FSSAI Guidelines for Red Chilli Powder Production

This article breaks down the critical requirements, safety standards, and compliance checkpoints for producing FSSAI-approved red chilli powder.

What Are FSSAI’s Core Standards for Red Chilli Powder?

FSSAI classifies red chilli powder under the “Spices and Condiments” category. The primary objective is to ensure the final product is safe for consumption, free from adulterants, and meets physical, chemical, and microbiological benchmarks.

According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, chilli powder must:

• contains only clean, ground-dried fruits of Capsicum annuum or related species.

• Be free from added colors, starches, or other substances.

• Do not exceed the prescribed limits for moisture, ash, volatile oil, and pesticide residues.

The permissible moisture content is capped at 11%, while total ash should not exceed 9% by weight. Beyond this, FSSAI mandates a strict absence of extraneous matter, fungal contamination, or visible mold growth.

How Should Chilli Be Sourced for Compliance?

The quality of raw chillies defines the safety of the final powder. FSSAI encourages sourcing from verified farms or aggregators that maintain pre-harvest hygiene and post-harvest drying standards.

Processors sourcing raw chillies must:

• Verify pesticide usage through residue analysis.

• Inspect drying platforms for soil or dust contamination.

• Reject produce with signs of aflatoxin or storage decay.

One key practice gaining popularity is sourcing from trusted seed networks to ensure consistent fruit characteristics and disease resistance. Processors focusing on export or premium-grade powder often choose Saropan Seed for quality chilli hybrids with traceability, streamlining later batch documentation and certification.

What Are the Manufacturing Premises Requirements?

FSSAI outlines hygiene and infrastructure standards under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations. For red chilli powder units, the facility must:

• Be clean, well-ventilated, and pest-proof.

• Have separate zones for drying, grinding, sieving, and packing.

• Maintain stainless steel or food-grade equipment.

A key requirement is the implementation of a Food Safety Management System (FSMS) based on HACCP principles. Each stage from raw chilli intake to powder filling—must be documented and monitored. Clean-in-place (CIP) systems, temperature control, and dust management are mandatory in high-output facilities.

How Do Processors Obtain FSSAI Registration or License?

Chilli powder units must register with FSSAI either as a registration (for annual turnover below Rs. 12 lakh) or a state/central license (above Rs. 12 lakh or for inter-state trade).

Steps to register:

1. Visit the FSSAI FoSCoS portal

2. Select new registration or license based on business type

3. Submit Form B with details of the premises, source of raw materials, and FSMS plan

4. Upload photos, utility bills, identity proofs, and layout designs

5. Pay the applicable fee

Approval timelines vary but typically range between 15 and 30 working days. Renewal is required every 1–5 years, depending on the license type.

What Are the Key GMP Practices During Production?

FSSAI encourages chilli powder manufacturers to follow Good Manufacturing Practices (GMP) in line with Codex and ISO 22000 standards. Key practices include:

• Wearing gloves, masks, and aprons during handling.

• Using calibrated machines to maintain grind size consistency.

• Keeping grinding areas moisture-free to avoid clumping.

FSSAI inspectors often check for temperature logs, sanitation schedules, pest control reports, and batch-wise product recall systems.

“Food safety isn’t about checking the box—it’s about building a culture that respects every detail of what consumers put on their plate.“

FAQs

Is it mandatory for red chilli powder sellers to get FSSAI certified?
Yes. Anyone involved in food manufacturing, processing, or retail must have an FSSAI license or registration.

Can I use natural colour to enhance chilli redness?
No. Unless clearly specified, natural colouring agents are not allowed. Chilli powder must contain only ground chillies.

What is the punishment for non-compliance with FSSAI norms?
It can include product seizure, fines up to Rs. 10 lakhs, license suspension, or jail time for repeat offenses.

Are there any specific grinding methods FSSAI prefers?
Not specifically. However, the equipment must be hygienic, food-grade, and capable of uniform micron-level grinding without contamination.

Can I export chilli powder with only an FSSAI license?
No. For exports, additional approvals from the Spices Board of India and compliance with destination country standards are required.

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