Color: Red chili powder should have a vibrant red color, ranging from light to dark depending on the variety of chili used.
Flavor: It should have a hot and spicy flavor, with a level of heat that can vary from mild to extremely hot.
Aroma: The aroma should be pungent and characteristic of chili peppers.
Moisture content: The moisture content should be low to prevent spoilage and maintain flavor.
Foreign matter: The powder should be free from any foreign matter, such as stones, seeds, or stems.
Microbial content: The microbial count should be within acceptable limits to ensure safety.
Aflatoxin content: The aflatoxin content should be below the maximum permissible limit.
