| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 6.90% |
| XXXXX | XXXXX | 13.10% |
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$0.00/Gm
Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, grinding
Chipotle chili pepper belongs to the Solanaceae family. Its major bioactive components include capsaicinoids (such as capsaicin), carotenoids, flavonoids, and phenolic compounds. It is rich in essential vitamins A, C, E, and B6, along with minerals like potassium, magnesium, and iron. Chipotle chili pepper also contains antioxidants and provides various functional benefits.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Reddish to reddish brown | Organoleptic |
| Odor | Medium pungent | Organoleptic |
| Taste | Smoky | Organoleptic |
| Mesh size | NLT 80% Passes through #40 mesh | USP<786> |
| Loss on drying | NMT 12.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Acid Insoluble Ash | NMT 1% | USP<561> |
| Pungency | 3,000-10,000 SHU | USP |
| Microbiology Test | ||
| Total Plate count | NMT 250,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
| Coliforms | NMT 10 cfu/g | USP<2022> |
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