Red Chili Powder

🌶️ Red Chili Powder – Product Specification (India Origin)

📌 Product Details

• Product Name: Red Chili Powder

• Botanical Name: Capsicum annuum L.

• HS Code: 09042219

• Form: Fine Powder

• Origin: India (Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh, Rajasthan)

• Harvest Season: January – May

• Processing Method: Sun-dried whole red chilies, cleaned and ground (machine or cold ground)

📌 Physical & Chemical Parameters

• Color: Bright red to deep red (depending on variety)

• Flavor & Aroma: Hot, pungent, slightly smoky

• Mesh Size: 40–80 mesh (customizable)

• Pungency (Heat):

  • Low Heat: 5,000–15,000 SHU

  • Medium Heat: 15,000–40,000 SHU

  • High Heat: 40,000–90,000 SHU
    (SHU = Scoville Heat Units)

• Moisture Content: Max. 10%

• Total Ash: Max. 9%

• Acid Insoluble Ash: Max. 1.5%

• Aflatoxin (B1/Total): Below permissible limit (<5 ppb / <10 ppb)

• Salmonella & E. Coli: Absent

• Artificial Color: Not used (free from Sudan dyes, Rhodamine, etc.)

📌 Types Available

• Regular Red Chili Powder

• Low Heat (Color Variety) – Kashmiri, Byadgi

• High Heat (Teja, Sannam, 334, etc.)

• Steam-Sterilized Red Chili Powder

• Organic Chili Powder (certified)

• Cold-Ground Red Chili Powder (for flavor retention)

📌 Packaging Options

• 25 kg / 50 kg PP Bags (with/without liner)

• 25 kg Kraft Paper Bags (premium)

• Private Label Packs: 100g, 200g, 400g, 500g, 800g, 1kg (Zipper Lock Bags, Pouches, Jar) (as per buyer’s requirement)

📌 Certifications Available (On Request)

• FSSAI / APEDA

• Spices Board of India

• ISO 22000 / HACCP

• BRC / Halal / Kosher

• USDA NOP / NPOP Organic (for organic grade)

📌 Shelf Life & Storage

• Shelf Life: 12–18 months

• Storage Condition: Store in a cool, dry area away from sunlight and strong odor

📌 Loading & Shipping

• Container Load Capacity:

  • 20 FT Container: ~12–14 MT

  • 40 FT Container: ~25–26 MT

• Port of Loading: Mundra / Pipavav (Gujarat, India)

• Shipping Terms: FOB, CIF, CFR (as per buyer request)

📌 Applications

• Used in spice blends, curries, sauces, seasonings, and ready-to-eat foods

• Common in Indian, Mexican, Chinese, Thai, and Middle Eastern cuisines

• Also used in color extraction and food processing