Dhani or Kanthari

Shelf life

9 Months

Packaging type

Gunny bag

location

Kerala

(A) PHYSICAL PARAMETERS:
S.No.	Test/Parameter	Limit/Standard	Remark
	Parameter	Unit	Standard
	Length	cm	3 - 5 cm (Dhani), 1 - 3 cm (Kanthari)
	Breadth	cm	0.3 - 0.5 cm (Dhani), 0.2 - 0.3 cm (Kanthari)
	Skin	-	Thin, wrinkled, bright red color (both)
	Pods with Stalks	%	Max 5%
	Broken Chilies	%	Max 5%
	Loose Seeds	%	Max 2%
	Damaged & Discolored Pods	%	Max 3%
	Foreign Material	%	Max 1%

(B) CHEMICAL PARAMETERS:
	Parameter	Unit	Standard
	Moisture Content	%	Max 12%
	Total Ash	%	Max 8%
	Acid Insoluble Ash	%	Max 1%
	Volatile Oil Content	%	Min 0.3%
	Non-Volatile Ether Extract	%	Max 25%
	Capsaicin Content	%	0.2% - 0.4% (Dhani), 0.4% - 0.6% (Kanthari)
	Piperine Content	%	-
	Total Color Value (ASTA)	-	Min 100
	Aflatoxin (B1+B2+G1+G2)	ppb	Max 10

(C) MICROBIOLOGICAL ANALYSIS:
	Parameter	Unit	Standard
	Total Plate Count (TPC)	CFU/g	Max 10^5
	Yeast and Mold Count	CFU/g	Max 10^4
	E. coli	MPN/g	Absent in 1g
	Salmonella	MPN/g	Absent in 25g
	Staphylococcus aureus	CFU/g	Absent in 0.1g
	Coliforms	MPN/g	Absent in 0.1g