The color properties of 96 paprika samples were evaluated by tristimulus reflectance measurements. The extractable color (ASTA units) of all these samples was also determined The linear correlation between individual CIELAB parameters and extractable color was very poor. Several color indices used with other foods were shown to be of insufficient accuracy for predicting the extractable color in paprika. A new color index for paprika (PACI) is proposed based on the CIELAB coordinates L* (lightness), a* (red-blue), and h (hue angle), and it is calculated as "1000a*/(L*+h)". This new index showed a high correlation with the logarithm of extractable color (r = 0.9662) and was able to distinguish between sample groups of different ASTA units.