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Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Cayenne pepper otherwise called chilli belongs to solanacea family. These are originated from Central America. They are a group of skinny, tapering, mostly red coloured pepper, which hang from the bush. Capsaicin is the active components of Chilli peppers. This mostly gives spicy flavour.
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 17.27g | 26.15% | |
---|---|---|
Saturated Fat 3.2g | 15.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 30mg | 1.25% | |
Total Carbohydrate 56.63g | 18.67% | |
Dietary Fiber 27.2g | 97.10% | |
Total Sugars 0g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 12.01g | 24.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 148mg | 11.38% | |
Iron 7.8mg | 38.89% | |
Potassium 2014mg | 42.85% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | Reddish Orange | Organoleptic |
Odor | Very pungent | Organoleptic |
Taste | Aromatic, pungent, biting | Organoleptic |
Mesh size | 100% Passes through #20 mesh | USP<786> |
Loss on drying | NMT 10.0% w/w | USP<731> |
Total ash | NMT 10.0% w/w | USP<561> |
Heat Units | 30,000shu | USP |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 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 100,000 cfu/g | USP<61> |
Yeast & Mold | NMT 1000 cfu/g | USP<61> |
E. Coli | Absent | USP<62> |
Salmonella | Absent | USP<62> |
Coliform | 100 cfu/g | USP<62> |
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