Chilli Powder (60–80 Mesh)
Finely ground dried chilli — 60–80 mesh, 20,000–50,000 SHU — the workhorse for hot sauces, seasoning and industrial food, milled from Sanying, Zidantou and Seven-Star.
Indicative price: USD 1,500–1,800 per metric ton, FOB Qingdao — MOQ, packing and specification confirmed on quotation.
At a Glance
- Form
- Powder, 60–80 mesh
- Heat level
- 20,000–50,000 SHU
- Moisture
- <13%
- Varieties
- Sanying, Zidantou, Seven-Star
- Certifications
- ISO 9001 & HACCP
What is chilli powder?
Chilli powder is dried chilli ground to a fine 60–80 mesh for uniform, blendable heat. Unlike flakes or whole chillies, it disperses evenly through a sauce or seasoning, which is why it is the default form for hot sauces, snack seasoning and industrial food. Heat, colour and flavour vary independently, so the right way to order is by variety and SHU window — see our how to specify chilli powder guide.
| Variety | Heat (SHU) | Region | Best for |
|---|---|---|---|
| Sanying / Tianying | 20,000 – 50,000 | Henan, Hebei | Hot sauce, chilli oil |
| Zidantou (bullet) | 20,000 – 50,000 | Shandong, Anhui | Hot sauce, industrial |
| Seven-Star | 20,000 – 50,000 | Shandong, Shanxi | Snack seasoning, hot-pot |
What is chilli powder used for?
- Hot sauces and chilli oil
- Snack and instant-noodle seasoning
- Seasoning blends and spice mixes
- Industrial food and processed seasoning
How to specify chilli powder
Name five things: the variety (or SHU window), heat in SHU, mesh, moisture and colour (ASTA) if relevant. For hot sauce, Sanying and Zidantou are the classic pair; Seven-Star suits snack seasoning. Heat is non-linear, so a precise window — not "hot" or "medium" — is what keeps your product consistent batch to batch.
Heat values are representative per variety. Confirm your exact SHU window, mesh and moisture when you inquire.
Powder by the numbers: particle size and release speed
Chilli powder at 60–80 mesh is 250–180 µm per particle — roughly 2–4× finer than flakes. That fineness is what makes powder the fastest heat-release form: more surface area per gram means heat and colour disperse almost instantly in a sauce or seasoning. It also means powder loses aroma faster than flakes or whole pods, which is why a fine-grind chilli is blended, sealed and used promptly.
The Author's Take
Position: In my view, the chilli-powder mistake to avoid is ordering "chilli powder" instead of a variety and a SHU window — the generic name is how heat drifts between batches.
Reasoning: Heat, colour and flavour vary independently, and powder fades fastest of all the forms. A spec that names the variety (Sanying, Zidantou, Seven-Star) and a precise SHU window, with a fresh lot COA, is what keeps a hot sauce consistent. Ordering the generic name hands the supplier a guess — and a guess is a batch that changes every order.
Disclosure: This is my editorial view as a chilli supplier's technical team, not a contractual claim. Confirm your exact SHU window, mesh and moisture with us.
Related guides
- Scoville Heat Units (SHU) explained
- How to specify and source dried chilli
- Whole vs flakes vs powder
- Food safety & quality
Buyer Specification
The matrix below is confirmed together before quotation — our typical range against your target. Where a value reads Confirm specification, we set it to your requirement and document it in the quotation.
| Specification | Typical / available |
|---|---|
| Product form | Chilli powder |
| Variety | Sanying, Zidantou, Seven-Star |
| Heat level (SHU) | 20,000–50,000 |
| ASTA colour value | Confirm specification |
| Mesh size | 60–80 mesh |
| Moisture | <13% |
| Processing | Confirm specification |
| Certifications | ISO 9001 & HACCP standard — BRC, Halal, Kosher on request |
Values are representative ranges. Packaging (bulk, retail or OEM), MOQ and the document set (COA, batch traceability, phytosanitary) are confirmed on inquiry — always confirm your exact target specification before a final order.
Frequently Asked Questions
What is chilli powder?
Chilli powder is dried chilli ground to a fine 60–80 mesh. It delivers uniform, blendable heat — typically 20,000–50,000 SHU — for hot sauces, seasoning and industrial food. Heat, colour and flavour vary independently, so a specification names the variety and SHU window, not a generic 'chilli powder'.
What mesh size is chilli powder?
Standard chilli powder is 60–80 mesh — fine enough for even dispersion and smooth mouthfeel. Coarser (20–40) is for flakes; finer (100+) for smooth sauces. Mesh is adjustable to your requirement.
Which variety should I use for chilli powder?
Sanying (Tianying), Zidantou and Seven-Star (20,000–50,000 SHU) are the workhorses for hot sauce and seasoning. For extra heat, Jixin and Xiaomi exceed 50,000 SHU. Name the variety and a precise SHU window for batch-to-batch consistency.
Does finer powder change the heat?
No — mesh changes texture and release speed, not SHU. A 20,000-SHU chilli is 20,000 SHU whether ground to 40 or 80 mesh. Finer powder releases that heat faster and more evenly, which is why 60–80 mesh is the standard for blends.