Research on the quality of paprika as a raw material in the restaurant industry

Paprika is widely used as an ingredient in the restaurant industry of Sevastopol. One of the factors shaping the quality of finished culinary products is raw materials. The article presents the results of a study of the quality of ground paprika from four domestic producers. The condition of the packaging, labeling, organoleptic quality indicators, net weight and moisture of the spice were considered. It was found that all studied paprika samples comply with the requirements of regulatory documents on the studied quality indicators.