Ghost Pepper Dealers in Rohini Sector 18, Delhi

• Cultivation Type: Natural
• Color: Red
• Form: Solid
• Usage: Spices

(A) PHYSICAL PARAMETERS:       S.No. Test/Parameter Limit/Standard Remark   Parameter Unit Standard   Length cm 5 - 10 cm   Breadth cm 1 - 1.5 cm   Skin - Thin, wrinkled, bright red color   Pods with Stalks % Max 5%   Broken Chilies % Max 5%   Loose Seeds % Max 2%   Damaged & Discolored Pods % Max 3%   Foreign Material % Max 1%         (B) CHEMICAL PARAMETERS:         Parameter Unit Standard   Moisture Content % Max 12%   Total Ash % Max 8%   Acid Insoluble Ash % Max 1%   Volatile Oil Content % Min 0.3%   Non-Volatile Ether Extract % Max 25%   Capsaicin Content % 1.0% - 1.5%   Piperine Content % -   Total Color Value (ASTA) - Min 100   Aflatoxin (B1+B2+G1+G2) ppb Max 10         (C) MICROBIOLOGICAL ANALYSIS:         Parameter Unit Standard   Total Plate Count (TPC) CFU/g Max 10^5   Yeast and Mold Count CFU/g Max 10^4   E. coli MPN/g Absent in 1g   Salmonella MPN/g Absent in 25g   Staphylococcus aureus CFU/g Absent in 0.1g   Coliforms MPN/g Absent in 0.1g