“Wholesale chili” covers everything from mild paprika blends to Japanese togarashi at 50,000 SHU. Ordering without specifying heat level or format creates consistency problems in your finished product that are expensive to fix downstream. This guide covers the main chili formats for food manufacturing and foodservice, with the specs that matter when ordering.
The core chili formats
Crushed Chili (Chili Flakes)
Dried red chili crushed into irregular flakes, typically including seeds. Most versatile format. Flake size: 5–10mm. Heat: 20,000–40,000 SHU. Moisture: ≤ 12%. Shelf life: 24 months. Best for: pizza seasoning, pasta sauce, snack seasonings, condiment blends, ramen toppings.
Chili Powder (Fine Ground)
60–80 mesh, dissolves and disperses in liquid systems. Important: distinguish between pure ground chili (single ingredient) and “chili powder blend” (which may include cumin, garlic). Specify clearly in your RFQ. Best for: sauce manufacturing, dry rub blends, snack seasoning, curry bases.
Ichimi Togarashi (Japanese Single-Chili)
Ground Japanese red chili (tōgarashi), single ingredient, clean direct heat. Brighter red color and cleaner heat note than generic crushed red pepper. Heat: 30,000–50,000 SHU. Texture: fine flake to coarse powder. Moisture: ≤ 10%. Best for: ramen seasoning sachets, Japanese-style snack coatings, premium noodle toppings, table condiment formats.
Shichimi Togarashi (Japanese Seven-Spice Blend)
Traditional blend of 7 ingredients: red chili, sansho (Japanese pepper), sesame (white and black), dried citrus peel (yuzu or mandarin), ginger, hemp or poppy seeds. Complex, aromatic heat — floral note of sansho + citrus brightness of peel. Heat: 15,000–25,000 SHU. Best for: snack seasoning, premium ramen, meat rubs, restaurant seasoning blends.
Korean-style Chili (Gochugaru)
Coarse-ground sun-dried red chili for Korean cooking applications. Slightly fruity note. Heat: 4,000–10,000 SHU. Vibrant red. Moisture: ≤ 12%. Best for: kimchi production, Korean BBQ seasoning, gochujang-style sauce manufacturing, Korean-influenced snack products.
Heat level comparison table (SHU)
| Format | Typical SHU range | Heat character |
|---|---|---|
| Paprika (mild chili) | 0–500 | Color and flavor, minimal heat |
| Korean-style chili (gochugaru) | 4,000–10,000 | Fruity, moderate, slow build |
| Crushed chili flakes | 20,000–40,000 | Direct, bright heat |
| Shichimi togarashi | 15,000–25,000 | Complex, aromatic heat |
| Ichimi togarashi | 30,000–50,000 | Clean, fast, front-of-mouth |
| Cayenne powder | 30,000–50,000 | Intense, lingering |
What to specify in your chili RFQ
- Variety: Korean gochugaru, Japanese togarashi, cayenne, paprika — not interchangeable
- Heat level: target SHU range with acceptable variance (e.g., ±10%)
- Mesh / particle size: fine powder, coarse flake, or specific size range
- Moisture: ≤ 12% for most formats. Lower = longer shelf life.
- Color: ASTA color value if color consistency is important for your finished product
- Microbial limits: APC, Salmonella (per 25g), yeast and mold — especially important for dry seasoning applications
- Steam sterilization: ask if standard or optional
- Pesticide residue: Japanese and EU MRL compliance documentation. Chili is a category with notable pesticide residue variability.
What Yuminaga supplies
Crushed chili, chili powder, ichimi togarashi, and shichimi togarashi blends from FSSC 22000 and BRCGS Grade A certified processing facilities. Custom shichimi blends available at volume. Full COA with SHU documentation, microbial testing, and pesticide residue data. Email headoffice@yuminagafoods.com with your target format, heat level, and application. Also see our garlic formats guide.