Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies:

Physical Properties:

Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter

Color: Bright red, deep red, or dark red (depending on variety)

Odor & Taste: Pungent smell with characteristic spicy taste

Size (Length): 3 cm - 15 cm (varies by variety)

Skin: Wrinkled or smooth (depends on drying method and variety)

Moisture Content: Max 10-14%

Broken/Discolored Pods: Max 5%

Chemical Properties:

Capsaicin Content: 0.2% - 2% (variety-dependent)

Scoville Heat Units (SHU):

Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi)

Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot)

High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja)

ASTA Color Value: 80-200 (higher value indicates a more vibrant red color)

Total Ash: Max 8%

Acid Insoluble Ash: Max 1.5%

Crude Fiber: Max 30%

Non-Volatile Ether Extract (Oleoresin Content): 12-18%

Microbiological Standards:

Total Plate Count: Max 100,000 CFU/g

Yeast & Mold: Max 1,000 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins:

B1: Max 5 ppb

Total (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <2 ppm

Cadmium (Cd): <1 ppm

Arsenic (As): <1 ppm

Artificial Colors/Dyes (Sudan I-IV, Rhodamine B, etc.): Must be absent