Colour as a major component of appearance, is one of the primary quality factors, along with flavour, aroma and texture which influences sensory acceptability of ground paprika. The possibility of using instrumental colour analysis was investigated to supplement or substitute sensory colour quality evaluation of paprika powders. Colour coordinates (according to CIE 1976 L*a*b*) of powders, the extractable colour, the water content and particle sizes were determined on 210 samples of paprika powders, and sensory analysis was performed by a trained laboratory test panel. Samples were obtained during seasons 1991 and 1992 and were representatives of the whole Hungarian paprika production for these years. Samples differed in colour very much, the colour difference was more then 30 units. A mathematical method, Ouster Analysis, was used to create colour clusters of colour points of paprika powders in CIELab space. Based upon our experiments a simple and accurate computer method is suggested for powders. Moreover, the results indicated that instrumental methods may be used as a supplement to, or as a substitution for, sensory analysis.