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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.
Properties
- Physical Form
- Solid
Product families
Applications
Food & Nutrition — Food
- Cooking Oils & Fat Products
- Fruits & Vegetables
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Spices Herbs & Seasonings
Food Ingredients — Whole Foods, Extracts & Premixes
- Vegetable Products & Extracts
Other characteristics
- Features
Free of Major Allergens, Imparts Flavor, Rich in Vitamins
- Functions
- Spice, Whole Food Ingredient
- Ingredient Name
- Red Peppers
- Labeling Claims
Allergen-free, Kosher, Naturally Derived, Non-GMO, Pareve, Plant-Based; Allergen-free; Kosher; Naturally Derived; Non-GMO; Pareve; Plant-Based
- Certifications & Compliance
- FDA Compliant, FFDCA, GMP, Kosher
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Country of Origin
- India
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Storage Condition
Optimal storage conditions are cool (40-77°F), and dry (45-65°F relative humidity).
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Rich in Vitamins
- Food Ingredients Functions
- Spice
- Whole Food Ingredient
- Certifications and Compliance
- FDA Compliant
- FFDCA
- GMP
- Kosher
- Food and Nutrition Applications
- Cooking Oil
- Food Seasonings
- Noodles
- Pickles
- Sauces
- Tabletop Condiments
- Vegetable Purees
Technical data
Table 1 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Scoville Heat Unit | 35000 - 45000 | SHU | ASTA 21.3 |
Table 2 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| 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 |
Table 3 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| 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 |
