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Also known as Capsicum annuum, Capsicum baccatum, Capsicum pubescens, Chili pepper, Chile pepper, Hot pepper, and Red chilies, which belong to the family of Solanaceae. Cayenne Pepper is well-known used for flavoring dishes. The antioxidant components which make the Cayenne Pepper more precious ingredients like vitamin E & C, lutein, choline, zeaxanthin, beta carotene, cryptoxanthin. Capsaicin compounds give Cayenne Pepper topically heat in nature. It is good for heart, intestinal, and immunity health.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 18g | 27.69% | |
|---|---|---|
| Saturated Fat 4.3g | 20.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 40mg | 1.67% | |
| Total Carbohydrate 60.5g | 20.00% | |
| Dietary Fiber 27g | % | |
| Total Sugars 10g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 16g | 32.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 168mg | 12.92% | |
| Iron 10.8mg | 55.56% | |
| Potassium 2015mg | 42.87% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The plant part used in this product is fruit.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Reddish Orange | Organoleptic |
| Odor | Very Pungent | Organoleptic |
| Taste | Pungent, biting | Organoleptic |
| Mesh size | 100% Passes through #20 mesh & NLT 5% through #100 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Tapped Density | NMT 0.6g/ml | USP<616> |
| Scovile Heat Units | NLT 1,00,000 SHU | HPLC |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 1 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,00,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | NMT 100 cfu/g | USP<62> |
| Salmonella | Negative/25g | USP<62> |
| Coliform | NMT 100 cfu/g | USP<62> |
Synonyms
Biological Source
Capsicum annuum
Parts Used
Fruit
Major components Other constituentsDetail not available
Health categoriesDescription
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