Red Chili Powder

Appearance: Bright red color, uniform size and shape.

Flavor & Aroma: Strong, pungent, and characteristic chilli flavor; no off-odors.

Texture: Dry, crisp, and free-flowing (not sticky or damp).

Moisture Content: Below 10–12% (to prevent mold and extend shelf life).

Foreign Matter: Free from stones, dirt, stalks, or insect infestation.

Capsaicin Content: Determines pungency/heat level (measured in Scoville Heat Units).

Color Value (ASTA units): Higher ASTA = better bright red appearance, important for food coloring.

Ash Content: Should be within international limits (e.g., total ash ≤ 8%, acid-insoluble ash ≤ 1.5%).

Pesticide Residues: Must comply with importer country’s Maximum Residue Limits (MRLs).

Aflatoxin Levels: Very important — must be within safe limits (often <10 ppb for EU markets).

Pathogens: Free from Salmonella, E. coli, and other harmful bacteria.

Molds & Yeast: Must be minimal and within Codex/ASTA standards.

Treatment: Sometimes steam sterilization or irradiation is done before export

Material: Jute bags with food-grade polyethylene liners, vacuum-sealed packs, or moisture-proof pouches.

Size: Common export packs: 25 kg or 50 kg bags (whole chilli) / 5–25 kg cartons/pouches (powder).

Labeling: Should include product name, net weight, batch/lot no., grade, country of origin, packing date, expiry, certifications.

Grades: By size, color, pungency, and defect level (e.g., Sannam, Teja, Byadgi varieties from India).

Shelf Life: 12–24 months if stored properly.

Certifications: HACCP, ISO, Organic (if required), ASTA standards compliance.

Traceability: Documentation of origin (farm/region).