Local chilli, dried and crushed into flakes.

About Sri Lankan chilli flakes

Chilli flakes are dried red chillies (Capsicum annuum and related species) crushed into coarse pieces, usually with the seeds included. In Sri Lanka chilli is a field crop of the dry zone, grown in districts such as Anuradhapura, Puttalam and Jaffna, and is a core ingredient of local cooking.

Chilli flakes are commonly traded by particle size, heat level in Scoville heat units (SHU), color in ASTA units, moisture and seed content.

Common uses

• Pizza, pasta and table seasoning
• Sauces, pickles and marinades
• Snack seasonings and spice blends
• Meat processing

Storage and documents

Kept sealed, cool and dark, chilli flakes typically hold color and heat for about a year. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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