건조 카옌 페퍼 이탈리아 마켓 오버뷰 2026

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카옌 페퍼 가루, 안두이, 부덴, 멈보 소스, +1

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건조 고추

최종 업데이트

2026-06-01

서치 및 소싱 팀을 위한 핵심 요약

이탈리아의 건조 카옌 페퍼 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
이탈리아에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
이탈리아의 건조 카옌 페퍼에 대해 수출 파트너 기업 1개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-06-01.

이탈리아 내 건조 카옌 페퍼 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

이탈리아의 건조 카옌 페퍼에 대해 수출 파트너 기업 1개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

이탈리아에서의 건조 카옌 페퍼 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

건조 카옌 페퍼의 이탈리아 샘플 수출 공급업체 거래 기록

이탈리아의 건조 카옌 페퍼 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

이탈리아의 건조 카옌 페퍼 샘플 거래 단가(일자별): 2025-10-31: 36.56 USD / kg, 2025-10-31: 17.62 USD / kg, 2025-06-29: 39.76 USD / kg, 2025-06-29: 17.04 USD / kg, 2025-06-29: 13.71 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2025-10-31	PEP****** * ******* **** ********** ********* ****** * ******** **** *****	36.56 USD / kg	(이탈리아)	(페루)
2025-10-31	PEP****** * ******* **** ********** ********* ****** * ****** **** *****	17.62 USD / kg	(이탈리아)	(페루)
2025-06-29	PEP****** * ******* **** ********** ********* ****** * * ** *****	39.76 USD / kg	(이탈리아)	(페루)
2025-06-29	PEP****** * ******* **** ********** ********* ****** * * ** *****	17.04 USD / kg	(이탈리아)	(페루)
2025-06-29	PEP****** * ******* **** ********** ********* ****** * * ** *****	13.71 USD / kg	(이탈리아)	(페루)

이탈리아 내 상위 건조 카옌 페퍼 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 이탈리아의 건조 카옌 페퍼에 대해 추적되는 전체 수출 파트너 기업 1개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(이탈리아)

최근 수출 거래: 2026-05-01

임직원 규모: 직원 11 - 50명

매출액: 매출 USD 1M - 5M

산업군: 브로커 및 무역 대행식품 도매기타

밸류체인 역할: 유통 / 도매기타무역

이탈리아 수출 파트너 커버리지

1개 기업

총 수출 파트너 기업 수는 이탈리아의 건조 카옌 페퍼 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 이탈리아 내 건조 카옌 페퍼 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeIngredient

Product FormDried

Industry PositionFood Ingredient (Spice/Seasoning)

Market

In Italy, dried cayenne pepper is primarily an ingredient used as a hot spice/seasoning, alongside domestic specialty chili supply chains in Calabria that cultivate and process hot Capsicum cultivars including “True Cayenne”. Italy participates in two-way trade of dried/crushed/ground Capsicum products (HS 090420), exporting about USD 8.3 million in 2023 with Germany among the main destinations. Italy also imports dried Capsicum products via intra-EU trade corridors (e.g., imports from Germany recorded in 2023). EU contaminant limits and official controls (notably for mycotoxins in dried spices) are key determinants of market access and batch acceptance.

Market RoleImporter and re-exporter/processor market (two-way trade)

Domestic RoleCulinary spice ingredient; includes Calabria-based specialty cultivation/processing of hot chili/cayenne-type cultivars

SeasonalityAvailable year-round as a dried spice; domestic Calabrian chili harvest activity is concentrated in late summer to early autumn.

Specification

Primary VarietyTrue Cayenne (Capsicum annuum cultivar)

Secondary Variety

Casalese/Casalino (local cultivar reference)

Physical Attributes

Traded as whole dried fruits, crushed, or ground forms under HS heading 0904 subheadings for dried Capsicum.

Compositional Metrics

EU authenticity/purity control work for paprika/chilli references ISO-based criteria such as extraneous matter and total ash as indicators of suspicious adulteration.

