ATA Árbol Chili Powder – Dried Chile de Árbol, Clean Bright Heat, 15,000–30,000 SHU

SKU: ATA-PWD-ARB · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Clean Heat, Already Ground

Chile de árbol is the pepper Mexican kitchens reach for when a salsa needs heat that announces itself — bright, direct and clean, without smoke, sweetness or fruit in the way. ATA Árbol Chili Powder is that same slender dried chile de árbol, milled to 60 mesh at 15,000–30,000 SHU, so the heat arrives ready to dose into salsas, hot sauces and blends without toasting, destemming or grinding whole pods. What you taste is the pod’s own character: a searing front-of-palate heat over a light, nutty, grassy base note.

• The heat of ATA Árbol Chili Powder is 15,000–30,000 SHU, verified by HPLC using AOAC 995.03 and stated per lot on the CoA — the same numbers as the whole-pod pack ATA-WHL-ARB.
• ATA Árbol Chili Powder is milled from dried chile de árbol pods (Capsicum annuum), slender and bright red, with no colors and no anti-caking agents.
• ATA Árbol Chili Powder is ground to 60 mesh at a moisture of ≤11.0% (ISO 939), dispersing directly into salsas, hot sauces and dry blends.
• ATA Árbol Chili Powder delivers clean, immediate heat that lifts a formula instead of flavoring it — dose it where heat itself is the point.
• ATA Árbol Chili Powder ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

Product Snapshot

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

Versus ATA Whole Dried Chile de Árbol Pods (ATA-WHL-ARB)

• The same pods, another workload: This powder is milled from the same dried chile de árbol pods, in the same 15,000–30,000 SHU window. The whole pod asks your plant for toasting, destemming and grinding; the powder arrives ready to weigh.
• What the whole pod still does better: Whole pods toast in oil for salsa de aceite and chili oils where the intact pod is the visual and the infusion vehicle, and they let a blender grind fresh. If your process is built around pods in oil, keep buying pods.
• Customs line: Whole pods are neither crushed nor ground and declare under HS 0904.21.0000; this ground powder declares under 0904.22.0000. The code follows the physical form, not the pepper.

Versus ATA Guajillo Chili Powder (ATA-PWD-GUA)

• Heat carrier versus flavor carrier: Guajillo is unsmoked mirasol at 2,500–5,000 SHU — bright, tangy, brick-red, a flavor first. Árbol at 15,000–30,000 SHU is a heat tool first: roughly six times the top of the guajillo window, with a deliberately light flavor footprint.
• Use split: Build the flavor base with guajillo (and ancho or pasilla beneath it), then set the heat with árbol — this is how salsa makers separate the two decisions instead of overheating the base to reach a heat target.
• Color direction: Both lean red, but guajillo carries the color load; árbol is dosed too low to move color much.

Versus ATA Whole Dried Pequin Pods (ATA-WHL-PEQ)

• The step below pequin: Pequin sits at 40,000–60,000 SHU in a tiny round berry with a citrusy, smoky-edged heat. Árbol at 15,000–30,000 SHU is the rung below — serious heat, but dosable in mainstream salsas without dominating the formula.
• Form: The pequin in this catalog is a whole pod for in-house processing; this árbol arrives as a ready powder. Ask in the RFQ about ground formats for either pepper.

Industrial Applications & Use

• Hot sauces and table salsas: The defining use — salsa roja and árbol-style hot sauces where clean heat is the signature. Bench starting point 0.3–1.0% of the finished sauce, dosed against the lot CoA.
• Chili oils and salsa macha bases: A ground heat layer under whole-pod infusions, or the sole heat source where a uniform oil is wanted.
• Seasoning and snack blends: The heat component in Mexican-style and general hot blends, at 1–4% of the blend, letting milder peppers carry flavor.
• Meat processing: 0.1–0.5% in fresh and cooked sausages needing a clean, front heat without smoke or fruit notes.
• Ready meals and soups: A predictable heat dose for pozole-style broths, noodle soups and retort meals, where the powder disperses without a pod-removal step.
• Marinades and rubs: The heat layer in adobo-style marinades and dry rubs, paired with paprika or ancho for color and body.

Handling note: at this heat level, small weighing errors move the finished product. Dose against the lot’s stated SHU, pre-blend into a carrier for dry systems, and keep the powder sealed, cool and dark.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed in the RFQ per pack format; mixed shipments with other ATA chili powders can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Heat is stable; color and the light aromatics fade first — tight sealing and first-in, first-out rotation protect them.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (ground Capsicum).

Certifications & Export Documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Per-lot CoA stating SHU (HPLC), moisture and microbiology.
• Commercial invoice, packing list, bill of lading (B/L), Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. What pepper is chile de árbol, exactly? A slender, bright-red Mexican chile (Capsicum annuum), typically 5–8 cm, named “tree chile” for its woody stem and the bush’s tree-like growth. It is known for a clean, searing heat and a light nutty, grassy flavor — heat first, flavor second, which is exactly its job in a salsa.

2. How is the heat measured, and what should I expect lot to lot? By HPLC using AOAC 995.03, reported on the lot CoA. The specification is 15,000–30,000 SHU — the same window as the whole-pod pack. Because this is a heat-critical SKU, dose against the lot’s measured value rather than the window’s middle; state your target in the RFQ if your formula is tight.

3. Is anything smoked, colored or added? No. Chile de árbol is an unsmoked pepper, and this SKU is single-ingredient ground pod: no smoke, no added color, no anti-caking agents. The red color is the pod’s own.

4. Why is the heat window so wide? Árbol is an open-pollinated landrace-style chile, and pod heat varies with growing conditions more than in hybrid lines. The honest answer is a wide window with a per-lot measured value on the CoA — not a narrow claim a lot cannot hold. Blending across lots is available on agreement for buyers who need a tighter band.

5. What grind is it, and how does it disperse? 60 mesh, consistent with the ATA chili powder line. It disperses into hot liquids directly; in cold systems, pre-wetting a small portion in warm water or oil gives the smoothest result. Unlike whole pods, it needs no toasting or oil-infusion step to release its heat.

6. Is it tested for aflatoxin and pesticides? Yes. Aflatoxin and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the per-lot CoA states SHU, moisture and microbiology. Name your destination market in the RFQ so the correct limit set applies.

7. I buy the whole árbol pods — why would I switch? Only if the pod workload costs you: the powder removes toasting, destemming and grinding, and doses by weight into dry systems a pod cannot enter directly. Keep buying whole pods for oil infusions and salsa macha where the intact pod is part of the product — it is the same raw material in two working forms.

8. What information is needed for an RFQ? Destination market and port, quantity and preferred pack format (25 kg bags or 10 kg cartons), the target application, your heat target if it matters, and any specific CoA or certification requirements (for example Halal or Kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There are no public prices and no cart — every quotation is issued on inquiry.