Red chilli powder specifications can vary based on quality, processing, and industry standards (food, pharmaceutical, or industrial). Below are the general specifications for red chilli powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Bright red to deep red (depends on variety and processing)

Odor & Taste: Characteristic pungent smell and spicy taste

Particle Size:

40 Mesh (Coarse)

60 Mesh (Medium)

80-100 Mesh (Fine)

Moisture Content: Max 8-12%

Bulk Density: 0.40 - 0.80 g/ml

Extraneous Matter: Max 1%

Chemical Properties:

Capsaicin Content: 0.2% - 2% (depends on variety)

ASTA Color Value: 80-200 (higher value indicates better color)

Total Ash: Max 8%

Acid Insoluble Ash: Max 1.5%

Crude Fiber: Max 30%

Non-Volatile Ether Extract (Oleoresin): 12-18%

Pungency (Scoville Heat Units - SHU):

Low Pungency: 500 - 5,000 SHU

Medium Pungency: 5,000 - 15,000 SHU

High Pungency: 15,000 - 100,000+ SHU

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: Max 5 ppb

Total (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals: Below permissible limits (Pb < 2 ppm, Cd < 1 ppm, As < 1 ppm)

Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent