에콰도르 카옌 페퍼 가루 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

고춧가루

원재료

건조 카옌 페퍼

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

페이지 데이터 최종 업데이트일: 2026-08-19.

소싱 진단

에콰도르산 카옌 페퍼 가루, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

에콰도르의 카옌 페퍼 가루 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

에콰도르의 카옌 페퍼 가루에 대해 수입 파트너 기업 1개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

카옌 페퍼 가루의 에콰도르 샘플 수입 거래 및 가격 기록

에콰도르의 카옌 페퍼 가루 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

에콰도르의 카옌 페퍼 가루 샘플 수입 거래 단가(일자별): 2026-06-12: 14.65 USD / kg, 2026-02-06: 15.19 USD / kg, 2025-12-15: 22.15 USD / kg, 2025-11-26: 11.50 USD / kg, 2025-11-18: 10.52 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-06-12	PIM*** ** * ** ***	14.65 USD / kg	(-)	(-)	-
2026-02-06	PIM*** ** * ** ***	15.19 USD / kg	(-)	(-)	-
2025-12-15	PIM*** ** * ** ***	22.15 USD / kg	(-)	(-)	-
2025-11-26	PDR * *	11.50 USD / kg	(-)	(-)	-
2025-11-18	PIM*** ** * ** ***	10.52 USD / kg	(-)	(-)	-

에콰도르 내 상위 카옌 페퍼 가루 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 에콰도르의 카옌 페퍼 가루에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(에콰도르)

최근 수입 거래: 2026-07-19

임직원 규모: 직원 11 - 50명

산업군: 식품 제조기타

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조

에콰도르 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 에콰도르의 카옌 페퍼 가루 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 에콰도르에서 활동 중인 카옌 페퍼 가루 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

수출 진단

우리 카옌 페퍼 가루, 이 에콰도르 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 에콰도르 카옌 페퍼 가루 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeIngredient

Product FormPowder (Ground dried Capsicum)

Industry PositionFood Ingredient (Spice)

Market

Cayenne pepper powder (ground Capsicum) in Ecuador sits within the broader ají (Capsicum) production and processing ecosystem, where ají is described as a native, widely present crop and an important condiment in local cuisine. In trade classification terms, ground Capsicum products align with HS 090422 (fruits of the genus Capsicum or Pimenta, crushed or ground), and Ecuador’s customs tariff schedule lists a tariff value of 25 for “frutos de los géneros Capsicum o Pimenta — triturados o pulverizados — los demás” under heading 09.04. Exporters of plant products typically use Agrocalidad’s processes (GUIA registration/inspection and, when required, phytosanitary certification) alongside SENAE’s Ventanilla Única Ecuatoriana (VUE) for trade procedures. Reported Ecuadorian ají export chains include smallholder production linked to centralized milling/processing and export-oriented buyers, making drying hygiene, milling controls, and traceability critical for powder-spice trade.

Market RoleProducer and exporter with active two-way trade (exports and imports) in ground Capsicum products (HS 090422); domestic consumption market for ají-based seasonings

Domestic RoleCommon condiment used in Ecuadorian cuisine, with widespread domestic use in sauces and seasonings

Specification

Secondary Variety

Ají criollo (Capsicum annuum — Ecuador INEC/SIN agriculture fiche)
Ají tabasco (Capsicum frutescens var. Tabasco — Ecuador INEC/SIN processed foods fiche)

Physical Attributes

Ají criollo is described with red/yellow skin tones and varying pungency, supporting a range of heat/color profiles for ground products depending on cultivar and maturity.
For ground spice powders, buyer acceptance commonly emphasizes being free of impurities and having characteristic odor/color/flavor of the source material (as reflected in Ecuador INEC/SIN condiment powder fiche).

Compositional Metrics

Moisture control is a core quality parameter for spices and dried aromatic herbs to reduce mould/mycotoxin and microbiological risks (Codex guidance for spices).

Packaging

Moisture-barrier packaging and good storage practices are emphasized for spices to prevent moisture uptake and contamination during storage and distribution (Codex guidance for spices).

Supply Chain

Value Chain

Farm production (ají/Capsicum) → drying (sun/mechanical) → grinding/milling → packing → exporter registration and documentation (VUE/SENAE; Agrocalidad GUIA as applicable) → port dispatch
Reported chain example (Pastaza/Santa Clara): harvest → local collection/milling point → processed into paste and exported via a named buyer/processor

Temperature

No cold chain is typically required for low-moisture spice powders; the priority is preventing moisture ingress and maintaining dry storage conditions (Codex guidance for spices).

Shelf Life

Shelf life is primarily driven by moisture, oxidation, and contamination controls rather than temperature refrigeration for ground spices (Codex guidance for spices).

Freight IntensityLow

Transport ModeSea

Risks

Food Safety HighGround spices (including capsicum/red pepper products) have a well-documented systemic risk of contamination with pathogens such as Salmonella and with filth, which can trigger import detentions, rejections, recalls, and loss of market access in strict importing markets.Implement validated pathogen-reduction steps (as appropriate for the product), supplier preventive controls, and robust testing and hygiene controls across drying, milling, and storage; maintain full lot traceability for rapid containment.

Climate MediumEl Niño-linked heavy rains and flooding events affecting Ecuador can disrupt agricultural activity and increase drying challenges for spice raw materials, raising the risk of quality deterioration and supply interruptions.Diversify sourcing regions within Ecuador, strengthen covered/mechanical drying capacity, and enforce moisture targets and storage controls aligned with Codex spice guidance.

Regulatory Compliance MediumPhytosanitary certification needs for processed Capsicum products can be destination-specific; misalignment between product risk category/presentation and the destination’s required documents can cause clearance delays or shipment rejection.Use Agrocalidad’s requirement consultation tools early, confirm destination requirements in writing with the importer/authority, and align product description/HS code, treatment records, and documents in VUE/GUIA filings.

Sustainability

Mycotoxin and mould prevention is a key sustainability/food-safety theme for spices and dried aromatic herbs, requiring good drying and storage practices to minimize losses and rejects (Codex guidance for spices).

Labor & Social

Smallholder-based production and intermediary/processor-driven commercialization are documented in Ecuadorian ají supply chains; buyer programs should include clear contracting terms and responsible labor practices for seasonal farm work.
No widely documented, product-specific labor controversy for Ecuador cayenne/ground Capsicum (e.g., forced labor scandal tied to this product category) was identified in the consulted sources.

FAQ

Does a cayenne pepper powder exporter in Ecuador always need a phytosanitary certificate (CFE) from Agrocalidad?Not always. Ecuador’s official service guidance notes that some processed plant subproducts may not require a phytosanitary certificate by international practice, but a CFE should be obtained when the destination country explicitly requires it. Exporters are directed to verify destination requirements through Agrocalidad’s consultation tools and follow the GUIA/VUE workflow when a CFE is needed.

Where can an operator check Ecuador’s current import/export requirements and required permits for ground Capsicum products?SENAE indicates that the Ventanilla Única Ecuatoriana (VUE) provides information on import/export requirements and the permits, certificates, and other instruments issued by the relevant authorities. This is the main channel to identify what applies for a given operation.

If cayenne pepper powder is sold as a packaged processed food in Ecuador, what labeling rule applies?Ecuador’s ARCSA labeling regulation for processed foods applies, and it states that the label must comply with what is authorized in the product’s sanitary registration. This links labeling compliance to ARCSA controls for processed foods marketed domestically.