Key Characteristics
Color: Deep red to reddish-brown
Flavor: Ranges from mildly sweet and smoky to intensely hot and pungent, depending on the type of chili used
Texture: Fine, powdery consistency
Common Ingredients
Ground dried chili peppers (e.g., ancho, cayenne, paprika)
Optional additives in blends:
- Cumin
- Garlic powder
- Oregano
- Salt
- Onion Powder
Types
- Pure Chili Powder: Only ground chili peppers with no additives
- Chili Powder Blend (e.g., U.S. chili powder): A mix of chili peppers and spices for use in chili dishes
Uses
- Seasoning for meats, beans, and vegetables
- Base for chili con carne, tacos, enchiladas, and curries
- Flavor enhancer in marinades, rubs, and sauces
PRODUCT CHARACTERSTICS:
| PHYSICAL PARAMETERS | SPECIFICATIONS | CHEMICAL PARAMETERS | SPECIFICATIONS |
| Type | Machine Clean & Sortex Clean | Total Ash | 7% Max |
| Scoville Heat Unit (SHU) | 30,000 to 50,000 SHU | Acid Insoluble Ash | 2% Max |
| Colour | 55-65 / 65-75 / 100-125 ASTA | Whole Insects Dead (By Count) | 2 Max |
| Size | 40-65 Mesh | Excreta Mammalian (By mg./lb) | 1 mg/lb Max |
| Moisture | 10% Max | Excreta Other (By mg./lb) | 2 mg/lb Max |
| MICROBIOLOGY PARAMETERS | SPECIFICATIONS |
| Total Viable Count /g | <100,000 |
| E. Coli /g | Negative |
| Enterobacteriaceae /g | <100/g |
| Salmonella /25g | Negative in 25g |
| Yeasts and Moulds /g | <500 |
(Microbiology specifications can be customized as per requirements.)
Container Capacity
| Type Of Container | Quantity |
| 20 Feet | 18 Metric Tons (MT) |
| 40 Feet | 25-30 Metric Tons (MT) |
OTHERS:
Pesticides: No Pesticide Guarantee.
Allergens: Free from Allergens
(Other mandatory requirements will be in compliance to the respective regulations of the destination country.)
Shelf Life : 12 months if stored under cold storage conditions of 7 to 9 degree C in closed packaging
