| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.88% |
| XXXXX | XXXXX | 11.76% |
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$0.00/Gm
Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Drying, Grinding
Red chili, scientifically known as Capsicum annuum, is a popular spice derived from the fruit of chili pepper plants. It is known for its pungent, spicy flavor and vibrant red color. Red chilies are widely used in cuisines worldwide to add heat and flavor to dishes.Red chilies contain various phytochemicals, including capsaicin, which is responsible for the spicy sensation. Capsaicin is also known for its potential health benefits, such as pain relief, improved metabolism, and anti-inflammatory properties. Additionally, red chilies are a source of vitamins (like vitamin C) and antioxidants.
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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.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 17.3g | 26.15% | |
|---|---|---|
| Saturated Fat 3.4g | 15.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 30mg | 1.25% | |
| Total Carbohydrate 56.6g | 18.67% | |
| Dietary Fiber 27.2g | 97.10% | |
| Total Sugars 10.3g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 148mg | 11.38% | |
| Iron 7.8mg | 38.89% | |
| Potassium 2010mg | 42.77% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Dark red | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Bulk density | 0.65-0.35 g/ml | USP<616> |
| Tapped density | 0.90 -0.50 g/ml | USP<616> |
| Heat Value | 35k -30k SHU | USP |
| Total Heavy Metals | ||
| 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 | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
| Coliforms | NMT 100 cfu/g | USP<62> |
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