Reference number  
RS 304-2: 2016 
© RBS yyyy 
© RSB 2016 
 
 RWANDA 
STANDARD  DRS  
304-2  
 
First edition  
2016 -mm-dd 
 
Chillies — Specification  
Part 2: 
Dried and Ground  
 DRS 304-2: 2016 
ii         ©RSB 2016 All rights reserved  
 
 In order to match with technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
© RSB 2016 
All rights reserved. Unless otherwise spec ified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reproduce this document shou ld be addressed to  
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   DRS 304-2: 2016 
iii         ©RSB 2016 All rights reserved  
 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .....................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...............  1 
2 Normative references  ................................ ................................ ................................ ......................  1 
3 Definitions  ................................ ................................ ................................ ................................ ........  1 
4 Descriptions  ................................ ................................ ................................ ................................ .... 1 
5 Requirements  ................................ ................................ ................................ ................................ .. 2 
5.1 Odour and Flavour  ................................ ................................ ................................ ..........................  2 
5.2 Free dom from Moulds, Insects  ................................ ................................ ................................ ....... 2 
5.3 Colour  ................................ ................................ ................................ ................................ ..............  2 
5.4 Extraneous Matter  ................................ ................................ ................................ ...........................  2 
5.5 Unripe, Marked and Broken Fruits  ................................ ................................ ................................ .. 2 
5.6 Fineness  ................................ ................................ ................................ ................................ ..........  2 
5.7 Chemical and Microbiological Requirements  ................................ ................................ ................  2 
5.8 Scoville index  ................................ ................................ ................................ ................................ .. 3 
5.9 Freedom from Added Colour, etc  ................................ ................................ ................................ ... 3 
5.10  Hygiene Conditions  ................................ ................................ ................................ .........................  3 
. 3 
6  PACKAGING AND MARKING  ................................ ................................ ................................ .........  4 
.6.1  Packaging  ................................ ................................ ................................ ................................ ....... 4 
7 SAMPLING  ................................ ................................ ................................ ................................ ....... 4 
9 METHOD OF TEST  ................................ ................................ ................................ ...........................  4 
10 QUALITY OF REAGENTS  ................................ ................................ ................................ ................  4 
 DRS 304-2: 2016 
iv         ©RSB 2016 All rights reserved  
 
 Foreword  
Rwanda Standard sarepreparedby Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in  accordance with the procedures of RSB,  in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and appli cation of standards.  
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards.  
DRS 304 was prepared by Technical Committee RSB/TC 016, Fresh Fruits and Vegetables . 
In the preparation of this standard, reference was made to the following standard  (s): 
1) IS 2322: 2010 : Chillies, whole and ground —Specification  
Committee membership  
The following organizations were represented on the Technical Committee on Fresh Fruits and Vegetables  
(RSB/TC 16) in the preparation of this standard.  
Paragraph of participants  
Rwanda Standards Board(RSB) – Secretariat  
 DRS 303-2: 2016  
1         ©RSB 2016 All rights reserved  
 
 Chillies — Specification — Part 2:  Dried and Ground  
1 Scope  
This Draft Rwanda standard specifies requirements and methods of test for dried chillies, whole or in ground 
powdered form  produced from varieties of Capsicum spp  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
IS 1070: 1992 , Reagent grade water (third revision)  
IS 1797 : 1985, Methods of test for spices and condiments (second revision)  
IS 5887(part 3 ): 1999/ISO , Methods for detection of bacteria responsible for food poisoning.  
IS 6579: 1993, Part 3 General guidance on methods for the detection of Salmonella (second revision)  
IS 8104 : 1996 /ISO 3513: 1995, Methods for pungency of chillies by scoville heat units (f irst revision)  
IS 13145: 1993, Spices and condiments —Methods of sampling (first revision)  
3 Definitions   
3.1 Unripe Fruits —Fruits not yet mature the colour of which is considerably different from that of the batch 
under consideration. Generally the fruits ar e green or pale yellow in colour . 
3.2 Discoloured  Fruits— stained fruits  and/or fruits with spots . 
3.3 Broken  Fruits—Fruits which are broken during handling and of which a part of the pod is missing  
3.4 Fragments —Small pieces  from broken fruits.  
4 Descriptions  
4.1 Chillies shall be dried ripe fruits  or pods of  Capsicum  spp. The chillies may be with or without stalk  
4.2 Ground chillies is the product obtained by grinding the whole chillies without any added matter.  DRS 303-2: 2016  
2         ©RSB 2016 All rights reserved  
 
