Red Chilli Paste

Never Heated (Unpasteurized): We do not subject our wet spice pastes to heat treatment, instead we use quick freezing as a method of preservation. We freeze our wet spice pastes using plate freezers immediately post grinding and extraction. The wet spice pastes are chilled down to -2 Degree Celsius in a matter of few minutes after extraction, making it unsuitable for any bacteria to grow, and then frozen down to -18 Degree Celsius, ready for storage for the entire period of its Shelf Life of 24 months.

The quick freezing allows us to achieve a very high quality of product that retains the wet spice paste’s original taste, aroma, texture, nutrition level and freshness. This usually is not the case with pasteurised products, which often have a cooked flavour and taste along with lower nutritional values as compared to fresh frozen wet spice pastes.

• No Preservatives,
• No Added Sugar,
• No Added Colour,
• No Added Water
• 100% Natural.

Physical, Chemical & Organoleptic Analysis:

• Taste & Flavour: Characteristic of Mature Red Chilli
• Colour: Red
• Brix at 20 Deg. C:
• pH at 20 Deg. C:
• Viscosity: Very High
• Appearance: Thick, Consistent & Uniform

Microbiological Analysis:

• Total Viable Count (CFU/gm): <500
• Yeast/Mould Count (CFU/gm): <100
• Coliforms (CFU/gm): Absent
• E. Coli (CFU/gm): Absent
• Salmonella/25gm: Absent
• Staphylococcus aureus/25gm: Absent
• Pseudomonas/25gm: Absent

Declaration: This product is commercially sterile, free from pathogenic microorganism, added sugar, dystuff, synthetic flavour, and stabilizers and fit for human consumption.

Packing:

We pack our frozen blocks of wet spice pastes into heat sealed poly bags, which are further placed inside carton boxes. If you would like to suggest another option, which is more suitable for your production, please feel free to get in touch with us - Contact Us

Contact us for our standard pack sizes or for your preferred pack size

Shelf Life and Storage:

Store at -18 Degree Celsius at all times for a Shelf Life of 24 months.