Dry Chili Seeds
Specifications:
Origin: India
Moisture Content: Max 10.0% – 11.0%
Pungency (Heat Level): 30,000 – 100,000 SHU (Highly variety-dependent*)
Oil Content: 18.0% – 25.0% (Crude fat/lipids)
Total Ash: Max 6.0%
Acid Insoluble Ash: Max 1.0%
Foreign Matter: Max 1.0% (Skin fragments, stalks, stones)
Damaged/Discolored Seeds: Max 2.0%
General Physical Description:
- Appearance: Small, flat, kidney-shaped or circular discs. They should be clean and separated from the chili pulp/skin.
- Colour: Pale yellow to creamy tan. Dark brown or black seeds indicate over-drying, age, or fungal damage.
- Texture: Hard, smooth, and brittle. They should be free-flowing and non-sticky.
- Aroma: Neutral to slightly pungent. They should not have a “musty” or “oily” rancid smell.
- Purity: High-quality seeds should have minimal “chili dust” or broken pieces of pericarp (skin).