,"The East African Community (EAC) has introduced the draft East African Standard DEAS 1267:2025, specifying comprehensive requirements, safety limits, and testing methods for chili oil intended for human consumption. The standard mandates chili oil to be produced from fresh, clean, wholesome chilies combined with vegetable seed oils complying with relevant standards. Optional ingredients such as garlic, ginger, and spices are allowed provided they meet safety requirements. Physicochemical parameters include a maximum acid value of 4.0 mg KOH/g, a pH no higher than 4.6, and a Scoville Heat Unit (SHU) range between 600 and 13,000, ensuring the oil's characteristic pungency. The volatile oil content is limited to 2% maximum, while peroxide value—a freshness indicator—cannot exceed 10 milliequivalents of peroxide oxygen/kg. Heavy metal contamination must stay below strict thresholds: arsenic not exceeding 0.1 mg/kg and lead capped at 0.08 mg/kg. Pesticide residues must comply with Codex maximum residue limits specific to chili commodities."
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