| Attribute | Specification |
| Product Name | Dried Chili Pepper |
| Botanical Name | Capsicum annuum / Capsicum frutescens |
| Common Varieties | Teja, Sannam, Byadgi, Bird’s Eye, Cayenne, etc. |
| Form | Whole dried pods or flakes |
| Color | Bright red to deep red (varies by variety and drying method) |
| Length | 3–12 cm (depending on variety) |
| Diameter | 0.5–2 cm |
| Aroma | Pungent, characteristic chili aroma |
| Taste | Hot and spicy |
| Heat Level (Pungency) | 10,000 to 100,000+ SHU (Scoville Heat Units, varies by type) |
| Moisture Content | Maximum 12% |
| Foreign Matter | Not more than 0.5% |
| Admixture | Not more than 1% |
| Skin | Wrinkled, smooth, or slightly glossy (varies by type) |