Shelf life
Packaging type
location
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| Parameter | Unit | Standard | |
| Length | cm | 5 - 7 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: | |||
| 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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