Red Chili Powder / Ground Red Pepper
Red chili powder is made by drying and grinding mature red chili peppers (Capsicum spp.). It is known for its vibrant red color, pungent heat, and distinct spicy flavor. It is widely used as a spice in culinary preparations, seasoning blends, and processed foods.
Physical Properties
Color: Bright red to deep red
Texture: Fine to slightly coarse powder
Odor: Strong, characteristic chili aroma
Taste: Hot, pungent, and spicy
Moisture Content: ≤ 10%
Scoville Heat Units (SHU): Varies from 5,000 to 100,000 depending on variety
Chemical Properties
Capsaicin Content: 0.1% – 1% (variety-dependent)
Total Ash: ≤ 8%
Acid Insoluble Ash: ≤ 1.5%
Volatile Oil: ≤ 1%
Color Value (ASTA): 60–160 (based on quality)
pH (aqueous extract): 5.0 – 6.5
Nutritional Information (per 100g)
Energy: Approx. 350 kcal
Protein: 12–15 g
Fat: 12–14 g
Carbohydrates: 50–55 g
Fiber: 25–30 g
Sugars: 5–8 g
Sodium: 30–50 mg
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Free from adulterants, artificial colorants, and foreign matter
Uniform color and grind size
No off-odors or signs of spoilage
Complies with international food safety standards (ISO, HACCP, FSSAI, FDA)
Microbiological Standards
Total Plate Count: < 100,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Negative
Salmonella: Absent in 25g
Coliforms: < 100 cfu/g
Packaging & Storage
As per the customer’s request, polypropylene bags and cartons.”
Storage: Store in a cool, dry place away from heat, humidity, and direct sunlight
Shelf Life
12 to 18 months when stored under proper conditions
Traceability and Compliance;
Origin :Egypt
Applications
Essential spice in cooking for adding heat and color
Used in seasoning blends, spice mixes, sauces, and pickles
Ingredient in ready-to-eat meals, snacks, and marinades
Used in food processing industries and ethnic cuisines
Adds flavor, heat, and appeal to various dishes