Ground red chilli (Capsicum annuum) from Byadgi, Guntur and Teja varieties, blended to your heat (SHU) and colour (ASTA) targets, steam-treated and screened for Sudan dyes, aflatoxin and ethylene oxide — for spice blenders, sauce makers, snack seasoners and retail packers in the US, UK, Ireland and the EU.
Blending Byadgi with Guntur gives a red, medium-hot powder that most Western formulations want; we blend to a written target.
Chilli is the spice with the longest rap sheet — Sudan dyes, aflatoxin, ETO, Salmonella. We test for all of them before a container is booked.
Sudan I–IV, Para Red and Rhodamine B screened on every lot at an accredited laboratory; the result is printed on the COA.
Sun-drying is where aflatoxin starts; we buy from covered-drying farm clusters and test every lot — B1 < 5, total < 10 µg/kg.
Validated steam treatment for Salmonella control; ethylene oxide and 2-CE not detected at 0.02 mg/kg.
ASTA colour and SHU are specified with tolerances and matched lot to lot by blending varieties — no colour drift in your seasoning.
Typical specification for a medium-hot red blend (Byadgi / Guntur). Single-variety and extra-hot grades to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Colour | ASTA measured, blended to target | Visual, drifts by season |
| Sudan dyes | Screened per lot | Not screened |
| Aflatoxin | Tested per lot | Assumed |
| ETO | Not detected, tested | Unknown |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Contaminants | FDA import alerts (Salmonella, dyes); aflatoxin action level 20 ppb | Aflatoxin B1 5 / total 10 µg/kg; OTA per assimilated 1881/2006; Sudan-dye controls | Reg. (EU) 2023/915 — aflatoxin B1 5 / total 10 µg/kg, ochratoxin A 15 µg/kg for Capsicum; Sudan-dye controls since Decision 2004/92/EC |
| Official controls | FSVP importer; Prior Notice | Check the high-risk list; IPAFFS where listed | Capsicum products from India have been listed in Reg. (EU) 2019/1793 Annexes (residues / aflatoxin / Salmonella) — CHED-D pre-notification, documentary and identity / physical checks; official certificate and analytical report where required |
| Treatment | ETO permitted, not used | ETO not permitted | ETO not permitted; steam treatment documented |
| Certificates | COA, Certificate of Origin, Spices Board export documentation | COA, Certificate of Origin, phytosanitary, accredited reports | COA, Certificate of Origin, phytosanitary, accredited reports, official certificate where required |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
The first decision — how the pods are dried — determines the aflatoxin result three months later.
Pods from contracted farm clusters dried on raised platforms under cover or in solar dryers — not on open ground — to ≤ 10 % moisture.
Stems and calyx removed, air-cleaned, destoned, colour-sorted for black and discoloured pods.
Validated steam treatment for Salmonella and total count; no ETO, no irradiation.
Chilled milling to mesh; varieties blended to the ASTA / SHU target; metal detection; 25 kg lined bags.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Where a written ASTA / SHU target pays for itself.
Blend grades with fixed ASTA and SHU so your seasoning is the same colour in every batch.
Byadgi-rich grades for colour without excess heat; Teja for hot-sauce concentrates.
Fine mesh (80) for even coating; heat specified by SHU.
Colour-stable, steam-treated powder for cured products.
Private-label chilli powder, Kashmiri-style mild red and extra-hot lines.
High-colour Byadgi whole pods and coarse powder for extractors.
Standard export packing; retail through co-packers.
Separately, because they come from different compounds. Colour is measured as ASTA colour value (method 20.1) and comes mainly from carotenoids; heat is measured in Scoville heat units from capsaicinoid content by HPLC. You give us a target for each with a tolerance — for example ASTA 100 ± 10 and 20,000 SHU ± 3,000 — and we blend Byadgi, Guntur and Teja to hit it, lot after lot.
On every lot. Sudan I–IV, Para Red and Rhodamine B are screened at an accredited laboratory and reported on the COA as not detected. Chilli powder was the original Sudan-dye scandal in Europe in 2003–05, and the controls have never been relaxed.
Aflatoxin forms when pods are dried slowly on the ground in humid conditions. We buy from farm clusters that dry on raised, covered platforms or in solar dryers and test every lot — B1 below 5 and total below 10 µg/kg, the EU limits, which are stricter than the US action level of 20 ppb. Ochratoxin A is tested as well.
No. Salmonella control is by validated steam treatment for every market, and each lot is tested for ETO and 2-chloroethanol with a limit of quantification of 0.02 mg/kg, as the EU and UK require.
Yes. Byadgi single-variety powder gives the deep red colour (ASTA 120–160) at low heat (5,000–15,000 SHU) that "Kashmiri" chilli is known for, and we label it as Byadgi rather than Kashmiri unless the origin is genuinely Kashmir.
Capsicum products from India have appeared in the Annexes of Regulation (EU) 2019/1793 for increased official controls, which means pre-notification, documentary checks on every consignment and a share of identity and physical checks with sampling. We ship with the accredited aflatoxin, Sudan and residue reports and, where required, the official certificate, so the check confirms what the COA already says.
We match a blend, send a 500 g sample with the full COA — Sudan, aflatoxin, ETO — and price a container within one working day.
