How to Specify Chilli Powder: SHU, Mesh & Moisture
A chilli powder specification is five numbers — variety, heat (SHU), mesh, moisture and colour. Miss one and you risk a batch that looks right but performs wrong.
The five things to specify
- Variety (or SHU window) — "Sanying, 20,000–50,000 SHU", not "hot chilli"
- Heat level (SHU) — the precise window, because heat is non-linear
- Mesh size — 60–80 mesh standard, adjust for flakes or smooth sauces
- Moisture — under 13% for shelf stability
- Colour (ASTA) — if colour matters in your application
Why "chilli powder" is not a specification
Heat, colour and flavour vary independently between varieties. Two powders can both be "chilli powder" yet sit 40,000 SHU apart — one a mild seasoning, the other an extreme-heat product. The variety and the SHU window are what pin the product down.
See our high heat and extra hot pages for the variety-to-SHU mapping, or the full heat level reference in the Knowledge Hub.
Mesh and moisture: the two people forget
Mesh controls particle size — how evenly heat and colour disperse, and how the powder feels in a sauce. Moisture (under 13%) controls shelf life and clumping. Both are cheap to get right and expensive to get wrong.
Frequently Asked Questions
How do I specify chilli powder?
Name five things: the variety (or SHU window), heat level in SHU, mesh size, moisture, and colour (ASTA) if relevant. A complete specification names all five — heat, colour and flavour vary independently.
What does 60–80 mesh mean for chilli powder?
Mesh is particle size. 60–80 mesh is the standard fine grind for chilli and paprika powder — even dispersion and smooth mouthfeel. Coarser (20–40) is for flakes; finer (100+) for smooth sauces.
Why does batch consistency matter?
Because heat is non-linear and variety-dependent. A named variety plus a precise SHU window — not a generic 'chilli powder' — is what keeps a sauce or seasoning consistent from one production run to the next.