레바논 카옌 페퍼 가루 공급업체 및 가격 — 마켓 오버뷰 2026

상위 제품

고춧가루

원재료

건조 카옌 페퍼

최종 업데이트

2026-06-01

서치 및 소싱 팀을 위한 핵심 요약

레바논의 카옌 페퍼 가루 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
레바논에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
레바논의 카옌 페퍼 가루에 대해 수출 파트너 기업 0개와 수입 파트너 기업 3개가 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.

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

레바논의 카옌 페퍼 가루에 대해 수입 파트너 기업 3개가 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 레바논 샘플 수입 거래 및 가격 기록

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

레바논의 카옌 페퍼 가루 샘플 수입 거래 단가(일자별): 2025-12-29: 1.90 USD / kg, 2025-12-21: 1.90 USD / kg, 2025-11-11: 3.68 USD / kg, 2025-05-29: 1.90 USD / kg, 2025-05-21: 1.90 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-12-29	RED **** ** * ** *** * *** * *** * ***** **	1.90 USD / kg	(-)	(-)	-
2025-12-21	RED **** ** * ** *** * *** * *** * ***** **	1.90 USD / kg	(-)	(-)	-
2025-11-11	RED ***** ** **** * ******* * ** ***** * * ** * * **** ****	3.68 USD / kg	(-)	(-)	-
2025-05-29	RED **** ** * ** *** * *** * *** * ***** **	1.90 USD / kg	(-)	(-)	-
2025-05-21	RED **** ** * ** *** * *** * *** * ***** **	1.90 USD / kg	(-)	(-)	-

레바논 내 상위 카옌 페퍼 가루 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 레바논의 카옌 페퍼 가루에 대해 추적되는 전체 수입 파트너 기업 3개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(레바논)

최근 수입 거래: 2026-05-01

산업군: 식품 제조기타

밸류체인 역할: 식품 제조기타

(레바논)

최근 수입 거래: 2026-05-01

산업군: 식품 제조

밸류체인 역할: 식품 제조

(레바논)

최근 수입 거래: 2026-05-01

임직원 규모: 직원 11 - 50명

산업군: 식품 제조

밸류체인 역할: 식품 제조

레바논 수입 파트너 커버리지

3개 기업

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

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

Classification

Product TypeIngredient

Product FormDried powder

Industry PositionFood Ingredient (Spice/Seasoning Input)

Market

Cayenne pepper powder in Lebanon functions primarily as a seasoning ingredient for household cooking, foodservice, and food manufacturing (spice blends, sauces, marinades). The market is largely import-supplied and distributed through importers/wholesalers into both modern retail and traditional trade. As a shelf-stable dried product, availability is generally year-round, but import timing is sensitive to customs clearance and port logistics. Quality differentiation typically centers on pungency, color, cleanliness, and consistent grind.

Market RoleImport-dependent consumer market (net importer)

Domestic RoleWidely used seasoning ingredient across retail, foodservice, and local food manufacturing; commonly sold as retail-packed spice and as bulk input for blending/processing.

SeasonalityYear-round availability driven by shelf-stable imports and local distribution.

Specification

Physical Attributes

Uniform fine grind with controlled particle size for consistent dosing
Red color intensity and freedom from visible foreign matter
Low moisture to prevent caking and mold risk
Clean aroma/flavor without musty or smoky off-notes unless specified

Compositional Metrics

Pungency specification (capsaicinoid/heat level) per buyer agreement
Ash/acid-insoluble ash limits aligned with recognized spice purity specifications where applicable
Buyer/authority testing for contaminants (e.g., mycotoxins, heavy metals) and microbiological safety depending on end use

Grades

Buyer-defined grades commonly reference color, cleanliness, and heat consistency; third-party or in-house COA is typically used for acceptance.

Packaging

Retail: small sachets, jars, or pouches with compliant labeling
Industrial: multiwall paper bags or lined cartons for bulk (often with inner polyethylene liner)
Moisture- and light-protective packaging for quality retention during storage and distribution

Supply Chain

Value Chain

Overseas supplier (milling/sterilization where applicable) → sea/land import → customs clearance → importer warehouse → optional local blending/repacking → wholesale distribution → retail/foodservice/industrial users

Temperature

Ambient shipping and storage; avoid high heat exposure to reduce color/aroma degradation
Keep away from moisture sources to prevent caking and quality loss

Atmosphere Control

Protect from humidity and oxygen/light exposure; reseal opened bulk packs to limit oxidation and contamination risk

Shelf Life

Shelf life is primarily driven by moisture control, packaging integrity, and hygienic handling after opening in wholesale/foodservice settings

Freight IntensityLow

Transport ModeSea

Risks

Logistics HighLebanon’s import supply chain is sensitive to port and border-process disruption; delays or operational constraints at key gateways can materially disrupt the availability and landed cost of imported shelf-stable ingredients such as cayenne pepper powder.Pre-book reliable freight/forwarding capacity, build inventory buffers for critical SKUs, and prepare complete pre-shipment document/label packs to reduce clearance holds.

Food Safety HighDried spices can carry microbiological hazards (notably Salmonella) and may require validated pathogen-control strategies and verification testing, especially when used in ready-to-eat foods.Require supplier preventive controls and (where appropriate) validated decontamination/sterilization steps; verify with COA and risk-based third-party testing.

Product Integrity MediumChilli/paprika-type spices are recognized as vulnerable to adulteration (e.g., fillers, substitution, and occasional detection of non-authorised dyes), which can create safety and compliance exposure for importers and brands.Qualify suppliers, request authenticity-focused specifications/COAs, and use targeted authenticity/adulterant screening for higher-risk lots or new suppliers.

Regulatory Compliance MediumLabeling non-compliance (missing required elements or using non-accepted labeling) can trigger customs holds, relabeling costs, or rejection at entry.Run a pre-shipment label check against Lebanon labeling requirements and align final artwork with importer and broker sign-off.

Documentation Gap MediumMismatch or absence of required import documents (e.g., certificate of origin when needed, proof of payment/value documentation, or category-specific certificates) can delay clearance and increase demurrage/handling costs.Use a standardized importer checklist and reconcile invoice/packing list/BL data fields before shipment; keep digital copies ready for rapid customs queries.

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS Food Safety

FAQ

What HS code is commonly used for cayenne/chilli pepper powder?Cayenne/chilli pepper powder is commonly classified under HS heading 0904 for Capsicum spices; crushed or ground fruits of the genus Capsicum are often under HS 0904.22. Final classification can change if the product is mixed, flavored, or otherwise prepared, so confirm with a broker.

Which import documents are typically required to clear cayenne pepper powder into Lebanon?Imports commonly require a customs declaration (SAD), bill of lading (or equivalent), commercial invoice, packing list, and certificate of origin when required. Depending on the product category and any applicable mandatory standards, additional documents such as conformity evidence or phytosanitary-related documents may also be requested.

What are the main food-safety risks for cayenne pepper powder and how do buyers manage them?Key risks include microbiological hazards (notably Salmonella) and chemical/quality risks such as mycotoxin contamination and adulteration. Importers and manufacturers typically manage these risks by qualifying suppliers, requiring preventive controls and COAs, and using risk-based testing—especially when the spice will be used in ready-to-eat products.