ATA Green Chili Powder – Unripe-Fruit Grind with Grassy Heat at 5,000–10,000 SHU
Green chili powder ground from unripe green Capsicum annuum fruit, dried before ripening so the powder keeps a natural green color and a bright, grassy, herbaceous flavor under a mild-medium heat of 5,000–10,000 SHU (HPLC, AOAC 995.03). Fine 60-mesh grind at ≤11.0% moisture, supplied inquiry-only by ATA FOOD Co., Ltd. in 10 kg cartons for green sauces, salsa-verde-style blends, and seasonings where visible green color is part of the product, with dark sealed storage guidance to protect the chlorophyll color.
SKU: ATA-PWD-GRN · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/
The red-pepper family’s green harvest, milled
Every red chili powder starts as a green fruit. This SKU is harvested at that stage: unripe green annuum pods, dried while still green and milled whole, giving a powder whose flavor is vegetal, grassy, and fresh-tasting rather than sweet and sun-ripened, and whose color seasons a dish visibly green. It is the dry-format answer for product lines built around green chili identity — green sauces, green seasoning blends, and rubs — where dehydrated green chilies are hard to source consistently.
- ATA Green Chili Powder runs 5,000–10,000 SHU, typically around 7,500 SHU by HPLC (AOAC 995.03).
- ATA Green Chili Powder is milled from unripe green Capsicum annuum fruit, dried green and ground to a fine 60-mesh powder.
- ATA Green Chili Powder is packed at ≤11.0% moisture (ISO 939) in light-protective, sealed cartons.
- ATA Green Chili Powder ships in 10 kg cartons (25 kg on agreement), FOB Qingdao.
- The HS code for ATA Green Chili Powder is 0904.22.0000 (dried Capsicum, crushed or ground).
Product Snapshot
ATA Green Chili Powder is produced from green annuum fruit grown in Chinese chili belts, picked before the ripening turn, dried at moderate temperatures to hold the green color, and milled and packed through the Qingdao corridor. Green lots are graded on color as well as heat, and the batch CoA reports the measured SHU and moisture.
The buyer for this SKU is a green-sauce or salsa-verde-style producer who needs a dry, shelf-stable green chili input, a seasoning blender building green-positioned lines, or a snack coater whose product shows green flecks — buyers for whom red powder, however good, changes the product’s identity.
Key Specifications at a Glance
| Item | Specification |
|---|---|
| Product form | Fine ground green chili powder, whole-fruit grind |
| Botanical name | Capsicum annuum (green, unripe fruit) |
| Heat range | 5,000–10,000 SHU |
| Typical heat | Around 7,500 SHU by HPLC (AOAC 995.03) |
| Grind | Fine powder, passing 60 mesh |
| Color | Natural green (chlorophyll-based; lot variation is normal) |
| Moisture | ≤11.0% (ISO 939) |
| Packing | 10 kg cartons standard; 25 kg on agreement |
| Shelf life | 18 months sealed, cool, dry, dark (color-led) |
| 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-fruit grind |
| Grind size | Passing 60 mesh |
| Color | Green to olive-green; slight lot-to-lot variation is inherent to an unripe-fruit product |
| Foreign matter | Fruit sorted before milling; buyer tolerance confirmable in the RFQ |
Chemical
| Parameter | Specification |
|---|---|
| Heat range | 5,000–10,000 SHU |
| Typical heat | Around 7,500 SHU by HPLC (AOAC 995.03), reported on the batch CoA |
| Moisture | ≤11.0% (ISO 939) |
| Flavor profile | Bright, grassy, herbaceous, and vegetal with mild-medium heat; no ripe-fruit sweetness |
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, light-protective 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 SHU and moisture; phytosanitary and origin documents as applicable to the shipment |
How This Product Differs
vs. red chili powders in the catalog
- Raw material: This powder is milled from fruit picked unripe and green; red powders are milled from fully ripened fruit. Same species family, different harvest decision.
- Flavor: Green reads grassy, herbaceous, and bright; ripe red reads sweeter, deeper, and more rounded. They are not interchangeable in a signature recipe.
