Shelf life
Packaging type
Location
| (A) PHYSICAL PARAMETERS: | |||
| S.No. | Test/Parameter | Limit/Standard | Remark |
| 2 | Flavour | High spicy | Complies |
| Color | Red | Complies | |
| Length | 5-6 max | Complies | |
| Breath | 0.8-1.3 max | Complies | |
| Skin | Thin | Complies | |
| Pods with Stalks | 1% maximum | Complies | |
| Broken Chilies | 2% maximum | Complies | |
| Loose Seeds | 1% maximum | Complies | |
| Damaged & Discolored pods | 1% maximum | Complies | |
| Foreign Material | 1% maximum | Complies | |
| (B) CHEMICAL PARAMETERS: | |||
| Moisture | 14% maximum | Complies | |
| Capsaicin content in % | 0.50-0.70 max | Complies | |
| Pungency in SHU | 75000-100000 (Heat) | Complies | |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count – TPC (max) | Less than 10000 CFU/g or CFU/mL | Complies | |
| Yeast and Mould – Y&M (max) | Complies | ||
| Coliforms (max) | Complies | ||
| E. coli (max) | Complies |
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