Redchilli powder all types
| Parameter | Specification |
| Appearance | Fine powder, uniform texture |
| Color | Bright red to deep red (varies by type: Kashmiri – vibrant red, Teja – dark red) |
| Aroma | Pungent, characteristic of dried red chillies |
| Flavor | Ranges from mild (Kashmiri) to extremely hot (Teja, Guntur) |
| Texture | Dry, free-flowing, no lumps |
| Moisture Content | Not more than 10% |
| Particle Size | 80–100 mesh (customizable based on requirement) |
| Bulk Density | 0.45 – 0.65 g/cm³ |
| Ash Content (Total) | Max 8% |
| Acid Insoluble Ash | Max 1.5% |
| Capsaicin Level | Varies by type: Low (Kashmiri) to High (Teja, Guntur) |
| Color Value (ASTA units) | 60–160+ (Kashmiri: High color value, Teja: Moderate) |
| Foreign Matter | Absent |
| Adulteration | None (pure and natural varieties) |
| Shelf Life | 12 to 18 months (in cool, dry conditions) |
| Packaging | Food-grade laminated pouches, jars, or bulk HDPE/PP bags |
