RED PEPPER, GROUND (CG05BI-XX) - Kalustyan - Red Peppers

Supplier: Kalustyan

Kalustyan Red Pepper Ground is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. In the pursuit of safety and quality, the production facility strictly follows the FDA Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP), and Good Manufacturing Practices (GMP), while maintaining certifications for kosher, halal, vegan, non-GMO project, and USDA organic. Moreover, it complies with SEDEX-approved and TSCA (USA) regulations and meets GFSI-certified and FDA-approved requirements for safe and ethical production practices. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Ingredient Name: Red Peppers

Function: Spice

Labeling Claims: Sustainable, Vegan, Halal, Plant-Based, Allergen-free, Vegetarian, Non-GMO, Kosher, GMO-free, Natural, Naturally Derived, Organic

Physical Form: Powder

Features: High Quality

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Documents

TypeDocument Name

Other

Kalustyan RED PEPPER Nutritional Information Sheet

Other

Safety Data Sheet

Kalustyan RED PEPPER Safety Data Sheet

Safety Data Sheet

Technical Data Sheet

Kalustyan RED PEPPER, GROUND (CG05BI-XX) Product Specification Sheet

Technical Data Sheet

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Knowde Enhanced TDS

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Identification & Functionality

Ingredient Name

Red Peppers

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Spice

Country of Origin

India, China

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Spices, Herbs & Seasonings

Ingredient Statement

Red Pepper 100%.

Kalustyan Red Pepper Ground Features & Benefits

Labeling Claims

Kosher,

Food Ingredients Features

High Quality

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Savory & Culinary

Properties

Physical Form

Powder

Appearance

Red powder

Odor

Mild odor

Flavor

Pungent and biting taste

Chemical Properties


	Value	Units	Test Method / Conditions
Ash Content	max. 8	%	ASTA 3.0
Heat	0.202	HU	-
Moisture	max. 10.0	%	ASTA 2.1

Physical Properties


	Value	Units	Test Method / Conditions
Granulation (USS 20M)	max. 0	%	-
Granulation (USS 30M)	max. 1	%	-

Typical Properties


	Value	Units	Test Method / Conditions
Relative Humidity	55	%	-
Storage Temperature	50 - 70	°F	-

Typical Mineral Profile


	Value	Units	Test Method / Conditions
Calcium Content	148	mg/100 g	-
Copper Content	0.373	mg/100 g	-
Iron Content	7.8	mg/100 g	-
Magnesium Content	152	mg/100 g	-
Manganese Content	2	mg/100 g	-
Phosphorus Content	293	mg/100 g	-
Potassium Content	2014	mg/100 g	-
Selenium Content	8.8	μg/100 g	-
Sodium Content	30	mg/100 g	-
Zinc Content	2.48	mg/100 g	-

Microbiological Values


	Value	Units	Test Method / Conditions
Coliform	max. 100	cfu/g	AOAC 991.14
E.coli	max. 3	MPN/g	FDA BAM Chapter 4
Salmonella	Negative	per 2 x 375 grams	eq. FDA BAM Chapter 5
Total Plate Count	max. 25,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 400	cfu/g	AOAC 997.02

Nutritional Information


	Value	Units	Test Method / Conditions
Added Sugar Content	0	g/100 g	-
Alcohol (ethyl) Content	0	g/100 g	-
Caffeine Content	0	mg/100 g	-
Carbohydrate Content	56.63	g/100 g	-
Cholesterol Content	0	mg/100 g	-
Energy	1331	kJ/100 g	-
Fiber (total dietary)	27.2	g/100 g	-
Phytosterols Content	83	mg/100 g	-
Protein Content	12.01	g/100 g	-
Theobromine Content	0	mg/100 g	-
Total Lipid Content	17.27	g/100 g	-
Total Sugar Content	10.34	g/100 g	-
Water Content	8.05	g/100 g	-

Fatty Acid Composition - Unsaturated


	Value	Units	Test Method / Conditions
Fatty acids (total monounsaturated)	2.75	g/100 g	-
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0.24	g/100 g	-
Fatty acids (total monounsaturated, 18:1 undifferentiated)	2.51	g/100 g	-
Fatty acids (total monounsaturated, 20:01)	0	g/100 g	-
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated)	8.37	g/100 g	-
Fatty acids (total polyunsaturated, 18:04)	0	g/100 g	-
Fatty acids (total polyunsaturated, 18:2 undifferentiated)	7.71	g/100 g	-
Fatty acids (total polyunsaturated, 18:3 undifferentiated)	0.66	g/100 g	-
Fatty acids (total polyunsaturated, 20:4 undifferentiated)	0	g/100 g	-
Fatty acids (total polyunsaturated, 20:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:5 n-3)	0	g/100 g	-
Fatty acids (total polyunsaturated, 22:6 n-3)	0	g/100 g	-

Fatty Acid Composition - Saturated


	Value	Units	Test Method / Conditions
Fatty acids (total saturated)	3.26	g/100 g	-
Fatty acids (total saturated, 10:00)	0.03	g/100 g	-
Fatty acids (total saturated, 12:00)	0.03	g/100 g	-
Fatty acids (total saturated, 14:00)	0.09	g/100 g	-
Fatty acids (total saturated, 16:00)	2.36	g/100 g	-
Fatty acids (total saturated, 18:00)	0.49	g/100 g	-
Fatty acids (total saturated, 4:00)	0	g/100 g	-
Fatty acids (total saturated, 6:00)	0	g/100 g	-
Fatty acids (total saturated, 8:00)	0	g/100 g	-

Typical Vitamin Profile


	Value	Units	Test Method / Conditions
Carotene (alpha) Content	0	μg/100 g	-
Carotene (beta) Content	21840	μg/100 g	-
Choline Content	51.5	mg/100 g	-
Cryptoxanthin (beta) Content	6252	μg/100 g	-
Folate (DFE)	106	μg/100 g	-
Folate (food)	106	μg/100 g	-
Folate (total)	106	μg/100 g	-
Folic Acid Content	0	μg/100 g	-
Lutein + zeaxanthin Content	13157	μg/100 g	-
Lycopene Content	0	μg/100 g	-
Niacin Content	8.701	mg/100 g	-
Retinol Content	0	μg/100 g	-
Riboflavin Content	0.919	mg/100 g	-
Thiamin Content	0.328	mg/100 g	-
Vitamin A	41610	IU/100 g	-
Vitamin A (RAE)	2081	μg/100 g	-
Vitamin B-12	0	μg/100 g	-
Vitamin B-12 (added)	0	μg/100 g	-
Vitamin B-6	2.45	mg/100 g	-
Vitamin C (total ascorbic acid)	76.4	mg/100 g	-
Vitamin D	0	IU/100 g	-
Vitamin D (D2 + D3)	0	μg/100 g	-
Vitamin E (alpha-tocopherol)	29.83	mg/100 g	-
Vitamin E (added)	0	mg/100 g	-
Vitamin K	80.3	μg/100 g	-