ATA Carolina Reaper Chili Powder – Lot-Verified Extreme Heat, HPLC CoA per Batch
Carolina Reaper chili powder ground from whole dried pods — among the hottest chili powders in world trade. Lots typically test 1,200,000–1,800,000 SHU by HPLC (AOAC 995.03), and every batch ships with its own CoA stating the measured value: no blended-to-target claims. Fine 60-mesh grind at ≤11.0% moisture, supplied inquiry-only by ATA FOOD Co., Ltd. in 10 kg cartons for extreme hot sauces and micro-dosed heat systems, with strict high-capsaicin handling guidance.
SKU: ATA-PWD-RPR · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/
Extreme heat, stated honestly — per lot, not per legend
Carolina Reaper fruit is famous for peaks above 2,000,000 SHU, but a powder is a ground agricultural lot, not a record attempt. This SKU is sold the way serious heat buyers actually purchase: whole dried reaper pods, ground whole, with the finished lot measured by HPLC and the result printed on that batch’s CoA. Typical lots fall between 1,200,000 and 1,800,000 SHU — dose your formulation from the CoA value of the lot you receive, never from the variety’s reputation.
- ATA Carolina Reaper Chili Powder lots typically test 1,200,000–1,800,000 SHU by HPLC (AOAC 995.03), with the measured value stated on each batch CoA.
- ATA Carolina Reaper Chili Powder is ground from whole dried Carolina Reaper pods (Capsicum chinense), flesh and seeds, to a fine 60-mesh powder.
- ATA Carolina Reaper Chili Powder is packed at ≤11.0% moisture (ISO 939) for stable storage.
- ATA Carolina Reaper Chili Powder ships in 10 kg cartons (25 kg on agreement), FOB Qingdao.
- The HS code for ATA Carolina Reaper Chili Powder is 0904.22.0000 (dried Capsicum, crushed or ground).
Product Snapshot
ATA Carolina Reaper Chili Powder is produced from dried reaper pods grown in Chinese chili belts, milled whole under dust-controlled conditions, and packed through the Qingdao corridor. Because reaper lots vary by harvest, no cross-lot blending to a fixed SHU target is claimed: each production lot is sampled, HPLC-tested, and released with its own CoA.
The buyer for this SKU is an extreme-hot-sauce producer, a challenge-snack or heat-system formulator, or an extract-adjacent processor who needs capsaicin density from a named cultivar — buyers who dose in fractions of a percent and read CoAs before they read brochures.
Key Specifications at a Glance
| Item | Specification |
|---|---|
| Product form | Fine ground chili powder, whole-pod grind |
| Botanical name | Capsicum chinense (Carolina Reaper cultivar) |
| Typical lot heat | 1,200,000–1,800,000 SHU by HPLC (AOAC 995.03) |
| Heat basis | Measured per lot; value stated on the batch CoA (not standardized to a fixed target) |
| Capsaicinoids | Approx. 7.5–11% corresponding to the lot SHU (1% ≈ 160,000 SHU) |
| Grind | Fine powder, passing 60 mesh |
| Moisture | ≤11.0% (ISO 939) |
| Packing | 10 kg cartons standard; 25 kg on agreement |
| Shelf life | 24 months sealed, cool, dry, dark |
| Origin | Chinese chili-growing belts; milled & packed via Qingdao corridor |
| HS code | 0904.22.0000 |
Technical Specification
Physical
| Parameter | Specification |
|---|---|
| Form | Free-flowing fine powder, whole-pod grind (flesh and seeds) |
| Grind size | Passing 60 mesh |
| Color | Deep red to red-brown |
| Foreign matter | Pods sorted before milling; buyer tolerance confirmable in the RFQ |
Chemical
| Parameter | Specification |
|---|---|
| Typical lot heat | 1,200,000–1,800,000 SHU by HPLC (AOAC 995.03) |
| Release practice | Each lot HPLC-tested; the CoA reports the measured SHU of that lot |
| Capsaicinoids | Approx. 7.5–11% corresponding to the lot SHU (1% ≈ 160,000 SHU) |
| Moisture | ≤11.0% (ISO 939) |
| Flavor profile | Intense, lingering heat with the chinense fruitiness of the cultivar carried at micro-dose levels |
Microbiological
| Parameter | Position |
|---|---|
| Treatment options | Steam sterilization or untreated supply can be discussed in the RFQ, matched to the buyer’s downstream process |
| Storage control | Moisture ≤11.0% and sealed cartons keep the powder stable across the stated shelf life |
| Batch documentation | Microbiological status can be confirmed against destination and buyer requirements at RFQ stage |
Contaminants & Compliance
| Area | Position |
|---|---|
| Production alignment | Produced under ISO 22000 / HACCP / BRCGS-aligned programs |
| Contaminant documentation | Confirm the destination’s regulatory set in the RFQ so the correct CoA and supporting documents are issued for that market |
| Supporting documents | Batch CoA reporting the measured SHU and moisture; phytosanitary and origin documents as applicable to the shipment |
How This Product Differs
vs. ghost pepper powder lines in the catalog
- Heat level: Reaper lots typically test 1,200,000–1,800,000 SHU, above ghost pepper’s roughly 800,000–1,000,000 SHU working range.
