- Storage TypeDry, cool, placeSpecificationChili powder
- Product TypeSingle Herbs & SpicesIngredientsDry chili
- ContentChili powderInstruction for UseUsd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameCayenne pepper powder
- TasteSpicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPackingCustomized
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% Max
Relia red chili powder has the supplied name Cayenne pepper powder and is described as spicy for food seasoning. Dried chili, powder form, raw processing and AD drying provide the starting descriptions for an ingredient-approval enquiry.
Prepare the ingredient approval brief
State the composition, heat and documentation requirements that will determine your decision. Request the complete ingredient declaration and any applicable COA or test-scope information for the selected product, rather than assuming a document covers every order or requirement.
Agree the powder specification
The supplied sieve expressions are 10–40 mesh, 10–20mesh and 60mesh, with maximum moisture of 11%. Confirm the applicable expression and actual sieve specification alongside the heat needed for your formulation.
- Product-name reference: Cayenne pepper powder.
- Ingredient and form: dried chili, powder.
- Appearance and taste references: red and spicy.
- Food application: seasoning.
- Preparation terms supplied: raw and AD.
- Grind expressions to select: 10–40 mesh, 10–20mesh or 60mesh.
- Moisture ceiling: 11%.
Request applicable process information
Ask for the process information relevant to the treatment your approval brief requires. The raw and AD descriptors alone do not establish a particular treatment or the scope of a product test.
Keep storage and package together
The stated shelf life is one year in a cool, dry place. Agree the actual customized package and handling instructions with the selected powder specification, retaining the storage condition when planning stock.
