Organic Cayenne Pepper Powder

SKU#: GJ104

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Total : 25.00Kg x 1 = 25.00Kg

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Product Description

Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, Grinding

Cayenne pepper otherwise called chilli belongs to solanacea family. These are originated from Central America. They are a group of skinny, tapering, mostly red coloured pepper, which hang from the bush. Capsaicin is the active components of Chilli peppers. This mostly gives spicy flavour.

Product Type:

Raw Material/Extract
Product Category:

Organics
Product Sub Category:

Herbs-Spices-Seasonings
Product Mix Category:

Organic RM powders
Package Type:

25.00Kg

Product Data

Main Producing Countries
Product Use

Production & Sourcing

Application

Functionality

Benefits

Use In Manufacturing

Harvest Time

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

Nutrition Facts

Serving Size: 100g

Calories
per serving 430

Amount/serving		% Daily Value*
Total Fat 17.27g		26.15%
	Saturated Fat 3.2g	15.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 30mg		1.25%
Total Carbohydrate 56.63g		18.67%
	Dietary Fiber 27.2g	97.10%
	Total Sugars 0g	%
	Includes 0g Added Sugars	0.00%
Protein 12.01g		24.00%

Vitamin D 0mcg		0.00%
Calcium 148mg		11.38%
Iron 7.8mg		38.89%
Potassium 2014mg		42.85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

We deal with a wide range of cayenne peppers bird's eye chilli, jalapeno, bell pepper, Guntur chilli etc. Most varieties are generally rated at 30,000 to 95,000 Scoville units.

Scoville heat units differ as per the varieties of cayenne pepper. We can provide organic cayenne pepper with SHU ranging from 30,000 to 95,000.

We can provide cayenne pepper in powder form and in other forms as well like diced, whole, etc.

Cayenne pepper is now grown largely in India, East Africa, Mexico, and the United States, in fact, most tropical and sub-tropical regions.

Yes, it is USDA organic certified.

Yes, it is. It helps to balance the pH levels in the body.

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Biological source: Capsicum annuum

Shelf Life: 36months

Plant part used: Fruit

Country Of Origin: United States

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Reddish Orange	Organoleptic
Odor	Very pungent	Organoleptic
Taste	Aromatic, pungent, biting	Organoleptic
Mesh size	100% Passes through #20 mesh	USP<786>
Loss on drying	NMT 10.0% w/w	USP<731>
Total ash	NMT 10.0% w/w	USP<561>
Heat Units	30,000shu	USP
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 0.5 ppm	USP<232>
Arsenic	NMT 1 ppm	USP<232>
Mercury	NMT 0.5 ppm	USP<232>
Cadmium	NMT 0.5 ppm	USP<232>
Microbiology Test
Total Plate Count	NMT 100,000 cfu/g	USP<61>
Yeast & Mold	NMT 1000 cfu/g	USP<61>
E. Coli	Absent	USP<62>
Salmonella	Absent	USP<62>
Coliform	100 cfu/g	USP<62>

Caynne pepper, Red Chilli, Chilli

Common Name

Caynne pepper, Red Chilli, Chilli

Synonyms

Red pepper, Chilli pepper, Sweet pepper, Capsicum, Kochujang.

Biological Source

Capsicum annuum

Family

Solanaceae

Parts Used

Fruit

Major components

Cayenne pepper contains up to 1.5% capsaicinoids including 0.11% capsaicin, 6,7-dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin [Fig.3] [1].

Other constituents

Fixed oils, carotenoid pigments including capsanthin, capsorubin, alpha- and beta-carotene, steroid glycosides, including capsicosides, vitamins A and C, trace of volatile oil [1].

Health categories

Cardioprotective, hepatoprotective.

Description

Peppers are the fruits of plants from the genus Capsicum. Pungency, a commercially important attribute of peppers, is due to the presence of chemicals from the
characteristic capsaicinoids group. Capsaicin content of peppers is one of the major parameters that determine its commercial quality [2].