AFDC 7(883 ) CD3                                                                                       
 
© TBS 2016                                                                                                          First Edition 2021   
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Chili  oil –– Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS 
  
1 
  
 
0. Foreword   
Chili oil a condiment made from vegetable oil that has been infused with very hot peppers and spices . 
This Tanzania standard was prepared to ensure safety  and quality of chili oil produced for local 
consumption and export market . 
In developing this standard assistance was drawn from stakeholders who provided necessary information 
and samples.  
In reporting the result of a test or analysis made in accordance with this standard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4 (See clause 2).  
1 Scope  
This Tanzania  Standard specifies requirements, sampling a nd method of test for chili oil intended for 
human consumption.  
2 Normative references   
The following referenced documents are indispensable for the application of this standard . For dated 
references, only the edition cited applies. For undated references,  the latest edition of the referenced 
document (in cluding any amendments) applies : -  
TZS 4 , Rounding off numerical values   
TZS 33, Spices and condiments - Sampling  
TZS 109,  Food processing units – Code of hygie ne  
TZS 118 -1/ISO 4833 -1, Microbiology of the food chain - Horizontal method for the enumeration of 
microorganisms - Part 1: Colony count at 30 °C by the pour plate technique  
TZS 122 -1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmo nella - Part 1: Detection of Salmonella spp.  
TZS 268 , General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 538 (EAS 38:2014),  Labelling of pre -packaged foods — General requirements  
TZS 730 - 2 (1st Ed) ISO 16649 (P art 2), Microbiology of the food chain — Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 
degrees C using membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
 
TZS 1320: 201 7/ ISO 6571:2008 , Spice, condiments and herbs - Determination of volatile oil content 
(hydrodistillation method)  
TZS 1324:2010 (1st Ed) ISO 3960,  Animal and vegetable fats and oils — Determination of peroxide value — 
Iodometric (visual) endpoint determinat ion 
TZS 1488:2016/ ISO 750:1998   Fruits, vegetables and derived products – Sampling and methods of test – Part 2: 
Determination of titratable acidy  
TZS 1491, Fruits  and Vegetables – Determination of pH   
2 
 TZS 1501 / ISO 6637 , Fruits, vegetables and derived p roducts – Sampling and methods of test – Part 16: 
Determination of mercury content – Flameless atomic absorption method  
TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
 
TZS 2426 -1 / ISO 21527 -1, Microbiology of food and animal feeding st uffs - Horizontal method for 
the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water 
activity greater than 0.95  
 
ISO 3513 , Chilies — Determination of Scoville index  
Codex Stan 192 ,  General Standard for Food Additives  
 
3 Terms and definitions  
For the purposes of this Tanzania s tandard, the following terms and definitions  shall apply.  
3.1 chili oil    
  
 condiment made from vegetable oil that has been infused with chil i peppers  and spices  
 
3.2 fresh chilies 
 
fresh, matur e and clean chilies of Capsicum and/or preserved chilies 
 
 
 
4 Requirements  
4.1 General requirements  
4.1.1 Ingredients  
4.1.1 .1 Main ingredients  
Chili oil shall be a product prepared from fresh chilies, a mixture of chili paste or chili solids derived from 
clean, sound and wholesome ripened chilies and cooking oil complying with st andards for named 
vegetable oil . 
 
4.1.1 .2 Optional Ingredients  
Chili oil may contain extracts of  garlic, ginger, onion and other spices and sugar .  
 
4.1.1.2.1 Colour   
 
Chili oil sha ll have the characteri stic colour of ingredients used.   
 
4.1.1.2.2  Taste and odour  
Chili oil shall be free from objectionable flavour, off -flavour or objectionable odours of any kind.  
 
4,1.1.2.3 Appearance  
Chill oil shall be clear without any precipitate /suspended particles.  
 
4.2 Specific requirements  
Chili oil shall  comply with the requirements specified in Table 1, when tested by the specified method.   
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 Table 1: Specific requirements for chili oil 
S/No  Characteristic  Limits   Method of test  
1 Acidity as acetic acid, % m/m, min.  0.8  TZS 1488  
2 pH, max.  4   TZS 1491   
3 Scoville index, Scoville Heat Unit  600 – 13 000  ISO 3513  
4 Volatile oil, %, max.  2 TZS 1320  
5 Peroxide value, milliequivalents of peroxide 
oxygen/kg, max.  10 TZS 1324  
 
5.  Food additive s  
The use of food additives in chili oil shall be in accordance with Codex Stan 192.  
 
6. Hygiene   
Chili oil shall be prepared under Good Hygienic Practices as stipulated in TZS 109, Codes of hygiene for 
food processing units - General and shall comply with  the requirements specified in Table 2.  
 
Table 2: Microbiological requirement for chili oil   
S/No  characteristic  Maximum limit  Test method  
1 Total Plate Count, cfu/g  10 TZS 118 -1 
2 E. coli , cfu/g  Absent  TZS 730 -2 
3 Yeast and moulds cfu/g, max.  Absent  TZS 2426  
4 Salmonella  spp, per 25 g Absent  TZS 122  
 
7 Contaminants  
7.1 Heavy metals  
Chili oil shall not contain any metallic contaminants in excess of levels specified in Table 3. 
 
Table 3: Limits for heavy metal in chili oil 
S/No  Characteristic  Maxim um limit (mg/kg)  Method of test  
1 Arsenic  0.2 TZS 1502  
2 Lead  0.3 TZS 268  
3 Mercury  0.1 TZS 1501  
 
7.2 Pesticides Residues  
Chili oil shall comply with those maximum pesticide residue limits established by the Codex Committee on 
Pesticide Residues for t his commodity.  
 
 
8 Packing, marking and labelling  
8.1 Packing   
Chili oil shall be packed in clean, sound and dry food grade containers made of a material which does not 
affect the safety and quality of the product.  
 
8.2 Marking and labelling  
8.2.1 Chili oil shall also be packed and labeled in accordance with the requirements prescribed in TZS 
538. 
 
8.2.2 The following particulars shall legibly and indelibly be marked or labeled on each bag/container:   
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 a) name of the product, ‘ chili oil’ 
b) Trade name or b rand name, if any  
c) Name and address of the manufacturer and/or packer.  
d) Batch or lot number  
e) Date of packing/manufacturing  
f) Net weight  
g) Country of origin  
h) Expiry date  
i) Storage conditions  
j) List of ingredients  
k) Instruction for use  
l) Allergens , if presents  
 
8.2.3 The language on the label shall be Kiswahili and/or English. A second language may be used 
depending on the designated market . 
8.2.4 The containers may also be marked with TBS certification mark.   
 
9. Sampling and test  
 
9.1 Sampling  
Chili oil shall be sampled in accordance with TZS 33.  
 
9.2 Tests   
Samples of chili oil shall be tested for conformity with the requirements of this standard as in Tables 1 ,2 
and 3.  
NOTE: The TBS Mark of Quality may be used by manufacturers onl y under license from TBS. Particulars 
of conditions which the licenses are granted ma y be obtained from TBS offices.  
 
Bibliography  
RS 169:2018 - Chili oil — Specification