Paprika Powders, Flakes, Seeds & Hot Chilies

Valid IT

Clean Label






  • Paprika powder colour range. From 20 to 250 au (ASTA Method 20.1).
  • Steam-Treated (Standard TPC < 100 000 cfu/g) or Non-Steam-Treated.
  • Sweet, hot and/or smoked products.
  1. Standard sweet paprika powder < 900 shu capsaicins.
  2. Hot paprika powder < 30 000 shu capsaicins.
  • Paprika powder Light & Heat Stable. Products with various ranges of stability.
  • Grain size. Products are available in several grain sizes upon request.

Paprika Natural Colours. CLEAN LABEL

Clean Label


  • Colour range.
    • Up to 200 000 cu, oil soluble
    • Up to 100 000 cu, water soluble / dispersible
  • Hot or Sweet.
    • Hot (shu) upon request
  • Odourless.
    • Obtained through a process similar to molecular distillation
  • Light & Heat Stable.
    • Products with various ranges of stability upon request
  • Declaration / Labeling.
    • E160c or Not E160c

Ex- Rosemary Natural Antioxidant. CLEAN LABEL

Clean Label


  • Type C.
    • Deodourised and decoloured natural antioxidant, light yellow to light brown.
    • Carnosic acid content upon request.
  • Type A.
    • Deodourised standard natural antioxidant, greenish coloured.
    • Carnosic acid content upon request.
  • Powder.
    • From 1% to 30% carnosic acid.
    • Oil soluble and water dispersible products upon request.
  • Liquid.
    • From 1% to 10% carnosic acid.
    • Oil soluble and water soluble / dispersible products upon request.

FLAVOUR ENHANCER – Sweet & savoury tastes

NEOHESPERIDIN DIHYDROCHALCONE (NHDC) is a no calories flavour enhancer. NHDC is approximately 1500-1800 times sweeter than sucrose (common sugar) at threshold limit concentration. A very important characteristic of NHDC is the synergistic sweetening effect it has when combined with other sweeteners.


Origin and Preparation.- NHDC is obtained by hydrogenation of Neohesperidin, present in the peel of the citrus. Appearance.- White and crystalline powder Organoleptic Properties.- Odourless and very intense sweet flavour.


Brussel Tariff. 2938.90.90   ·   CAS No. 20702.77-6              EINECS No. 243.978-6   ·   CEE No. E-959

FEMA/GRAS. 3811   ·   ADI (Acceptable daily intake). 5 mg/Kg. (EC Scientific Committee for Foods (SCF))

Maximun dosage. See EEC Directive 94/35/EEC (OJ No. L 237 of 10.9.1994, p.3)    ·   EEC Directive. 95/31/EEC (OJ No. L 178 of 28.7.1995, p.18)



a) Food

– Beverages.- Juices, milk and derivatives, water based flavoured drinks, alcoholic drinks (beer, etc.).

– Desserts and related products.- Water based flavoured desserts, milk and derivatives, containing fruits, egg, cereals, fat.

– Confectionery.- Chocolate based products, dry fruits, spreads, marmalade, jams, jelly, yoghourt, sweets, chewing-gum, cider, ice-cream, fruit preserves, bakery, and food replacing diet products.

– Savoury products.- Pate, sauces and condiments, seasonings, mayonnaise, soups, fish and meat preserves. At very low levels (1-5 ppm) it enhances the food flavour.

b) Cosmetics.- Tooth-paste, mouth-wash.

c) Pharmaceutical.- NH-DC attenuates the bitter taste in drug formulations.

d) Feedstuffs.- The addition of NH-DC improves the feed taste and therefore the daily feed intake is higher and the feeding time is reduced.


Other type of product that EVESA can provide as food, feed or pharmaceutical ingredients are different CAPSICUM OLEORESINs (ORCs). If PAPRIKA OLEORESINS (ORPs) provide red-orange color to the final product, ORCs give hotness as a flavor, depending on the content of capsaicinoids of the ORC used and the dosage.

Botanical nomenclature.- Capsicum frutescens L. (Fam. Solanaceae)
Preparation.- Obtained by solvent extraction of the fruit with the subsequent removal of the solvent and addition of a carrier if needed.
Appearance.- Light Orange to dark red liquid of oily appearance.
Organoleptic Properties.- Typically hot and characteristic penetrating odour and flavour of hot chillies.

