Red Chilli

Red Chilli

India is one of the major red chilli pepper exporting countries in the world. There are many varieties of red chilli pepper grown across the country. Each of these varieties differs from each other in pungency and color. The naga jolokia and the birds eye chillies are among the hottest chillies in the world and the bydagi chillies are known for their bright red color. Please refer to the pungency and color value chart for comparison of the different varieties of red chilli peppers.
Red chilli peppers are mostly consumed as a whole or in powdered or flaked form. Red chilli peppers are rich in carotenoids and capsaicinoids. The carotenoids are extracted to be used as a food coloring agent and the capsaicinoids are extracted for use in pharmaceuticals mainly because of their anti inflamatory properties.

Appearance Bright Red color
Moisture 10% Max.
Shu (ASTA Method) 20,000 - 90,000
Color (ASTA Method) 40 - 160
Extraneous Matter 1% Max
Damaged & Discolored Pods 4% Max
Loose Seeds 4% Max

Red chilli powder is a major food ingrediant in indian and international cuisines. It brings its characteristic bright red color and pungency to any preparation it is used in.
Appearance Reddish orange granular powder
Moisture 10% Max.
Shu (ASTA Method) 15,000 - 90,000
Color (ASTA Method) 40 - 160
Sieve Size 20 – 60 Mesh (US)
Ash Content Less Than 8%
Acid Insoluble Ash 0.05 - 1.13
Non Volatile Ether Extract 12.5% MIN
Crude Fibre Less Than 30%

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