ASTA colour value is a lab measure of how much red colour can be extracted from chilli, paprika or chilli oleoresin. The higher the number, the more colour the product will give to your food.
It matters because colour is often what you are paying for. It decides which variety you buy, how you blend, and whether a lot meets your customer's spec.
How it is measured
The method comes from the American Spice Trade Association, which is where the name ASTA comes from. A ground sample is extracted with a solvent, usually acetone, and the colour of the extract is read on a spectrophotometer. The result is reported in ASTA units.
What it measures is the red and orange carotenoid pigments in the pod, mainly capsanthin and related compounds. It does not measure heat. Pungency is a separate test, reported as SHU. See what SHU range Indian chillies have.
Why buyers care
- Colour is a quality signal to the end consumer, especially in powders, seasonings and sauces.
- Food manufacturers use the value to standardise colour across batches.
- It drives price: high-colour chillies such as Byadgi and Kashmiri types usually cost more than low-colour ones.
- It shows up added colour: a powder with a high reading but a dull whole pod source should raise questions about adulteration.
Colour does not keep
ASTA value falls over time. Light, heat, oxygen and moisture all break down the pigments. Powder loses colour faster than whole pods because more surface is exposed. Chilli held in cold storage keeps its colour better than chilli held in a hot warehouse.
This has two practical effects. First, a value measured at harvest is not the value you will get at destination. Second, the date of the test matters as much as the number.
- State in your spec when the value must be met: at shipment, or on arrival.
- Ask for a test on the actual lot close to loading, not an old certificate.
- Agree which lab and which method will settle a dispute.
What value to ask for
There is no single right number. It depends on the variety, your product and your customer. Low-colour hot chillies and high-colour mild chillies sit far apart, and many buyers blend to reach a target. Base your limit on samples you have tested and approved, and allow for some loss in transit and storage.
Treat any typical figure from a supplier as a starting point, not a guarantee. The lot result is what counts.
How we help
We have sealed samples of your chilli lot tested for ASTA colour, heat and contaminants at an NABL-accredited lab before you pay the balance, and we share the original report. To set a colour target that suppliers can actually meet, request a free sourcing review.