Chilli
- Red Chilli Pepper (Whole with stem/stemless)
| Appearance | Bright Red Colour |
|---|---|
| Moisture | 10% Max |
| SHU (ASTA Method) | 20,000 to 90,000 |
| Colour (ASTA Method) | 40 - 160 |
| Extraneous Matter | 1% Max |
| Damaged and Discoloured Pods | 4% Max |
| Loose Seeds | 4% Max |
| Broken Rate | 1.25% Max |
- Ground Chillies / Red Chilli Powder
| Appearance | Reddish orange granular powder |
| Moisture | 10% Max |
| SHU (ASTA Method) | 15,000 - 90,000 |
| Colour (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% |
- Red Chilli Flakes / Crushed Chillies
| Appearance | Red coloured flakes with seeds |
| Moisture | Less than 12% |
| SHU (ASTA Method) | 20,000 - 55,000, 100,000 CU |
| Colour (ASTA Method) | 40 - 100 |
| Ash Content | Less than 8% |
| Acid Insoluble Ash | 0.05 - 1.13 |
| Non Volatile Ether Extract | 12.5% Min |
| Crude Fibre | Less than 30% |
| Particle Size | 2mm - 8mm US Mesh |
- Red Chilli Paste
| Appearance | Reddish orange coloured paste |
| Odour | Characteristic pungent aroma of fresh chilli fruit |
| Added Preservative | 1% |
| Salt | 15 - 16% |
| Pungency | 2000 - 4000 SHU |
| Total Soluble Solids | 20 - 22% |
| ph (for 10% dilute solution) | 4.5 - 5.0 |
| Acidity | 0.6 - 0.9% |
| Moisture | 65 - 70% |