The source product identity for Chilli Flakes is crushed dried red chilli flakes. Its listed characteristics include red colour with characteristic chilli aroma; visible flakes and seed fractions depending on grade; heat level can be specified by shu/capsaicin, giving professional buyers clear information on form, appearance, flavour or aroma where specified. The listing is relevant to procurement needs for chilli flakes bulk, red chilli flakes supplier and bulk seasoning ingredient because these terms describe the same supplied product form and commercial ingredient use.

The supplied information identifies the product for seasoning and food processing. This supports evaluation by importers, distributors, food-service operators and manufacturers that use dry ingredients, seasonings or formulation inputs. The declared powder or blend format and stated sensory characteristics can help product-development and purchasing teams compare the ingredient with recipe, process and end-use requirements.

The documented specification lists maximum moisture at 11.0% and extraneous matter at a maximum of 1.0%. Salmonella is stated as absent in 25 g; aflatoxin B1 is Max 5.0 ppb, and total aflatoxins are Max 10.0 ppb. No minimum volatile-oil value is stated in the supplied specification. These figures provide measurable reference points when B2B buyers review a food processing chilli flakes for processing, repacking or distribution.