Grades

ISO 972:1997 (Chillies and capsicums, whole or ground) is referenced in EU coordinated authenticity controls for paprika/chilli.

Packaging

Moisture control in packaging is critical for spices: Codex guidance advises avoiding non-porous plastic bags for dried products and emphasizes keeping bags dry and off floors (e.g., on pallets) to reduce condensation/moisture uptake.

Supply Chain

Value Chain

Calabria specialty flow: field maturation/harvest → hand washing → drying → de-stemming/cutting → (optional) grinding/crushing → packaging
Mycotoxin-risk control points emphasized in Codex guidance: minimize delay between harvest and drying; avoid condensation and moisture during drying/storage/transport; keep storage conditions dry and ventilated

Temperature

Codex guidance for spices highlights managing temperature and humidity in storage/transport to prevent moisture uptake and mould growth; storage should maintain low water activity (aw) and avoid condensation.

Atmosphere Control

Codex guidance recommends suitable ventilation in warehouses/containers to manage humidity/condensation; fully ventilated containers may be preferable for bagged spices shipped from high-humidity regions.

Shelf Life

Shelf-life and acceptance are highly sensitive to moisture uptake: Codex guidance for spices emphasizes maintaining low water activity and avoiding wetting/condensation in storage and transport to prevent fungal growth and mycotoxin risk.

Freight IntensityLow

Transport ModeMultimodal

Risks

Food Safety HighMycotoxin non-compliance (notably aflatoxins and ochratoxin A) is a deal-breaker risk for dried cayenne/chilli consignments placed on the Italian/EU market because Regulation (EU) 2023/915 sets maximum levels for dried spices including Capsicum spp. (including chilli powder/cayenne).Implement pre-shipment mycotoxin testing (aflatoxins and ochratoxin A) and strict drying/storage moisture control; follow Codex guidance on rapid drying, avoiding condensation, and maintaining low water activity during storage/transport.

Regulatory Compliance MediumDepending on origin and product mapping in the annexes, dried Capsicum products can fall under temporary increased official controls and/or special entry conditions under Implementing Regulation (EU) 2019/1793, triggering border checks and documentary/analysis requirements (e.g., CHED, official certificate, CoA).Screen the exact CN/TARIC code and origin against the current consolidated annexes of Implementing Regulation (EU) 2019/1793 and prepare CHED notification plus any required official certificate and analytical results before arrival to avoid detention/delay.

Authenticity And Fraud MediumEU coordinated controls on herbs and spices found a measurable share of paprika/chilli samples at risk of adulteration, meaning buyers and authorities may scrutinize dried chilli/cayenne authenticity (botanical identity, fillers, and non-authorised colour enhancement).Use authenticated supply chains with batch-level traceability and test against relevant ISO specifications referenced in EU control work; verify absence of non-authorised dyes and undeclared plant material/fillers.

FAQ

What is the biggest compliance risk for selling dried cayenne pepper in Italy?Mycotoxin compliance is the main deal-breaker: EU Regulation (EU) 2023/915 sets maximum levels for contaminants in food and includes specific limits that apply to dried spices such as Capsicum spp. (including chilli powder/cayenne). A shipment that exceeds the aflatoxin or ochratoxin A limits cannot be placed on the EU/Italian market.

Which HS heading is typically used to classify dried cayenne/chilli products in EU trade paperwork?Dried cayenne/chilli products are typically anchored under HS heading 0904, which covers dried or crushed/ground fruits of the genus Capsicum (and related subheadings such as 090421 for dried, not crushed/ground and 090422 for crushed/ground).

When can dried Capsicum consignments face extra border controls when entering Italy/the EU?Extra controls can apply when the product and origin fall under the scope of Implementing Regulation (EU) 2019/1793, which establishes temporary increased official controls and special entry conditions for certain food of non-animal origin due to hazards including mycotoxins. In such cases, consignments may require pre-notification and documents such as a CHED and (where required) official certification and analytical results.