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Chili and Paprika for Seasoning Blends and Snack Foods
Blenders buy chili as one line in a formula. What they need is a mesh that mixes evenly, a heat step they can move between, and moisture low enough that the blend does not cake.
What Goes Wrong in This Industry
One heat is never enough
Premium chili powder is supplied across 1,500, 5,000, 30,000 and 60,000 SHU steps, so a mild, a medium and a hot variant can come from the same supplier and the same colour band.
Mesh has to match the carrier
Powder is milled at 40, 60, 80, 100 or 120 mesh to the customer’s choice. A fine mesh suits a dusted snack; a coarse one suits a visible rub.
Caking ruins a dry blend
Chili powder is supplied below 10 percent moisture.
Visible flecks sell the product
Where the seasoning has to look hand made, 2 mm chili rings and crushed grades give visible identity that a fine powder cannot.
Four Products That Fit This Application
From Enquiry to Repeat Order
Send the formula position, not the whole formula
We only need to know what the chili line has to do: how hot, how red, how fine and how visible.
Pick the heat step
1,500, 5,000, 30,000 or 60,000 SHU. A mild, medium and hot variant can share one colour band and one mesh.
Pick the mesh
40 to 120. Fine for dusting, coarse for a visible rub. The mill is set per lot.
Check caking behaviour before scale-up
Below 10 percent moisture is the specification, but the carrier in your own blend is what decides whether the finished mix flows.
What Sits Behind the Quotation
Guides Buyers in This Industry Use
Scoville Heat Units How to Read the SHU Range on a Chili Spec
Why a chili specification quotes a SHU band rather than a single figure, and how to choose the right point in the band for your product.
Read the guide →Mesh Size in Chili and Paprika Powder and What Changes
40, 60, 80, 100 or 120 mesh changes dispersion, appearance, dosing and caking. A short guide to choosing the right one.
Read the guide →Questions From Seasoning Blends and Snack Foods Buyers
Can I get mild, medium and hot from one colour band?
Yes, that is what the published heat steps are for. Premium chili powder runs at 1,500, 5,000, 30,000 and 60,000 SHU while staying inside 100 to 220 ASTA.
What mesh suits snack dusting?
100 to 120 mesh, so the seasoning does not read as grains on the surface of the product.
How do I stop a dry blend caking?
Start from a powder specified below 10 percent moisture and keep the bag sealed. A fine mesh cakes faster than a coarse one at the same moisture.
Is there a grade that stays visible in a rub?
Crushed chili at 40 to 60 mesh, or 2 mm chili rings if you want a recognisable shape on the surface of the meat.
Do you blend to our formula or only supply the chili line?
We supply the chili and paprika lines to your specification. Tell us the mesh, the heat step and the colour point and we will make the line to fit your formula.
Talk to Us About Seasoning Blends and Snack Foods
Send the specification you are buying against and we will quote the grade that fits, not the grade we happen to have.