Guntur Red Chilli Dealers in Delhi

• Brand Name: 334/ SANAM GUNTUR
• Cultivation Type: Common,Natural
• Color: Dark Red
• Form: Flakes
• Application: Cooking,Fast Food,Food,Powder,Sauce
• Style: Dried
• Variety: 334
• Feature: Good In Taste,Hot Taste,Non Harmful,Purity,Rich In Color
• Taste: Spicy
• Packaging Type: Jute Bag
• Packaging Size: 30 KGS
• Type: Dried Guntur Red Chilli,Dried Red Chilli,Guntur Red Chilli,Red Chilli
• Shelf Life: 1Years
• Drying Process: Sun Dry
• Country of Origin: India

• Brand Name: Dry Red Chilli
• Cultivation Type: Common, GMO, Natural, Organic
• Color: Red
• Application: Cooking, Fast Food, Food, For Making Pickles, Powder, Sauce
• Style: Dried
• Feature: Good In Taste, Hot Taste, Hygienic Packing, Non Harmful, Optimum Freshness, Purity, Rich In Color
• Taste: Spicy
• Packaging Type: Gunny Bags, Jute Bag, Loose, Paper Box, Plastic Packet
• Packaging Size: 10 Kg
• Type: Dried Guntur Red Chilli, Dried Red Chilli, Guntur Red Chilli, Red Chilli
• Shelf Life: 1Years, 1year, 2 Years, 2years

• Color: Bright Red
• Application: Cooking
• Variety: Guntur Red Chilli
• Taste: Spicy
• Packaging Type: Pp Bag
• Shelf Life: 6Months
• Country of Origin: India
• Style: Dired

• Cultivation Type: Natural
• Color: Red
• Taste: Spicy
• Packaging Type: Jute Bag

(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 - Wrinkled, dry, intact, no signs of damage or infestation   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 % 0.15% - 0.25%   Piperine Content % -   Total Color Value (ASTA) - Min 40   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