The different peppers on the market that differ in their final organoleptic characteristics, that will depend on several factors: origin, raw materials, harvesting, drying and grinding:
- Murcia: from peppers called ball or peppers, the taste is quite sweet, its color is red orange and penetrating and aroma. Significant presence of seed that is the natural tocopherol vitamin E, which provides high stability, even if fewer units of color. Ball variety contains capsaicin, alcoloide responsible for the pungency. Harvesting begins in September, it is manual and ripe fruits can be dried in the sun or in hot air dryers. Also differ from others because for more color and better quality fruits desraban manually before drying. In traditional grinding mills grinding wheels, procedure that respects the oiliness of the product are used. Its flavor is quite sweet and consumption are located mainly in the outlying areas of the peninsula: Galicia, Asturias, Cataluña, Valencia, Murcia and Andalucia.
- La Vera (Extremadura): from jaranda varieties of peppers, jariza or jeeromin, for its size and flavor difference in sweets, sour and spicy. Dark red have varying degrees of pungency and the presence of seeds in the fruit is much lower. Drying is by smoke, as harvesting usually in mid-October, when the weather is colder and tend to be grouped maturation, which makes mechanical harvesting. They not usually desrabar and grinding is usually done with traditional mills or spray systems. Drying with smoke makes both its aroma and taste are very conditioned. For use in sausages, their consumption is located in the hinterland of the main peninsula.
- Import: over time and in order to find a cheaper raw material countries have emerged with similar commodities that currently supply the majority of markets. Basically we are talking about two countries: China and Peru. In both cases the pepper varieties grown are Papriqueen or Papriking, larger in size and elongated, with very little presence of seeds in the fruit and great coloring power, but with less stability. Keep in mind that, even if raw materials originating in other countries, the microbiological requirements are the same as those required of domestic products. Its color is dark red and its intense flavor. Its texture, its grinding becomes more complicated in the traditional stone mills grinder, making it easier for air spray equipment. Because of its high degree of color, they are used to oleoresin extraction (essential oil).
Physico-chemical and microbiological parameters required:
|HUMIDITY < 14%||ESCHERICHIA COLI: < 10 COL/G|
|TOTAL ASH: < 10% DRY MATTER||SULFITE REDUCERS: SPORULATED ANAEROBES: < 1000 COL/G|
|INSOLUBLE ASH: < 1% DRY MATTER||SALMONELLA: ABSENCE 25 G|
|ETHER EXTRACT: < 25% DRY MATTER||AFLATOXINS: B1 < 5’0 µg/kg (B1+B2+G1+G2) < 10’0 µg/kg|
|CRUDE FIBER: < 30% DRY MATTER||OCHRATOXIN: < 20 µg/kg|