UGANDA STANDARD  
 US 876
First Edition
2009-09-04
 
Reference numbe r
US 876:2009
 
© UNBS 2009
  
Chillies (whole and ground) — Specification 
 US 876:2009 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
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from UNBS. 
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Uganda 
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 US 876:2009  
© UNBS  2009 - All rights rese rved                iii Foreword 
Uganda National Bureau of Standards (UNBS) is a parastata l under the Ministry of Tourism, Trade and Industry 
established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards 
and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is 
established to deliberate on standards in a given field or ar ea and consists of representatives of consumers, traders, 
academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general 
public for comments. The committee reviews the comments before recommending the draft standards for approval 
and declaration as Uganda Standards by  the National Standards Council. 
This Uganda Standard, US 876:2009, Chillies, whole and ground (powdered) — Specification  has been developed 
by the Food and Agriculture Technical Committee (UNBS/TC 2). 
 UGANDA STANDARD US 876: 2009
 
UNBS 2009– All rights reserved  1
 Chillies (whole and ground) — Specification 
1 Scope 
This Uganda Standard prescribes the requirements for dry chillies, Capsicum frutescens L./Capsicum annuum 
L. (LAL MIRCHI ), as whole fruits (pods) or  ground (powdered). Th is standard does not app ly to chilli powder 
which is a term applied to a blend of ground (powdered)  chillies and other spices, garlic, cumin and oregano, 
with or without anti-caking agents available as a homogenous mix.  
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. 
US ISO 676, Spices and condiments — Botanical nomenclature  
US ISO 927, Spices and condiments —Determination of extraneous matter content 
US ISO 928, Spices and condiments — Determination of total ash 
US ISO 930, Spices and condiments — Determination of acid-insoluble ash 
US ISO 939, Spices and condiments —Determination of moisture content — Entrainment method 
US ISO 948, Spices and condiments — Sampling  
US ISO 1108 , Spices and condiments — Determination of non-volatile ether extract  
US ISO 1208, Spices and condiments — Determination of filth 
US ISO 2825, Spices and condiments — Preparation of a ground sample for analysis 
US ISO 3513, Chillies — Determination of Scoville index 
US ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) 
US ISO 7543-1,  Chillies and chilli oleoresins capsaicinoid content — Part  1: Spectrometric method 
US ISO 7543-2, Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method 
using high-performance liquid chromatography 
US CODEX/RCP 42, Code of hygienic practice for spices and dried aromatic plants  
3 Terms and definitions 
For the purpose of this standard, the terms and definitions in US ISO 676 shall apply.  US 876:2009 
2 © UNBS 2009 – All rights reserved
 4 Description 
The chillies shall be the dri ed ripe fruits or pods of Capsicum frutescens  L./Capsicum annuum L. The pods 
shall be of a colour ranging from yellowish to deep red. The chillies may be with or without the stalks. The 
chillies may be graded on the basis of size, colour, damaged and discoloured pods stalked and clipped pods, 
loose seeds, foreign matter and broken pods. 
5 Requirements 
5.1 Odour, taste and flavour 
The chillies shall have their characteristics as yellow to  red colour and pungent taste. They shall be free from 
foreign taste and flavour including rancidity and mustiness. 
5.2 Moulds and insects  
The chillies shall be free from moulds and insect infestation when inspected visually.  
5.3 Extraneous matter 
When determined in accordance with US ISO 927  the proportion of extraneous matter, including clay pieces 
and loose stalks, shall be not more than 4 % by mass of which foreign organic and inorganic matter shall not 
exceed 1 % by mass. It shall be free from metallic impurities. 
5.4 Damaged and discoloured pods 
These include pods damaged due to insect attack or di seases and which have developed brown, black, white 
and other coloured patches. The proportion of such damaged and discoloured pods shall be not more than 5 % by mass. 
5.5 Added substances 
The chillies shall be free from extraneous colouring ma terial, coating of oil and other harmful substances. 
5.6 Defects 
The proportion of loose seeds shall be not more than 3 % by mass when determined using physical 
separation and weighing. 
The proportion of broken pods shall be not more than 5 % when determined using physical separation and 
weighing. 
5.7 Chemical requirements 
Whole and ground chillies shall also comply with the requirements given in Table 1. US 876:2009 
© UNBS 2009 – All rights reserved  3
 Table 1 — Requirement for whole chilli 
Requirement 
Characteristic 
Whole Ground Method of test 
Moisture, % (m/m), max 12 10 US ISO 939 
Total ash, % (m/m), (on dry basis), 
max. 10 10.5 US ISO 928 
Acid insoluble ash, % (m/m), (on dry basis), max. 2 2.5 US ISO 930 
Scoville index, min 24 000 24 000 US ISO 3513 
6 Hygiene 
Whole and ground chillies shall be produced and handled in accordance with US CODEX/RCP 42. 
7 Packaging  
Whole and ground chillies shall be packed in clean and sound containers, made of a material which does not 
affect the products and protect it from mo isture and form loss of volatile matter. 
8 Labelling 
The following particulars shall be marked or labelled on each container: 
a) name of the material, and the trade-name or brand name, if any; 
b) name and address of the manufacturer/packer; 
c) batch or code number; 
d) net mass; and 
e) grade of the material (if graded). 
9 Sampling 
Representative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in US ISO 948. US 876:2009 
4 © UNBS 2009 – All rights reserved
 Bibliography 
[1] Indian Standard IS 2322:1984. Specification for Chillies, whole  (first revision, Indian Bureau of 
Standards) 
[2] British Standard, BS 7087-17:1993. Herbs and spices ready for food use — Part 17: Specification for 
chillies (whole and ground)  
 US 876:2009 
© UNBS 2009– All rights reserved 
 Certification marking 
Products that conform to Uganda standards may be  marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and  testing in accordance with the 
certification mark scheme of the Uganda National  Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of  licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US 876:2009 
ICS nn.nnn.nn  
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©UNBS 2009 – All rights reserved