- Color in the dish: Green powder keeps sauces and seasonings visibly green; red powder turns the same base orange-red.
vs. crushed jalapeño lines in the catalog
- Form: A fine 60-mesh powder that disperses through a sauce or blend, against crushed flakes that stay visible as particles.
- Heat: 5,000–10,000 SHU working range, milder than typical hot crushed jalapeño lots, and tuned for green flavor first.
- Use: Choose the powder for homogeneous green seasoning systems; choose crushed jalapeño where green flecks and a jalapeño identity are the point.
Industrial Applications
- Green sauces and salsa-verde-style products: A dry green chili base for shelf-stable green sauce lines and dry sauce mixes.
- Green seasoning blends: Green-positioned taco, fajita, and grill blends where color is part of the shelf appeal.
- Snack coatings: Green-flecked coatings for chips, extruded snacks, and nuts in green chili-lime style lines.
- Rubs and marinades: Herbaceous heat layer under herbs, citrus, and garlic in poultry and seafood rubs.
- Instant and dry mixes: Green chili soup, dip, and noodle seasoning sachets needing a stable dry input.
Handling note: the green color is chlorophyll and is genuinely fragile — it fades with light, heat, and oxygen exposure. Keep cartons sealed and dark, rotate stock first-in-first-out, and expect the stated 18-month shelf life to be color-led: heat holds longer than color does.
Packaging, MOQ, Logistics & Shelf Life
- Standard packing: 10 kg cartons with sealed, light-protective liners.
- Bulk option: 25 kg on agreement.
- Samples: 500 g–5 kg available for evaluation.
- MOQ: Confirmed on RFQ according to packaging format.
- Shelf life: 18 months stored sealed, cool, dry, and dark (color-led shelf life).
- Storage: Keep sealed, dark, and dry; darkness protects the green color, and moisture protection keeps the powder free-flowing.
- Incoterms: FOB Qingdao; CIF / CFR on request.
- HS code: 0904.22.0000 — dried Capsicum, crushed or ground. Green color does not change the heading; the form (ground) does.
Certification & Export Documentation
- Production under ISO 22000 / HACCP / BRCGS-aligned programs.
- Halal and Kosher documentation on request.
- Batch CoA reporting 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 any color added to make the powder green?
No. The green is the fruit’s own chlorophyll, held by harvesting unripe and drying green. Lot-to-lot shade variation is normal for an uncolored natural product, and color expectations can be aligned with a pre-shipment sample.
2. How hot is it compared with a standard red chili powder?
Milder than most hot red powders: 5,000–10,000 SHU, typically around 7,500. It is bought for green flavor and color with a gentle heat, not as a heat engine.
3. Will the green color survive cooking?
Partly. Chlorophyll dulls toward olive under long heat and acidic conditions, as fresh green chilies do. For the brightest finished color, buyers add the powder late in the process or in dry applications; state your process in the RFQ for guidance against real conditions.
4. Why is the shelf life 18 months when red powders run longer?
Because it is color-led. The heat and safety hold well beyond 18 months, but the green shade that defines the product is best inside that window under dark, sealed storage.
5. Can this replace fresh green chilies in a sauce?
For dry and shelf-stable formats, yes — it is the stable green input. It will not reproduce the crunch or fresh juice of fresh pods, so hydrated and ready-to-eat lines should bench-test the swap before committing.
6. What pack sizes and samples are available?
Standard packing is 10 kg cartons with light-protective liners, with 25 kg on agreement. Samples of 500 g–5 kg are available for evaluation before a bulk RFQ.
7. How should the powder be stored?
Sealed, cool, dry, and — for this SKU above all — dark. Light is the main enemy of the green color; the packaging moisture limit of ≤11.0% protects flow and stability.
8. What information is needed for an RFQ?
Send destination market and port, quantity and preferred packing, target application, any color expectations (a reference sample helps), and any specific CoA or certification requirements (for example Halal or Kosher documentation), plus 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.
Reviews
There are no reviews yet.