Odor: Strong, pungent, and characteristic of red chili peppers.
Taste: Intensely spicy and pungent.
Moisture Content: Typically below 8% to ensure stability and prevent spoilage.
Particle Size: Varies depending on the intended use and processing method. Finer powders may be preferred for certain applications.
Pungency: Measured in Scoville Heat Units (SHU). This indicates the level of spiciness.
Color: Measured using colorimetric methods (e.g., ASTA color scale).
Foreign Matter: Should be free from excessive amounts of stems, seeds, and other foreign materials.
Adulterants: Should be free from adulterants such as added colors or other chili powders of inferior quality.
