Red chili paste is manufactured by crushing red chilies into a fine paste. Red chilies have become an integral part of Indian cuisine due to their pungency and spicy flavor. Due to consumers’ rapid urbanization and acceptance of ready-to-eat products, value-added products like red chili paste are gaining popularity. India is the world’s largest producer of red chili and red chili paste followed by China and Pakistan.
Pink Guava Concentrate Specification
Red Chili paste specification
| Parameter Group | Range Value |
|---|---|
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Min 9 |
| Acidity As % And. Citric Acid | 0.5-0.90 |
| pH As Natural | Max – 4.30 |
| Black Specks / 10 gm | NIL |
| Consistency 20 ± 20C | 2 – 7 Cm/30sec |
| MICROBIOLOGICAL | |
| Total Plate Count CFU / ml | <1000 CFU/ml |
| Yeast & Mould Count CFU / ml | <10 CFU/ml |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| ORGANOLEPTIC | |
| Colour | |
| Flavour & Aroma | Typical of Red-chili without any off flavour |
| Taste | Characteristics of red chili |
| Appearance | Homogenous paste & free of any foreign matter |
| PACKING |
|---|
| Red chili paste is packed in 50 Kg / 200 kgs / or as per customer requirement. |
| CONTAINER LOADING |
| 80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional) |
| STORAGE |
| Red chili Paste should be stored at ambient temperature and not below 40C. Avoid exposure to high temperatures. |
| SHELF – LIFE |
| Best before 12 months from the date of manufacturing |