Paprika Powder is produced by sun-drying or hot-air-drying sweet/semi-hot peppers, removing stems and seeds, and milling to 40–80 mesh fine powder.
Standard varieties include Hungarian (sweet, rich), Spanish (smoked pimentón), Chinese and Indian paprika. Colour is specified in ASTA units (80–200+), and heat ranges from sweet (1,000 SHU) to mild (3,000 SHU).