Chilli flakes, also known as crushed red pepper, are derived from dried red chili peppers (Capsicum annuum or Capsicum frutescens) and are widely used as a seasoning in the food and spice industry. Below are the general specifications for chilli flakes:
Physical Properties:
Appearance: Coarse, crushed dried red chili flakes with visible seeds
Color: Bright red to dark red with yellowish-white seeds
Odor & Taste: Strong, pungent aroma with a hot, spicy taste
Texture: Free-flowing, non-clumped, uniform flakes
Size: 3-5 mm (customizable as per requirement)
Moisture Content: Max 8-10%
Purity: Min 99% (export quality)
Foreign Matter: Max 0.5%
Admixture: Max 0.5-2%
Seed Content: 10-30% (depending on grade)
Chemical Properties:
Capsaicin Content: 0.5-1.5% (responsible for spiciness)
Scoville Heat Units (SHU):
Mild: 5,000-15,000 SHU
Medium: 15,000-30,000 SHU
Hot: 30,000-50,000+ SHU
Total Ash Content: Max 8%
Acid Insoluble Ash: Max 1.5%
Carbohydrates: 40-50%
Protein Content: 10-15%
Fat Content: 8-12%
Fiber Content: 20-30%
Microbiological Standards:
Total Plate Count: Max 100,000 CFU/g
Yeast & Mold: Max 1,000 CFU/g
Coliforms: <10 CFU/g
E. Coli: Absent
Salmonella: Absent
Aflatoxins (B1, B2, G1, G2): Max 10 ppb
Contaminants & Adulterants:
Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)
Heavy Metals:
Lead (Pb): <0.2 ppm
Cadmium (Cd): <0.1 ppm
Arsenic (As): <0.1 ppm
Mercury (Hg): <0.05 ppm
Artificial Colors & Additives: Must be absent
Foreign Matter: Max 0.5%
Applications of Chilli Flakes:
Food Industry: Used in pizzas, pastas, sauces, soups, pickles, and spice blends
Pharmaceuticals & Ayurveda: Used for digestion, metabolism boost, and pain relief
Cosmetics & Personal Care: Used in herbal formulations and topical creams
Animal Feed: Used as a natural additive for poultry and livestock
