Shelf life
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | ||||
| S.No. | Test/Parameter | Limit/Standard | Remark | |
| Parameter | Unit | Standard | ||
| Length | cm | 5 - 10 cm | ||
| Breadth | cm | 0.5 - 1 cm | ||
| Skin | - | Thin, smooth, bright red color | ||
| 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 | % | 0.1% - 0.2% | ||
| 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 |
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