Dry red chili
Dry red chili specification
|
Parameter |
Specification |
|---|---|
|
Product Name: |
Whole Dry Red Chili |
|
Botanical Name: |
Capsicum annuum L. |
|
Origin |
India |
|
Type: |
Machine Cleaned / Sortex Cleaned |
|
Purity: |
≥ 99.0% |
|
Foreign Matter: |
≤ 1.0% |
|
Damaged Pods: |
≤ 2.0% |
|
Moisture: |
≤ 10.0% |
|
Total Ash: |
≤ 8.0% |
|
Acid Insoluble Ash: |
≤ 1.0% |
|
Stem Content: |
≤ 2.0% ( with steam or without steam |
|
Heat Value (SHU): |
As per Variety |
|
ASTA Color Value: |
As per Variety |
|
Salmonella: |
Absent in 25 g |
|
E. coli: |
< 10 CFU/g |
|
Total Plate Count (TPC): |
< 100,000 CFU/g |
|
Yeast & Mold: |
< 10,000 CFU/g |
|
Aflatoxin Total: |
As per EU & FDA Requirements |
|
Ochratoxin A: |
As per EU Requirements |
|
Pesticide Residues: |
As per EU MRL & FDA Regulations |
|
Heavy Metals: |
As per EU & FDA Regulations |
|
Steam Sterilization: |
Available on Request |
|
Shelf Life: |
24 Months |
|
Variety |
SHU Level |
Origin |
ASTA Color Value |
Heat Level |
|---|---|---|---|---|
|
Teja S17 |
50,000–100,000 |
Andhra Pradesh, India |
40–60 |
Extra Hot |
|
Byadagi |
8,000–15,000 |
Karnataka, India |
120–180 |
Mild to Medium |
|
334 Sannam |
15,000–35,000 |
Andhra Pradesh, India |
80–120 |
Medium Hot |
|
Wrinkle 273 |
25,000–40,000 |
Andhra Pradesh, India |
70–100 |
Medium to Hot |
|
Guntur Chilli |
30,000–60,000 |
Andhra Pradesh, India |
60–100 |
Hot |
|
Kashmiri Chilli |
1,000–2,000 |
Kashmir, India |
150–200 |
Mild |
Dry red chili specification
|
Parameter |
Specification |
|---|---|
|
Product Name: |
Whole Dry Red Chili |
|
Botanical Name: |
Capsicum annuum L. |
|
Origin |
India |
|
Type: |
Machine Cleaned / Sortex Cleaned |
|
Purity: |
≥ 99.0% |
|
Foreign Matter: |
≤ 1.0% |
|
Damaged Pods: |
≤ 2.0% |
|
Moisture: |
≤ 10.0% |
|
Total Ash: |
≤ 8.0% |
|
Acid Insoluble Ash: |
≤ 1.0% |
|
Stem Content: |
≤ 2.0% ( with steam or without steam |
|
Heat Value (SHU): |
As per Variety |
|
ASTA Color Value: |
As per Variety |
|
Salmonella: |
Absent in 25 g |
|
E. coli: |
< 10 CFU/g |
|
Total Plate Count (TPC): |
< 100,000 CFU/g |
|
Yeast & Mold: |
< 10,000 CFU/g |
|
Aflatoxin Total: |
As per EU & FDA Requirements |
|
Ochratoxin A: |
As per EU Requirements |
|
Pesticide Residues: |
As per EU MRL & FDA Regulations |
|
Heavy Metals: |
As per EU & FDA Regulations |
|
Steam Sterilization: |
Available on Request |
|
Shelf Life: |
24 Months |
|
Variety |
SHU Level |
Origin |
ASTA Color Value |
Heat Level |
|---|---|---|---|---|
|
Teja S17 |
50,000–100,000 |
Andhra Pradesh, India |
40–60 |
Extra Hot |
|
Byadagi |
8,000–15,000 |
Karnataka, India |
120–180 |
Mild to Medium |
|
334 Sannam |
15,000–35,000 |
Andhra Pradesh, India |
80–120 |
Medium Hot |
|
Wrinkle 273 |
25,000–40,000 |
Andhra Pradesh, India |
70–100 |
Medium to Hot |
|
Guntur Chilli |
30,000–60,000 |
Andhra Pradesh, India |
60–100 |
Hot |
|
Kashmiri Chilli |
1,000–2,000 |
Kashmir, India |
150–200 |
Mild |