Chilli powder

Product Details

(13). CHILLI POWDER -- Here are the typical specifications for chili powder:

1. Physical Characteristics

• Appearance: Fine powder, red to reddish-brown in color

• Texture: Free-flowing and smooth, without lumps

• Aroma: Pungent and spicy aroma characteristic of dried chilies

• Flavor: Hot, pungent, and slightly sweet depending on the type of chili used

2. Particle Size

• Granulation: Typically passed through a 100-120 mesh sieve (depending on requirement)

3. Chemical Specifications

• Moisture Content: ≤ 10.0%

• Capsaicin Content: Varies by chili variety, typically ranges from 0.5% to 2.0% (measured in Scoville Heat Units, SHU)

• Total Ash: ≤ 6.0%

• Acid-Insoluble Ash: ≤ 1.0%

4. Microbiological Standards

• Total Plate Count: ≤ 10^5 CFU/g

• Yeasts and Molds: ≤ 10^3 CFU/g

• Salmonella: Absent in 25 g

• E. coli: Absent in 1 g

5. Contaminants

• Heavy Metals: As per regulatory limits (e.g., lead ≤ 5 ppm)

• Pesticide Residues: Must comply with international safety standards

• Aflatoxins: Within acceptable limits (e.g., B1 ≤ 5 ppb, Total ≤ 10 ppb)

6. Foreign Matter

• Extraneous Matter: ≤ 0.5% (includes dust, fibers, or any non-chili material)

• Insect-Damaged Particles: ≤ 1.0%

• Broken and Split Particles: ≤ 5.0%

7. Packaging and Storage

• Packaging: Airtight, food-grade containers or bags to prevent contamination and preserve flavor

• Storage Conditions: Cool, dry place, away from direct sunlight and moisture to maintain quality and aroma