INTERNATIONAL CODES.     Brussel Tariff.- 32030010

a) Food
– Hot condiments, gravies, dressings, marinades and sauces (BBQ, sweet and sour, harissa, etc.)
– Hot flavoured preparations (sausages, hot chorizos, salamis & similar, etc.)
– Any kind of hot and spice fish preparations (canned fresh seafood, etc.)
– Instant noodles and soups.
– Hot cheeses and other hot dairy products.

b) Pharma
– As a complement to activate the metabolism in diets to lose weight
– Shows potential reduction of the risk of developing prostate cancer.

c) Feed and Pet food
– Fodder for any kind of animals to activate the metabolism (horses, bunnies, any kind of bird, cows, etc.)
– Agriculture.- As a natural solution to fight against plagues.



A wide range of OLEORESINS and ESSENTIAL OILS obtained from typical Spanish sources like Rosemary, Oregano and Red Thyme, are manufactured in EVESA. They are very important food additives which contain the full organoleptic character of natural spices.

Among others, EVESA produces.- (if your product is not in the list, please contact

ANISE SEED OLEORESIN. Pimpinella anisum L. (Fam. Umbelliferae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84775-42-8             FEMA No. 2094   ·   CoE No. 336

BLACK PEPPER OLEORESIN. Piper nigrus L. (Fam. Piperaceae).

Brussels Tariff No. 3201.90.90   ·   CAS No. 84929-41-9         FEMA No. 2846   ·   CoE No. 374n

CORIANDER OLEORESIN. Coriandrum sativum L. (Fam. Umbelliferae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84775-50-8           FEMA No. 2334   ·   CoE No. 154

CUMIN OLEORESIN.- Cuminum cyminum L. (Fam. Umbelliferae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84775-51-9            FEMA No. 2343   ·   CoE No. 161

FENNEL OLEORESIN, SWEET. Foeniculum vulgare (Fam. Umbelliferae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84455-29-8           FEMA No. 2486   ·   CoE No. 460

 LAUREL OLEORESIN.- Laurus nobilis L. (Fam. Myrtaceae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84603-73-6           FEMA No. 2613   ·   CoE No. 255

MARJORAM OLEORESIN, SPANISH. Thymus mastichina L. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84837-14-9            FEMA No. 2663   ·   CoE No. 316

OREGANO OLEORESIN, SPANISH. Origanum vulgare L. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 90131-59-2            FEMA No. 2828   ·   CoE No. 454

ROSEMARY OLEORESIN. Rosmarinus officinalis L. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84604-14-8           FEMA No. 2992   ·   CoE No. 406

SAGE OLEORESIN, SPANISH. Salvia lavandulaefolia V. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 90106-49-3           FEMA No. 3003   ·   CoE No. 413

THYME OLEORESIN, GREY. Thymus L. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 85085-72-5           FEMA No. 3065   ·   CoE No. 456

THYME OLEORESIN, RED. Thymus vulgaris/zygis L. (Fam. Labiatae).

Brussels Tariff No. 1302.39.00   ·   CAS No. 84929-51-1           FEMA No. 3064   ·   CoE No. 456



For further information, do not hesitate to contact

Natural Citrus Extracts & Flavonoids

EVESA produces several types of citrus natural extracts highly rich in flavonoids.

Seville Orange Extract and Bitter Orange Peel Extract are natural extracts obtained from immature Seville bitter orangesBoth are 100% natural.



– Meat marinades (i.e. duck in orange sauce) and dressings as natural bitter taste enhancer.

– Beverages. Bitter marmalades and jams.

– Salad marinadesDue to its high flavonoids content, it shows many antioxidant benefits such as in cardiovascular health, appetite control, etc.

– Both of them have many applications as photo protector.




A species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.
Botanical Nomenclature of the origin.- Chenopodium quinoa

Garlic Powder

GARLIC POWDER is a finely ground powder prepared by dehydration of garlic bulbs and followed by a milling process.

Botanical Nomenclature of the origin.- Allium sativum.
Preparation.- The dehydrated garlic bulb is ground to a fine powder after the milling process. 100% air dried garlic

Brussels Tariff No..- 0712909020

a) Food
– Plain cooking ingredient.
– Meat preparations (Sausages, chorizos, salamis and similar, baked goods, etc.)
– Fish preparations (canned and spiced seafood, etc.)
– Condiment, gravies, dressings, marinades and sauces (spice blends, etc.)
– Breadcrumbs, coats in batter, snacks, etc.

b) Feed and Pet food
– As condiment.


Whole citrus peel (Orange, lemon, grapefruit, lime or tangerine). Only named fruit skins to be used. Free from rot, pips, blemishes and foreign matters.
Preparation.- The fruit to be washed and inspected before shredded.