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1. DESCRIPTION
Product ( Powder ) obtained from grinding of the Whole Indian Chilly. Botanical Name Capsicum annum and Famil Solanaceae. The country of origin of the whole Indian chilly is India.
This product will not be grown from Genetically Modified Plant.
2. SENSORIAL REQUIREMENTS
Organoleptic Attribute (*) |
Description |
Color |
Red,charecterstic of chilly powder |
Flavor / taste |
Pungent |
Aroma |
Free of bad Adour, charecterstic of chilly powder |
Appearance |
Fine ground powder |
3. CHEMICAL AND PHYSICAL REQUIREMENTS
Property |
Limits |
Moisture ( ASTA )* |
10% max |
Capsaisin SHU |
25000-35000 |
Sudan 1 2 3 4 |
Absent |
Granulation 35 mesh retention |
20% max |
Aflatoxin B 1 max |
5 ppb |
Aflatoxin B 1 B 2 G 1 G 2 ( total ) max |
10 ppb |
Total Ash max |
7% max |
Acid Insoluble Ash max |
1% max |
4. Usage / Application
The chillie powder are intended for culinary uses in food, seasoning and curry preparations.
5. ALLERGENS
The product is free from any known allergen of natural and synthetic origin.
6. PACKAGING AND STORAGE REQUIREMENTS
Packed in new high-density polyethylene bags with inner poly lining and sealed with a double stitching. Storage area will be a cool (below 24ºC) and dry area with relative humidity less than 75%. Storage should be palletized and away from walls. The product should be regularly fumigated. Shelf life under these conditions should be 18 months.
7. IDENTIFICATION
Each Bag will carry the following identification marks including Name of the Product, Net Weight, Shipping Mark, Name of Manufacturer and country of Origin, Lot Number and Date of Production and Date of Expiry.
8. Documentation
We will be attaching a certificate of origin and a self certified analysis report along with the shipment. Other documents will include the Invoice, Packing list, Bill of Lading, Spices Board certification on Sudan 1 2 3 4 and fumigation certificate and certified Phyto Sanitary Certificate from a registered Private Agency. Any other specific documentation required will have to be intimated to us by the Client.
9. SHELF LIFE
If the goods are stored in a cool dry place and fumigated at regular intervals, the shelf life of the goods will be 18 months.
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