| Customization: | Available |
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| Certification: | ISO |
| Assay Method: | HPLC, UV |
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Chili Powder, also known as Ground Chili or Red Pepper Powder, is a finely ground spice made from dried chili peppers. It belongs to the category of natural spices and is widely used for its pungent, spicy flavor and vibrant red color. With the increasing demand for ethnic cuisines and processed foods globally, the market for chili powder remains strong, particularly in the food, seasoning, and catering industries. Its main benefits include adding heat and flavor to dishes, improving appetite, and providing natural antioxidants like capsaicin, which supports metabolism and overall health.
We source our chili powder from carefully selected high-quality chili peppers grown in premium agricultural regions. These peppers are sun-dried and finely ground using advanced processing techniques to preserve their natural color, spiciness, and aroma. This process ensures a uniform, bright red powder with a consistent texture. Our popular specifications include 80-100 mesh fine powder, with a strong spicy taste, deep red color, and a rich, natural chili aroma, making it ideal for food production and seasoning applications.
Our customers primarily use chili powder in food processing, snack seasoning, sauces, and instant meal products. Suggested usage typically ranges from 0.5% to 2%, depending on the desired level of spiciness. Adding our chili powder enhances flavor, improves product appeal, and meets consumer demand for bold, authentic tastes. Customers choose us for our superior quality, strict quality control, and advanced processing methods, ensuring freshness, purity, and competitive pricing. Backed by excellent customer feedback, we deliver reliable, premium-grade chili powder that stands out in the global market.
| Test Item | Specification | Test Method | Result |
| Shu | 1000-35000 Shu | / | 1000 Shu |
| Appearance | Red Powder | Visual Inspection | Complies |
| Loss on Drying | ≤5.0% | Loss on Drying at 105°C | 0.13% |
| Ash Content | ≤5.0% | Ashing Method at 550°C | 0.46% |
| Total Heavy Metals | ≤10 ppm | Atomic Absorption Spectroscopy (AAS) | <5 ppm |
| Total Plate Count | <1000 cfu/g | Microbial Plate Count Method | <50 cfu/g |
| Yeast & Mold | <100 cfu/g | Microbial Plate Count Method | <10 cfu/g |
| E. Coli | Negative | PCR or Enrichment Method | Negative |
| Staphylococcus Aureus | Negative | Baird-Parker Agar Method | Negative |
| Pesticides | Negative | GC-MS (Gas Chromatography-Mass Spectrometry) | Negative |
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