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Red Chili Puree/Paste

Overview

Red chili puree is manufactured by crushing red chilies into a fine puree. Red chilies have become an integral part of Indian cuisine due to their pungency and spicy flavor. Due to consumers’ rapid urbanization and acceptance of ready-to-eat products, value-added products like red chili puree are gaining popularity.  India is the world’s largest producer of red chili paste followed by China and Pakistan.

Andhra Pradesh is India’s most prominent red chili producer, followed by Maharashtra and Karnataka. Red chili paste is widely used in culinary applications. ABC Fruits is one of the eminent red chili puree manufacturers in India.

Red Chili Puree specification

Parameter GroupRange Value
PHYSICAL & CHEMICAL 
Refractometric Brix @ 20 Deg CelMin 12
Acidity As % And. Citric Acid2.0-3.0
pH As NaturalMax – 4.00
Black Specks / 10 gmNIL
 Consistency 20 ± 20C 03 – 08  Cm/30sec
MICROBIOLOGICAL 
Total Plate Count CFU / ml<10  CFU/ml
Yeast & Mould Count CFU / ml<10 CFU/ml
Coliform Count Per mlAbsent
E.ColiAbsent
ORGANOLEPTIC 
Colour 
Flavour & AromaTypical of Red-chili without any off flavour
TasteCharacteristics of red chili
AppearanceHomogenous paste & free of any foreign matter
PACKING
Red chili paste is packed in 50 Kg / 200 kgs / or as per customer requirement.
CONTAINER LOADING
80 Drums Per 20’ Container ( With Pallet or Without pallet packing – optional)
STORAGE
Red chili puree should be stored at ambient temperature and not below 40C. Avoid exposure to high temperatures.
SHELF –  LIFE
Best before 12 months from the date of manufacturing

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