Chili-Peppers
Nutrition Facts
| Per 2 g | Amount |
|---|---|
| Energy | 6 kcal |
| Carbohydrates | 1.3 g |
| Fiber | 0.9 g |
| Protein | 0.1 g |
| Fat | 0.1 g |
Product Specifications
| Botanical Name | Capsicum annuum |
| Family | Solanaceae |
| Part Used | Fruits (pods) |
| Origin | Egypt |
| Harvest Season | August–November |
| Cut Type | Whole pods; Crushed flakes; Powder |
| Moisture | ≤ 12% |
| Color / Aroma | Deep red; pungent, spicy aroma and flavor |
| Allergens | None (naturally) |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 12–18 months |
| Storage | Store in a cool, dry place (≤ 25°C); airtight packaging; protect from light and humidity |
| Packaging | 100 g | 250 g | 500 g consumer packs; Bulk bags (10–25 Kg) |
Trade & Export Information
| HS Code | 0904.21 (whole/flake) / 0904.22 (powder) |
| Variety | Egyptian Chili Peppers — Whole pods / Crushed flakes / Powder (60–100 mesh) |
| Sizes | 100 g | 250 g | 500 g consumer packs; 10–25 kg bulk bags |
| Packaging | 10–25 Kg Bags / Consumer packs |
| Availability | August–November harvest; Year-round (dried) |
How to Use
Spice blends, rubs, and marinades; chili oil and hot sauces; curries, stews, soups; pickles and relishes; sprinkle on pizza, noodles, and rice
Storage & Safety
Contains capsaicin; may irritate skin/eyes—use gloves and avoid contact; keep away from children; start with small amounts