- Documentation: Both should be bought on CoA, and this SKU’s per-lot measured value is the dosing basis — the same discipline ghost buyers already apply.
- Flavor role: At equal delivered heat, reaper carries a brighter chinense fruit note; ghost reads earthier and slower. Choose on the flavor curve, not only the number.
vs. ATA whole dried habanero peppers
- Heat: A typical reaper lot is roughly five to six times a habanero pod lot (200,000–350,000 SHU).
- Form and dosing: Reaper powder doses directly at micro-inclusion rates; habanero pods are rehydrated or milled by the buyer for flavor-led recipes.
- Role: Reaper is a heat engine for systems; habanero is a flavor ingredient that also brings heat.
Industrial Applications
- Extreme hot sauces: The heat base of last-dab and extract-free extreme sauces, dosed from the lot CoA.
- Challenge and extreme snacks: Seasoning systems for chips, nuts, and jerky where reaper is named on the front label.
- Heat systems and blends: A capsaicin-dense component for standardizing milder blends upward at low inclusion.
- Spicy confectionery and beverages: Micro-dosed heat for chocolate, gummies, and ready-to-drink lines.
- Capsaicin-forward processing: A natural feedstock where a named-cultivar powder is preferred over anonymous heat.
Handling note: this powder is a severe irritant. Milling, blending, and packing areas require respirators, sealed eye protection, gloves, and dust extraction; treat airborne powder and wash water as capsaicin-contaminated, and label every downstream container. Trial work should start at fractions of a percent and scale only against the lot CoA value.
Packaging, MOQ, Logistics & Shelf Life
- Standard packing: 10 kg cartons with sealed food-grade liners.
- Bulk option: 25 kg on agreement.
- Samples: 100 g–1 kg available for evaluation (high-potency product).
- MOQ: Confirmed on RFQ according to packaging format.
- Shelf life: 24 months stored sealed, cool, dry, and dark.
- Storage: Keep sealed and dry; capsaicin potency is stable, but moisture uptake cakes the powder and complicates dosing, so liner integrity matters.
- Incoterms: FOB Qingdao; CIF / CFR on request.
- HS code: 0904.22.0000 — dried Capsicum, crushed or ground. Whole dried reaper pods would fall under 0904.21, a different product form.
Certification & Export Documentation
- Production under ISO 22000 / HACCP / BRCGS-aligned programs.
- Halal and Kosher documentation on request.
- Batch CoA reporting the measured SHU (HPLC, AOAC 995.03) and moisture.
- Commercial invoice, packing list, bill of lading (B/L), and Certificate of Origin / Form E as applicable to the shipment.
Frequently Asked Questions
1. Is this powder standardized to a fixed SHU?
No — and any reaper powder sold as an exact fixed value should be questioned. Reaper is an agricultural lot product: typical lots test 1,200,000–1,800,000 SHU, each lot is HPLC-measured, and its CoA states the real value. Formulate from the CoA.
2. Why doesn’t the powder reach the 2,200,000 SHU record figure?
Record figures are single-pod peaks measured on selected fruit. A ground commercial lot averages the whole harvest — flesh, seeds, and normal fruit variation — so lot values land lower. The honest working range is 1,200,000–1,800,000 SHU.
3. What inclusion rate is typical in a sauce?
Most extreme sauces reach their target with fractions of a percent to around 1–2% of a typical lot, depending on the CoA value and the rest of the formula. Always calculate from the measured lot SHU and validate with bench trials.
4. What safety controls are required when handling it?
Respirator, sealed goggles, gloves, and dust extraction for any open handling; treat it like an industrial irritant, label all containers, and keep it segregated from mild ingredients to prevent cross-contact.
5. Is the grind really fine enough for beverages and confectionery?
It is a 60-mesh fine powder from a whole-pod grind. For clear beverages, buyers typically extract or infuse and filter rather than suspending powder; state your application in the RFQ so suitability is confirmed before quotation.
6. What pack sizes and samples are available?
Standard packing is 10 kg cartons with sealed liners, with 25 kg on agreement. Samples of 100 g–1 kg are available for evaluation before a bulk RFQ.
7. How should the powder be stored, and how long does it keep?
Store sealed, cool, dry, and dark. Shelf life is 24 months under those conditions; heat potency holds well, while moisture protection keeps the powder free-flowing and dosable.
8. What information is needed for an RFQ?
Send destination market and port, quantity and preferred packing, target application and target heat in the finished product, any specific CoA or certification requirements (for example Halal or Kosher documentation), and required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.
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