Description
Key attributes
Local chilli, sourced from small farms and processed carefully.
About Sri Lankan chilli powder
Chilli powder is made by grinding dried red chillies (Capsicum annuum and related species). In Sri Lanka chilli is grown mainly in the dry zone, in districts such as Anuradhapura, Puttalam and Jaffna, and it is one of the most used spices in the national cuisine. Pure chilli powder contains only ground chilli, unlike blended chili seasonings that include cumin or garlic.
It is commonly traded by heat level in Scoville heat units (SHU), color in ASTA units, mesh size and moisture.
Common uses
- Curries, sauces and marinades
- Snack and seasoning blends
- Meat processing
- Retail spice packing
Storage and documents
Ground chilli fades in color with light and heat, so it is best stored sealed, cool and dark, typically 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.









