Crush Chili Peppers – Red Flakes, Uniform Heat, Bold Aroma
Dec. 5, 2025
I’ve been tracking the evolution of
This batch-focused approach (chili crushed-18,000SHU) is 100% natural—no additives. In practice, that means fewer label headaches for retail, and consistent SHU in industrial kettles. Many customers say the vibrant red and clean aroma show up immediately in oil infusions and noodle toppings. To be honest, I was skeptical about “consistent spiciness” claims, but their blending and HPLC verification do tighten variance.
- Materials: sun-dried Capsicum (selected lots), stems removed; foreign-matter screened.
- Methods: crushing → calibrated sieving (particle-size options) → color sorting → blend for target 18,000 SHU → moisture normalization.
- Safety controls: metal detection (ferrous/non-ferrous/stainless), magnets, visual inspection.
- Testing: SHU by HPLC (AOAC 995.03) or ASTA Method 21.3; micro per Codex/HACCP; heavy metals and aflatoxins per buyer spec.
- Service life: ≈24 months in sealed bags, ≤20°C, RH <65%, away from light. Real-world use may vary.
- Industries: snack seasoning, instant noodles, pizza/QSR, hot sauce base, meal kits, catering sachets.
| Product | chili crushed-18,000SHU (Crush Chili Peppers) |
| Pungency | 18,000 SHU ±10% (HPLC/ASTA) |
| Moisture | ≤12% (typical 8–10%) |
| Color | Bright red; ASTA color ≈80–100 (batch dependent) |
| Particle size | Customizable (coarse flakes to fine crush; e.g., 2–6 mm) |
| Micro (typical) | TPC <100,000 cfu/g; Yeast/Mold <1,000 cfu/g; Salmonella absent/25g; E. coli <10 cfu/g |
| Packaging | 25 kg poly-lined bags; private label and small packs on request |
| Certifications | ISO 22000, HACCP; Halal/Kosher on request |
Global snack R&D teams want mid-heat flakes that pop in oil. 18,000 SHU hits that sweet spot. In ramen cups, the flakes bloom fast; in pizza shakers, they don’t cake if moisture is controlled. For hot sauce lines, it’s a reliable capsaicinoid lift without overpowering vinegar notes. I guess the bigger trend is customization—heat, color, and cut tailored per SKU.
| Criteria | This supplier (Hebei) | Common market vendor |
| SHU consistency | ±10% (blended lots, HPLC) | ±20–30% (unblended) |
| Traceability | Lot-level farm to bag | Basic supplier lot only |
| Certs | ISO 22000, HACCP, Halal/Kosher | Varies; often HACCP only |
| Customization | Heat, color, cut, pack | Limited |
| Lead time | 10–20 days (in season) | Unpredictable |
Options include spiciness ranges, deeper red tones, and bespoke particle sizes. For brands scaling globally, private-label packs and nitrogen-flushed bags are available. Testing follows HACCP/Codex principles with SHU verification; incoming and finished-product COAs align with buyer specs.
- Snack maker (SEA): switched to Crush Chili Peppers 18,000 SHU, cut batch-to-batch heat drift from ≈22% to ≈7%, reduced rework by 11%.
- Pizza chain (EU): moved to a drier cut; shaker clumping complaints down 60% after moisture spec tightened to ≤10%.
- Meal-kit brand (US): opted for 2–4 mm flakes; consumer feedback mentioned “clean heat” and “bright color” within 6 weeks of launch.
In fact, stable mid-heat Crush Chili Peppers reduce formula tweaks and keep sensory panels sane. Less variance equals faster scale-up. And yes, the flavor is lively—surprisingly so for an 18k SHU crush.
Produced under ISO 22000/HACCP. SHU verified by HPLC per AOAC/ASTA. Spices are generally recognized as safe in the US (see FDA GRAS). Ask for current COA and allergen statements per market.
Authoritative citations:
- Codex Alimentarius. General Principles of Food Hygiene CXC 1-1969 (2020 revision). https://www.fao.org/fao-who-codexalimentarius/
- ASTA. Method 21.3: Pungency of Capsicums and Their Oleoresins. https://www.astaspice.org/
- AOAC Official Method 995.03: Capsaicinoids in Capsicum by HPLC. https://www.aoac.org/
- U.S. FDA. 21 CFR §182.10 – Spices and other natural seasonings (GRAS). https://www.ecfr.gov/
