AIA (Insoluble Ash) in Paprika

Is there an established limit or requirement for Insoluble Ash content in ground Paprika?

I dont recall the FDA having a limit on ash for paprika.  I believe they have set a limit of 1.5% for other products  CFIA has a limit for some spices, but not specfically paprika.   the closest one i found was cayenne which was 1.5 for AIA and 10 total.  Not sure about other countries or is there is an ASTA defintion out there.   

https://www.fda.gov/...ces-definitions

In general ash is going to be a quality characteristic more that a food safety issue.   more ash = lower quality.   

As per FSSAI it is NMT 1.3%