캐나다 카옌 페퍼 가루 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

고춧가루

원재료

건조 카옌 페퍼

최종 업데이트

2026-08-21

서치 및 소싱 팀을 위한 핵심 요약

페이지 데이터 최종 업데이트일: 2026-08-21.

소싱 진단

캐나다산 카옌 페퍼 가루, 우리도 들여올 수 있을까요?

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

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

캐나다의 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 53.5%에서 샘플링되었습니다.

카옌 페퍼 가루의 캐나다 샘플 수입 거래 및 가격 기록

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

캐나다의 카옌 페퍼 가루 샘플 수입 거래 단가(일자별): 2026-07-28: 3.09 USD / kg, 2026-07-22: 3.09 USD / kg, 2026-07-22: 2.16 USD / kg, 2026-07-19: 3.55 USD / kg, 2026-07-15: 2.50 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-07-28	RED **** *****	3.09 USD / kg	(-)	(-)	-
2026-07-22	RED **** *****	3.09 USD / kg	(-)	(-)	-
2026-07-22	RED **** ** * * * * ***** * ******* *** *****	2.16 USD / kg	(-)	(-)	-
2026-07-19	PEP* * * ** *** *****	3.55 USD / kg	(-)	(-)	-
2026-07-15	RED **** ** ****	2.50 USD / kg	(-)	(-)	-

캐나다 내 상위 카옌 페퍼 가루 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 캐나다의 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.

(캐나다)

최근 수입 거래: 2026-07-21

임직원 규모: 직원 51 - 100명

산업군: 포워딩 및 복합운송

밸류체인 역할: 유통 / 도매물류무역

캐나다 수입 파트너 커버리지

1개 기업

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

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

수출 진단

우리 카옌 페퍼 가루, 이 캐나다 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 캐나다 카옌 페퍼 가루 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormPowder

Industry PositionFood Ingredient (Spice/Seasoning Input)

Market

Cayenne pepper powder in Canada is primarily supplied through imports and used as a seasoning ingredient in retail spices, food manufacturing, and foodservice. Trade statistics for the broader HS 090420 category (dried/crushed/ground Capsicum/Pimenta) indicate Canada is structurally import-oriented, with imports materially exceeding exports. Domestic value addition exists through Canadian spice and seasoning manufacturing (blending/processing/packing), but upstream chili raw material supply is largely foreign. Market access and continuity are strongly shaped by importer preventive controls under the Safe Food for Canadians Regulations and by recurring risks in low-moisture spices (for example Salmonella, non-permitted colours, and other adulteration/contamination events).

Market RoleNet importer

Domestic RoleSeasoning ingredient for retail spice jars, blended seasonings, and industrial food formulations

Specification

Primary VarietyCayenne-type chilli pepper (Capsicum spp.)

Physical Attributes

Characteristic odour/flavour/colour; free from foreign odours/flavours/colours (including rancidity and mustiness).
Ground chilli pepper is obtained by grinding whole dried chilli with or without placenta/seeds/calyx/stalk, with no other added matter (other than permitted anticaking agents where applicable).

Compositional Metrics

Codex chemical requirements for dried/ground chilli include moisture limits (max 11% w/w for chilli styles) and ash-related limits (including acid-insoluble ash), plus pungency expressed in Scoville Heat Units and colour in ASTA units (per Annex I of CXS 353-2022).

Grades

Codex allows optional classification for paprika/hot paprika (Extra, Class I, Class II); trade specifications may reference these classes where relevant.

Packaging

For compliant trade, labels should indicate product name and style (e.g., ground/powder) and declare country of origin; non-retail container labelling has separate Codex guidance.

Supply Chain

Value Chain

Foreign primary processing (drying/grinding) and/or bulk supply → international shipment → Canadian importer (SFCR licence and preventive controls) → domestic blending/packing/manufacturing → distribution to retail/foodservice/industrial users

Temperature

Ambient storage is typical; maintaining low moisture and preventing condensation is critical for quality and mould risk control.

Shelf Life

Shelf life is generally long when kept dry and protected from humidity; infestation/foreign matter and off-odours are key storage-quality risks for ground spices.

Freight IntensityLow

Transport ModeMultimodal

Risks

Food Safety HighImported ground chilli/cayenne-type spices can trigger border denial, market withdrawal, or recalls if contaminated (e.g., Salmonella) or otherwise unsafe/non-conforming; Canada has issued food recall warnings for chilli powder and other ground spices due to Salmonella.Use an importer preventive control plan with qualified foreign-supplier approval, lot-level COAs and (risk-based) verification testing; ensure validated microbial reduction controls where used (e.g., appropriate treatments for low-moisture spices) and maintain rapid lot traceability for recalls.

Regulatory Compliance HighImport declarations may be rejected and shipments denied entry if the importer does not hold a valid SFC licence for the activity/commodity or fails to correctly declare the licence number and required import information in IID.Confirm licence scope/status and commodity coverage before shipment; validate IID data fields (supplier, origin, destination, quantity) and broker workflows against CFIA guidance.

Food Safety MediumNon-permitted colours/adulteration and labelling/allergen non-compliance are recurrent issues in spice products (including hot/sweet pepper ground spices), creating recall and enforcement risk in Canada.Implement supplier specifications that prohibit illegal dyes and require authenticity controls; audit and test high-risk lots (colourant screening where warranted) and verify allergen/labelling controls before release.

Contaminants MediumMycotoxin risk exists in spices if drying/storage conditions allow toxigenic fungi growth; Codex provides a dedicated code of practice for prevention and reduction of mycotoxins in spices.Require evidence of good drying/storage practices, moisture control, and mycotoxin risk management from suppliers; apply risk-based incoming checks and storage controls in Canada.

Trade Policy MediumCanada’s trade measures can change effective landed cost for U.S.-origin spices; Finance Canada published product lists subject to a 25% tariff action that included HS 0904.22.00 in 2025 measures.Monitor Finance Canada surtax lists and CBSA notices; dual-source by origin and model landed-cost sensitivity for U.S.-origin supply.

Sustainability

Food fraud/adulteration risk in red chilli-derived spices (including non-permitted colourants) has a documented enforcement history in Canada (e.g., Sudan dyes and other non-permitted colours in chilli-related products).

Standards

HACCP-based food safety systems (commonly requested in spice/seasoning supply chains)
GFSI-recognized certifications (e.g., BRCGS, SQF, FSSC 22000) (buyer-driven; verify per customer program)

FAQ

Do you need a Safe Food for Canadians (SFC) licence to import cayenne pepper powder into Canada?In most cases, yes. CFIA states that to import most foods into Canada you must hold a valid SFC licence issued for the activity “Importing Food” and for the relevant commodity, and the licence number must be declared correctly on the import declaration or the transaction can be rejected and the shipment denied entry until corrected.

What HS code is commonly used for ground cayenne/chilli pepper for Canadian customs, and what is the MFN duty rate?Ground cayenne/chilli pepper typically aligns with HS 0904.22 (Fruits of the genus Capsicum or of the genus Pimenta, crushed or ground). In the CBSA Customs Tariff (Chapter 09, T2025), the HS 0904.22.00 lines (including “Chili peppers”) are shown with an MFN rate of “Free”; importers should still verify the current tariff file and any applicable origin-based surtaxes.

What is the most common trade-disrupting food-safety risk for imported chilli/cayenne-type powders in Canada?Salmonella and other safety non-conformities can lead to recalls and enforcement actions. Canada has issued food recall warnings for chilli powder and other ground spices due to possible Salmonella contamination, and similar controls are typically expected for imported low-moisture spices through importer preventive controls and supplier assurance.