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Mincing Spice Red Pepper Crushed 40HU

Mincing Spice Red Pepper Crushed 40HU is prepared from the dried, ripe fruit of capsicum annuum. It exhibits a characteristic color range from yellow-red to red. To ensure quality and safety, this product undergoes steam sterilization. It is also certified as Kosher Parve. Moreover, It is not genetically modified (GMO-free) and does not contain any allergens.

Ingredient Name: Red Peppers

Labeling Claims: Allergen-free, Kosher, Naturally Derived, Non-GMO, Pareve, Plant-Based

Functions: Spice, Whole Food Ingredient

Certifications & Compliance: FDA Compliant, FFDCA, GMP, Kosher

Physical Form: Solid

Features: Free of Major Allergens, Imparts Flavor, Rich in Vitamins

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name: Red Peppers
Ingredient Origin: Natural Origin,
Plant Origin,
Vegetable Origin
Food Ingredients Functions: Spice,
Whole Food Ingredient
Country of Origin: India
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Spices, Herbs & Seasonings
Food Ingredients — Whole Foods, Extracts & Premixes
Vegetable Products & Extracts

Features & Benefits

Labeling Claims: Allergen-free,
Kosher,
Naturally Derived,
Non-GMO,
Pareve,
Plant-Based
Food Ingredients Features: Free of Major Allergens,
Imparts Flavor,
Rich in Vitamins

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Cooking Oils & Fat Products,
Fruits & Vegetables,
Savory & Culinary
Food & Nutrition Applications: Cooking Oil,
Food Seasonings,
Noodles,
Pickles,
Sauces,
Tabletop Condiments,
Vegetable Purees

Properties

Physical Form

Chemical Properties


	Value	Units	Test Method / Conditions
Scoville Heat Unit	35000 - 45000	SHU	ASTA 21.3

Analytical Properties


	Value	Units	Test Method / Conditions
Moisture Content	max. 10	%	ASTA 2.1
Total Ash	max. 8	%	ASTA 3.0
Acid Insoluble Ash	max. 2	%	ASTA 4.0
Water Activity	max. 0.625	aW	AOAC 978.18

Microbiological Values


	Value	Units	Test Method / Conditions
Total Plate Count	max. 200000	CFU/g	CMMEF, APHA CHP 7, FDA BAM Onl
Yeast and Molds Count	max. 500	CFU/g	CMMEF, APHA CHP 20, 54, 56, FD, FDA BAM Online C
Coliform	max. 100	MPN/g	FDA BAM Online CHP 4
Escherichia coli	max. 3	MPN/g	FDA BAM Online CHP 4
Salmonella	Negative	per 375 gram	FDA BAM Online CHP 5

Regulatory & Compliance

Certifications & Compliance: FDA Compliant,
FFDCA,
GMP,
Kosher

Storage & Handling

Shelf Life: 24 Months
Storage Conditions: Optimal storage conditions are cool (40-77°F), and dry (45-65°F relative humidity).