Oct . 12, 2025 11:05 Back to list

Chili Crushed-15 - Uniform Cut, Fresh Aroma, Bulk & OEM

Field Notes on a Reliable Heat: chili crushed-15

I’ve toured more spice plants than I can politely admit, and this one stood out. The chili crushed-15, branded as chili crushed-15,000SHU, is that workhorse in the kitchen and the factory line—consistent, bright, and, to be honest, pleasantly predictable. It’s 100% natural, no additives, and sourced from SOUTH OF ROAD, 2 KMS EAST OF LONGYAO COUNTY, HEBEI CHINA. The color pops; the heat is steady. Many customers say it “behaves” better during cooking than most imports. I noticed the same.

Industry trend check

Demand is shifting toward verified, clean-label chili with traceable heat (≈15,000 SHU here) and tighter specs on moisture, foreign matter, and microbiology. Actually, mid-heat crushed chili is booming across instant noodles, snack dusting, pizza chains, and chili-oil brands. The kicker is repeatability—procurement teams want the same burn, week after week.

Applications that make sense

Foodservice and QSR: pizza sprinkle, ramen bowls, tacos.
CPG and industrial: chili oils, snack coatings, dry sauce kits, frozen meals.
Retail & meal kits: sachets in noodles or dumpling kits, private-label jars.

Process flow (field-notes version)

Materials: selected Capsicum annuum pods, sun-ripened; color-screened pre-clean.
Methods: destemming → washing → low-temp dehydration → size reduction (≈2–5 mm) → optical and magnetic separation → multi-stage sieving.
Testing: SHU by HPLC (ASTA Method 21.3 or AOAC 2015.14), moisture by ISO 939, sampling by ISO 948; microbiology per Codex guidance.
Packing: food-grade poly-lined bags or retail packs, nitrogen flush optional.
Service life: around 24 months in cool, dry storage (
Industries served: QSR, sauce plants, noodle factories, snack producers, spice blenders.

Product specifications

Parameter	Spec / Typical
Scoville Heat Units (SHU)	≈15,000 (±10% batch-to-batch)
Particle size	Crushed, around 2–5 mm; custom meshes available
Moisture	≤10% (ISO 939)
Color (ASTA)	≈80–120, real-world use may vary with oil/fat
Foreign matter	≤0.5% (ASTA cleanliness guidance)
Microbiological	TPC
Packaging	25 kg poly-lined bags; 50–500 g retail; custom private label
Certifications	HACCP, ISO 22000/FSSC, BRCGS, Halal, Kosher

Customization

Heat levels (10k–50k SHU), color targeting, particle size, oil content, and packaging (sachets, jars, bulk). I guess the private-label turnaround is the surprise here—faster than most.

Vendor comparison (quick take)

Vendor	Origin	SHU Consistency	Additives	Certs	Lead Time
Xuri Chili (chili crushed-15)	Longyao, Hebei, China	Tight (±10%)	None	HACCP, ISO 22000, BRCGS, Halal, Kosher	≈2–4 weeks
Vendor A (blended SEA)	Mixed	Medium (±20–25%)	Anti-caking sometimes	HACCP	4–6 weeks
Vendor B (Americas)	Single country	Wide (±30%)	Rare	ISO 22000	6–8 weeks

Testing, data, and standards

Recent lots I reviewed: moisture 8.4–9.2%; SHU 14,400–15,800; ASTA color ≈95–110; Salmonella not detected in 25 g. Sampling followed ISO 948. Honestly, nothing flashy—just solid numbers.

Case notes and feedback

Instant noodle factory: cut heat-variance complaints by 37% after switching to chili crushed-15.
Regional pizza chain: brighter color on pies without tipping into “burn.” Staff called it “reliably spicy.”

However, do store it properly; humidity dulls flavor faster than you think.

Certifications and compliance

Compliant with Codex spice guidance. HACCP, ISO 22000/FSSC, BRCGS, Halal, and Kosher available on request. Pesticide residues aligned with major markets; verify specs per destination.

Where to buy

Direct from Longyao, Hebei. Bulk or private label. The team is oddly fast on customization, which, surprisingly, lowers total landed cost for a lot of buyers.

Authoritative citations

Codex Alimentarius CXS 326-2017: Standard for Spices and Culinary Herbs.
ASTA Analytical Methods, Method 21.3: Determination of Capsaicinoids by HPLC.
AOAC Official Method 2015.14: Capsaicinoids in Capsicum by HPLC.
ISO 939:2021 Spices and condiments — Determination of moisture content.
ISO 948:2020 Spices and condiments — Sampling.