Botanical / Scientific Name
Capsicum chinense
Appearance / Physical Properties
Finely ground powder with uniform particle size
Deep red to bright red-orange color
No visible foreign matter (stems, seeds, husks)
Free‑flowing (if proper drying and milling)
Residual moisture typically ≤ 10 % (to reduce risk of microbial growth)
Aroma & Flavor
Strong, pungent chili aroma with fruity, slightly tropical undertones
Intense heat (Scotch bonnet is one of the hotter chili types)
Slight sweetness and exotic notes (typical of C. chinense types)
Clean, fresh flavor (no off‑odors, no rancidity)
Heat / Spiciness
Heat level depends on cultivar, growing conditions, and processing
Scotch bonnet chillies typically rank high on the Scoville scale
Use sparingly: a little can impart strong heat
Can be blended or diluted for milder uses
Capsicum chinense
Appearance / Physical Properties
Finely ground powder with uniform particle size
Deep red to bright red-orange color
No visible foreign matter (stems, seeds, husks)
Free‑flowing (if proper drying and milling)
Residual moisture typically ≤ 10 % (to reduce risk of microbial growth)
Aroma & Flavor
Strong, pungent chili aroma with fruity, slightly tropical undertones
Intense heat (Scotch bonnet is one of the hotter chili types)
Slight sweetness and exotic notes (typical of C. chinense types)
Clean, fresh flavor (no off‑odors, no rancidity)
Heat / Spiciness
Heat level depends on cultivar, growing conditions, and processing
Scotch bonnet chillies typically rank high on the Scoville scale
Use sparingly: a little can impart strong heat
Can be blended or diluted for milder uses
LK, western
