What is red chili powder?
Red chili powder is a spice milled from dried hot red peppers (Capsicum annuum and Capsicum frutescens varieties). Capsaicin and its derivatives provide the heat; carotenoid pigments, above all capsanthin, provide the red colour. Heat is measured in Scoville units (SHU) and colour intensity as an ASTA value; industrial grades are classified by these two figures. Türkiye, India and China are the main producers.
How is it produced?
Ripe peppers are harvested, destemmed, dried in the sun or in dryers to below 11% moisture and milled. Product with seeds is cheaper and hotter; seedless (pericarp only) product gives a higher colour value. Sweet paprika serves manufacturers who want red colour with low heat, hot varieties serve high-heat needs. Temperature control during milling prevents colour loss.
Applications in food manufacturing
Fermented sausage, cured meat, kebab and döner seasonings; hot sauces and marinades; snack and crisp coatings; seasoning blends; ready meals and pickles; pastes and spreads. Typical usage in the finished product is 0.2–2%, calculated from the SHU value for the target heat.
Technical properties and quality criteria
Check heat (SHU; 10,000–50,000 and above by grade), colour (ASTA; typically 60–120), moisture (≤ 11%), particle size (40–60 mesh), total and acid-insoluble ash, microbiological values and, above all, the safety parameters: aflatoxin, pesticide residues and illegal colourants such as Sudan dyes. These analyses should be reported per lot.
What to check when buying
Define the target SHU and ASTA range for your application first and ask the supplier for a grade within it. The with/without seeds choice affects colour and price. Because of the aflatoxin and Sudan dye risk, work only with suppliers who provide lot-specific analysis reports. Obtain the specification, COA, origin document and these safety reports with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of chili powder is set by crop size, origin, heat and colour grade, seed ratio, scope of analysis and order quantity. The typical minimum order is one pallet (500 kg). PERDIST identifies the grade matching your target heat and colour, compares sources and provides a written quotation with safety analyses.
Frequently asked questions
Specification summary
The values below come from the Red Chili Powder page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Heat 10,000–50,000 SHU (by grade), colour 60–120 ASTA, moisture ≤ 11%, 40–60 mesh. Values vary by variety, origin and harvest. |
| Applications | Fermented sausage, kebab and döner seasonings, hot sauces and marinades, snack and crisp coatings, seasoning blends, ready meals and pickles. |
| Usage rate | Typically 0.2–2% in the finished product, calculated from the SHU value for the target heat. Protect from light for colour stability. |
| Shelf life and storage | Typically 12–18 months in unopened packaging; store cool, dry, away from light and sealed to prevent colour loss. |
| Packaging | Typically 20–25 kg kraft bags or cartons with PE inner liner; pallets of 500–1000 kg. 5–10 kg packs considered on request. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: Türkiye, India, China. Documented per lot in the quotation. |
Documents to request from the supplier
- Sieve analysis and particle distribution: grind size against your target.
- Aflatoxin, ochratoxin A and dye residue results, with the method used.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Contaminant limits for spices (aflatoxins, ochratoxin A, dye residues) sit under the Turkish Food Codex contaminants regulation, and an export shipment follows the limits of the destination country. Check the certificate of analysis for the method behind each parameter.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.