Kalustyan Red Pepper Ground

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.

Properties

Physical Form: Powder

Product families

Applications

Food & Nutrition — Food

Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

Features: High Quality
Functions: Spice
Ingredient Name: Red Peppers
Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan; Vegetarian
Odor: Mild odor
Flavor: Pungent and biting taste
Markets: Food & Nutrition
PACKAGING: Packed in 50-pound carton/bag.
Appearance: Red powder
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: India, China
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Chemical Inventories: TSCA (USA)
Ingredient Statement: Red Pepper 100%.
Sterilization Method: Irradiated
Food Ingredients Features: High Quality
Food Ingredients Functions: Spice
Certifications and Compliance: FDA Compliant
FDA Food Safety Modernization Act (FSMA)
GFSI Certified
GMP
Halal
Hazard Analysis Critical Control Point (HACCP)
Kosher
Non-GMO Project Verified

Technical data

Table 1 of 9

3 rows

Characteristic	Value	Unit	Method
Ash Content	max. 8	%	ASTA 3.0
Heat	0.202	HU	—
Moisture	max. 10.0	%	ASTA 2.1

Table 2 of 9

2 rows

Characteristic	Value	Unit
Granulation (USS 20M)	max. 0	%
Granulation (USS 30M)	max. 1	%

Table 3 of 9

2 rows

Characteristic	Value	Unit
Relative Humidity	55	%
Storage Temperature	50 - 70	°F

Table 4 of 9

10 rows

Characteristic	Value	Unit
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

Table 5 of 9

5 rows

Characteristic	Value	Unit	Method
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

Table 6 of 9

13 rows

Characteristic	Value	Unit
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

Table 7 of 9