CHILI POWDER

Peru (5%)Thailand (4%)Myanmar (3%)Ethiopia (2%)Vietnam (2%)

Specification

Properties Values/Limits
Life 2 years
Moisture Max. 10%
Ash Max. 6.50%
Size 60-80 Mesh
Type Stem and Stemless
Pungency Mild Hot(8000-12000SHU), Medium Hot(15000-22000SHU) and Hot (Above-30000SHU)
Grade A&B
Admixture Max. 2%
Color Red
Drying Process Sun Dry
Category:

Nutrition Facts

  • Serving Size: 100gm
  • Amounts per servings
  • Calories 282
  • % Daily Values*
  • Total Fat 14 g
    22%
  • Saturated fat 2.5 g
    12%
  • Sodium 2867 mg
    125%
  • Total Carbohydrate 50 g
    17%
  • Dietary fiber 35 g
    140%
  • Sugar 7.2 g
  • Protein 13 g
    26%
  • Vitamin A
    593%
    Vitamin C
    1%
  • Calcium
    33%
    Iron
    96%
  • *Percent Daily Values are based on a 2,000 Calorie diet
Types of Chili Powder

Chili Powder: Dried spicy red chilies are grounded to make chili powder. It is very hot and is commonly used in Indian cuisine.

Kashmiri Chili Powder: They are very mild, milder dried chilies (these chilies are deep red colored and have wrinkled skin) are used to make it. Instantly imparts a vibrant red color to any dish with a hint of heat as well. Used commonly in Indian cuisine.

Paprika: Either bell peppers or chili pepper varieties or both are grounded to make this. Usually, they are very mild and impart bright red color to any dish. Sometimes, you could find mild, medium and hot paprika, so depending on your needs choose it.

Cayenne: Cayenne chilies are grounded to make this spice. They are very hot and used to spice up any dish

Chili Powder Storage Tips
  • Chili powder generally has a long shelf life when stored in an airtight container, away from heat and light.
  • Placing a piece of asafetida in the container of chili powder will store the spice for a longer duration.
  • When refrigerated, chili powder keeps well for one year and if kept in the freezer, it will last for up to two years.
  • Although chili powder can retain its flavor properties for up to two years, it should be used within one year for maximum taste and flavor.
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