 5 Requirements  
5.1 Odour and Flavour  
Dried c hillies, shall have the characteristic  pungent taste . It shall be free from foreign taste and flavour 
including rancidity and mustiness.  
5.2 Freedom from Moulds, Insects  
Chilllies, whole or ground (powdered), shall be free from living insects and shall b e practically free from Mould 
growth, dead insects, insect fragments and rodents contamination, visible to naked eye  (corrected, if 
necessary, for abnormal version), or using the required magnifying instrument.The proportion of insect 
damaged fruit shall n ot exceed 1 percent  (m/m) 
5.3 Colour  
The whole and ground chillies may vary in colour from dark blackish red to orange yellow according to the 
variety.  
5.4  Extraneous Matter  
Extraneous matter includes,  
a) All matters present in the sample which is not from chillies of the variety under consideration; and  
b) All other foreign matter and in particular stalk, leaves, soil and sand.  
Ground chillies shall be free from extraneous matter  
For whole chillies extraneou s matter shall not exceed 1% 
5.5 Unripe, Marked and Broken Fruits  
In whole chillies,the proportion of unripe or discoloured  fruits shall not exceed 2 percent (m/m ) and the 
proportion of broken fruits and fragments shall not exceed 5 percent ( m/m), when tested  in accordance with 
method given in the Annex A.  
5.6 Fineness  
The chillies, ground (powdered), shall be ground to such fineness that all of it passes through 500 µm sieve 
and nothing that remains on the sieve.  
5.7 Chemical and Microbiological Requirements  
The chill ies, whole and ground (powdered) shall also comply with requirements given in table 1  
Table Microbiological requirements  ( more research)  DRS 303-2: 2016  
3         ©RSB 2016 All rights reserved  
 
  
Table chemical requirements (borrow from Paks Standard  
 
5.8 Scoville index  
When tested in accordance with the method given in IS O XXX ,the Scoville index  in chillies , whole and ground 
(powdered)  shall not be less than 24000 .  
The chilli of lower scoville index than those specific may be supplied as agreed between the purchaser and 
the supplier .  
5.9 Freedom from Added Colour,  etc 
The pods shall be free from extraneous colouring matter, coating of mineral oil and other harmful substances. 
The ground chillies shall be free from extraneous colouring matter and flavouring matter. However , it may 
contain any edible oil up  to maximum of 2 percent by mass. The amount and name of the oil used shall be 
declared on the lebel.  
5.10 Hygiene C onditions  
The chillies, whole and ground shall be processed and packed under hygiene  conditions  in accordance with 
RS CAC/RCP 1 . 
Contaminants  
Pesticieds residues  
Dried chillies (whole or ground shall comply with those maximum pesticides residues as specified by codex 
alimentarius for chillies  
Heavy metals (check in codex  
. 
Aflatoxin  
Dried chillies (whole and ground) shall comply with limits for mycotoxin  in table  
Mycotoxin  Limits  Test method  
Total aflatoxin  10ppb   
AFB1  5ppb   
OchRatoxin A  30ppb   DRS 303-2: 2016  
4         ©RSB 2016 All rights reserved  
 
  
6  PACKAGING AND MARKING  
.6.1  Pack aging 
Chillies,whole or ground shall be packaged in the clean, sound and dry container made of metal glass, food 
grade polymers, wood or jute bags. The wooden boxes or jute bags shall be suitable lined with moisture - 
proof lining which does  not impart any foreign smell in the product.  the pack aging material shall be f ree from 
any fungal or insect infestation and should not impart any foreign smell. Each container shall be securely 
closed and sealed.  
 
6.2  labelling  
In addition to the requirement in RS EAS 38, the following particulars information shall be marked or labelled 
on each cont ainer/bag:  
a) Name and address of the manufacturer or packer;  
b) Name of the product as dried whole  chillies  or Ground  chillies ; 
c) Variety  
d) Scoville index  
e) Batch or code number;  
f) Net weight ; 
g) Best before...( month/year);  
h) Year of the harvest  (in case of whole);  
i) Manufacturing date (in case of ground)  
7 SAMPLING  
Representative  samples shall be drawn and conformity  of the product in the lot to requirements of this 
standard shall be determined in accordance  with the method given in is 13145.  
9 METHOD OF TEST  
The samples of chillies, whole and ground shall be tested for ascertaining conformity of the material to the 
requirements in accordance with the relevant clauses given in col 5 of table 1. 
10 QUALITY OF REAGENTS  
Unless  specifies, otherwise, pure chemi cals and distilled water(see is 1070) shall be employed in the tests.  
 Commented [FM1]: Consult the manufacturer  
Commented [FM2]: Check in ISO for the standard  DRS 304-2: 2016 
5         ©RSB 2016 All rights reserved