Skip to content
SupplyList
Menu

Chili pepper

Chili pepper suppliers and sourcing guide

Chili peppers are the pungent fruits of Capsicum annuum, Capsicum frutescens and related species, sold dried as whole pods, crushed flakes or ground powder. Named types include ancho, guajillo, chipotle (smoked jalapeno), arbol, Kashmiri and bird's eye, each with its own heat and color. Pods are harvested ripe, dried in the sun or in dryers, and then cleaned, cut or milled. Single-variety chili powder differs from chili seasoning blends, which also contain cumin, oregano and salt.

See suppliersWhat to ask for on the COA
Also known as
Capsicum annuum · Capsicum frutescens · Chile pepper · Hot pepper · Red pepper
Facts checked
November 2026

Forms and grades of chili pepper

Suppliers sell different products under the same name. Specify the one you need.

  • Whole dried pods

    Whole chilies by variety, graded by size, color and stem content, for rehydrating, toasting or in-house milling.

  • Crushed flakes

    Crushed chili with seeds, sold by heat level and particle size for pizza toppings, sauces and seasonings.

  • Ground powder

    Single-variety ground chili sold by Scoville heat units and color, in steam-treated and untreated grades.

  • Smoked chili

    Chilies smoked during drying, such as chipotle or smoked paprika types, sold whole or ground.

  • Oleoresin capsicum

    Solvent-extracted concentrate standardized to heat level for even pungency in sauces and snacks.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Pungency
Capsaicinoid content by HPLC, reported as Scoville heat units (ASTA method).
Color
Extractable color in ASTA units, which matters for red chili grades.
Moisture
Moisture by distillation or loss on drying.
Total and acid-insoluble ash
Ash and acid-insoluble ash, which show soil or sand carried with the pods.
Mycotoxins
Aflatoxins and ochratoxin A by HPLC or LC-MS/MS; chilies are a known risk for both.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; many buyers require steam-treated or otherwise pathogen-reduced spice.

Storage, lots and expiry

Storage and shelf life

Store chilies sealed in a cool, dry, dark place; red color fades and heat changes with light, heat and oxygen, and powders can cake if they pick up moisture. Shelf life is set by the supplier's specification, with color, moisture and micro as the usual retest points.

Lots and expiry dates

Heat and color vary widely by variety, origin and crop year, so record Scoville and ASTA color for every lot and blend lots if you need a consistent result. Keep mycotoxin results with each lot's certificate of analysis.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists capsicum (Capsicum frutescens or Capsicum annuum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's spice definitions compliance policy guide defines red pepper (capsicum, cayenne) as the red, dried fruit of any variety of Capsicum frutescens or C. annuum, with quality measured by pungency (Scoville units), ash and moisture.

    Source: fda.gov (opens in a new tab)

  • FDA's Substances Added to Food inventory lists chili pepper as another name for cayenne pepper, with the technical effect flavoring agent or adjuvant, citing 21 CFR 182.10.

    Source: hfpappexternal.fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Chili pepper suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking chili pepper suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell chili pepper? Request a listing

Frequently asked questions

What forms of chili pepper can brands buy?

Common forms include whole dried pods, crushed flakes, ground powder, smoked chili and oleoresin capsicum. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for chili pepper include?

Expect pungency, color, moisture, total and acid-insoluble ash, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should chili pepper be stored?

Store chilies sealed in a cool, dry, dark place; red color fades and heat changes with light, heat and oxygen, and powders can cake if they pick up moisture. Shelf life is set by the supplier's specification, with color, moisture and micro as the usual retest points.

What is the regulatory status of chili pepper?

21 CFR 182.10 lists capsicum (Capsicum frutescens or Capsicum annuum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's spice definitions compliance policy guide defines red pepper (capsicum, cayenne) as the red, dried fruit of any variety of Capsicum frutescens or C. annuum, with quality measured by pungency (Scoville units), ash and moisture. FDA's Substances Added to Food inventory lists chili pepper as another name for cayenne pepper, with the technical effect flavoring agent or adjuvant, citing 21 CFR 182.10.

More flavors, spices and essential oils

All 70 flavors, spices and essential oils

Sell ingredients to brands?

Request a free listing for the ingredients you make or distribute. No paid placement.

Request a listing