
Capsicum cultivation and harvest -> drying (sun/kiln/smoke, depending on style) -> cleaning and foreign-matter removal -> grinding/milling -> sieving/blending -> optional microbial reduction treatment -> metal detection -> packaging -> distribution to ingredient users and retail
Demand Drivers
Widely used seasoning and color-contributing spice in processed meats, snack seasonings, sauces, soups, and spice blends
Industrial demand linked to convenience foods and standardized seasoning systems requiring consistent color and flavor
Demand for origin- and process-differentiated products (e.g., smoked paprika) in premium and culinary segments
Temperature
Typically shipped and stored ambient, but quality retention requires cool, dry conditions and protection from heat and direct light
Moisture control is critical to prevent caking and to reduce microbiological risk in storage
Atmosphere Control
Oxygen management (e.g., oxygen-barrier packaging and, in some cases, inert-gas flushing) can help preserve color and aroma during storage
Shelf Life
Shelf life is generally long under dry, protected storage, but extractable color and aroma decline over time; buyers often manage quality using color testing and rotation policies
Risks
Food Safety And Adulteration HighPaprika powder (and adjacent Capsicum spice products) faces recurring global trade disruption risk from contamination and fraud concerns, including Salmonella risk in spices and illegal dye adulteration (e.g., Sudan dyes) used to intensify red color. These issues can trigger border rejections, recalls, and rapid buyer delisting, with outsized impact because the product is widely used as an ingredient across many processed foods.Use approved suppliers with full traceability; require validated microbial controls (where applicable), routine pathogen and mycotoxin testing, and authenticity/fraud screening for illegal dyes and undeclared colorants.
Regulatory Compliance MediumImport requirements frequently emphasize contaminants and residues (e.g., mycotoxins where applicable, pesticide residues, and heavy metals), and compliance expectations vary by destination market, increasing the risk of shipment holds or rejections.Align specifications to target-market limits; implement a risk-based testing plan by origin and lot; maintain documentation for GMP/HACCP and supplier controls.
Quality Variability MediumColor strength, flavor profile, and pungency can vary materially by cultivar, drying method (including smoked vs non-smoked), and milling/blending practices, creating rework risk for manufacturers that need consistent seasoning performance.Specify standardized color methodology (e.g., ISO 7541), particle size, and sensory targets; contract for tight lot-to-lot tolerances and use blending to standardize.
Climate MediumCapsicum yields and quality can be sensitive to heat stress, drought, and extreme rainfall events that affect harvest timing, drying feasibility, and defect rates, contributing to availability swings and quality downgrades.Diversify origin portfolio across multiple producing regions; monitor seasonal conditions and drying constraints; build inventory buffers for critical formulations.
Sustainability
Agricultural input management (pesticides and water) in Capsicum cultivation can drive compliance and sustainability scrutiny
Energy use and emissions associated with drying (and, where used, steam treatment) can be material in industrial supply chains
FAQ
How is paprika powder commonly classified in international trade?Paprika powder is commonly traded under HS heading 0904, which covers pepper and dried fruits of the genus Capsicum or Pimenta, including crushed or ground forms. In practice, many buyer and customs datasets group paprika powder within the ground Capsicum category used for items such as paprika and red pepper.
What are the most common buyer specification parameters for paprika powder in global trade?Buyers typically specify extractable color (often reported in ASTA units using standardized methods such as ISO 7541:2020), moisture, particle size, and fit-for-purpose flavor/pungency profile. Depending on destination and use, specifications commonly include microbiological requirements (e.g., Salmonella expectations) and contaminant/residue limits.
What is the single biggest global trade risk for paprika powder as an ingredient?Food-safety and food-fraud issues are the most disruptive risks, because they can trigger immediate shipment holds, rejections, and recalls. In the wider spice category this includes pathogen risk (such as Salmonella) and authenticity concerns such as illegal dye adulteration (e.g., Sudan dyes) aimed at intensifying red color.