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Spice powder · Ingredients & raw materials

Red chilli powder

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Red chilli powder

Ground dried ripe pods of Capsicum annuum, bought on two separate specs: heat (Scoville units) and red colour (ASTA). Used in masalas, snacks, pickles, sauces and seasonings; hot varieties like Teja give pungency while Byadgi and Kashmiri give colour with mild heat, so blenders often mix them.

Variety 5

  • Teja (S17)
  • Guntur Sannam (S4)
  • 334 / 341 hybrid
  • Byadgi
  • Kashmiri (mild, high colour)

Process 2

  • Regular
  • Steam sterilised

Pack size 4

  • 1 kg pouch
  • 5 kg bag
  • 25 kg bag
  • 50 kg bag

Spec

Moisture
11% max (FSSAI); 10% max typical in trade
Total ash (dry basis)
8% max
Acid insoluble ash
1.3% max
Crude fibre
30% max
Non-volatile ether extract
12% min (dry basis)
Added oil
Edible oil up to 2% allowed if declared on label
Colour
No added colour; Sudan dye test negative
Mesh
40 to 60 or 60 to 80
Origin
Guntur (Andhra Pradesh), Khammam and Warangal (Telangana), Byadgi and Haveri (Karnataka)
Standard
FSSAI 2.9.3; AGMARK grading available
Shelf life
12 months
Note
SHU and ASTA vary by crop and lot; state required values on the order and confirm by lab report
Usual minimum
25 kg
HSN code
09042211
GST
5%

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