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