Red Chilli Powder

Red Chilli Powder is produced by milling dried material derived from Capsicum annuum / Capsicum frutescens into finely milled dried red chillies. Food processors use this ready-to-dose ingredient for industrial seasonings, sauces and savoury snacks, where it contributes red colour, capsaicin-derived pungency without the handling steps associated with whole spices.

One reference quality value is Moisture ≤11% (spice benchmark). Commercial assessment prioritises SHU value, ASTA extractable colour and milling size. Key analytical parameters may include moisture, total ash, acid-insoluble ash, marker compounds or volatile oil depending on the spice. Mesh figures in the specification are illustrative milling grades; exact particle-size distribution depends on the mill and sieve. Foreign starch, unauthorized colours and other adulterants must not be present; microbiological and residue testing follows importing-country rules.

Because powder loses aroma more quickly than intact spice, low-oxygen exposure, light protection, good sealing and controlled ambient humidity are commercially important. Food-contact liners, batch labels and expiry or packing-date controls allow safer bulk storage and easier receiving inspection. The numerical values shown distinguish published spice benchmarks from optional trade targets.