Red Chili Pepper/Chili Powder
Specifications:
Parameter | Standard Value | Importance |
Pungency (Capsaicin) | $1,000$ to $100,000+$ SHU | Measured via HPLC. High capsaicin = high heat. |
Extractable Colour | $40$ to $180+$ ASTA Units | Higher ASTA units provide a deeper red Colour to food. |
Moisture | Max $10.0\% – 12.0\%$ | Essential for preventing mold and aflatoxin. |
Total Ash | Max $8.0\%$ | Measures mineral content; indicates purity from dirt. |
Crude Fiber | Max $30.0\%$ | High fiber indicates excessive seeds/stalks in powder. |
Non-Volatile Ether Extract | Min $12.0\%$ | Measures the natural oil content which carries the Flavour. |
General Physical Description:
- Whole Chili Appearance: Typically elongated or round pods (depending on variety like Guntur or Mundu). Premium whole chilies should be intact, clean, and free from stalks (unless specified).
- Colour: Range from vibrant scarlet to deep dark red.
- High Quality: Uniform Colour without whitish or yellowish patches (sunburn or mold).
- Texture: The skin (pericarp) should be slightly wrinkled but not brittle to the point of shattering.
- Powder Form: A fine, free-flowing powder with a particle size typically between 40 and 60 mesh. It should be free from lumps and grittiness.