프랑스 건조 카옌 페퍼 공급업체 및 가격 — 마켓 오버뷰 2026

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멈보 소스, 크리올 버터, 카옌 페퍼 가루, 안두이, +1

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최종 업데이트

2026-06-04

서치 및 소싱 팀을 위한 핵심 요약

프랑스의 건조 카옌 페퍼 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
프랑스에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
프랑스의 건조 카옌 페퍼에 대해 수출 파트너 기업 0개와 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: 2026-06-04.

프랑스의 건조 카옌 페퍼 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

프랑스의 건조 카옌 페퍼에 대해 수입 파트너 기업 0개가 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.

건조 카옌 페퍼의 프랑스 샘플 수입 거래 및 가격 기록

프랑스의 건조 카옌 페퍼 샘플 수입 거래 4건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

프랑스의 건조 카옌 페퍼 샘플 수입 거래 단가(일자별): 2025-12-30: 4.79 USD / kg, 2025-11-17: 3.89 USD / kg, 2025-06-30: 3.17 USD / kg, 2025-05-30: 4.79 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-12-30	PEP* *** * * * *** **	4.79 USD / kg	(-)	(-)	-
2025-11-17	PEP* *** ******* ** *** *** * ** *****	3.89 USD / kg	(-)	(-)	-
2025-06-30	PEP* *** * *** * ***** ** *** * **** * ***** *** ***	3.17 USD / kg	(-)	(-)	-
2025-05-30	PEP* *** * * * *** **	4.79 USD / kg	(-)	(-)	-

Classification

Product TypeIngredient

Product FormDried

Industry PositionFood Ingredient (Spice/Seasoning)

Market

Dried cayenne pepper (dried hot chilli, whole/crushed/ground) in France is primarily an imported spice/ingredient used both in household retail and in industrial and foodservice seasoning applications. As an EU market, France applies EU-wide food-safety controls on contaminants and pesticide residues and can subject certain origins/products to reinforced border controls under Implementing Regulation (EU) 2019/1793. French enforcement experience in the spice sector highlights recurring risks of adulteration, non-authorised colour enhancement, labelling issues and traceability gaps, which are material for paprika/chilli-type products. France also hosts established spice blending/packing and B2B supply activity (e.g., McCormick France / Ducros), meaning value-add often occurs domestically while raw material supply remains global.

Market RoleImport-dependent consumer and processing market

Domestic RoleWidely used spice/ingredient for household consumption and for seasoning in food manufacturing and foodservice

Market GrowthGrowing (10-year historical context (as reported by DGCCRF in 2018))Long-term expansion reported for the broader condiments/seasonings sector in France

SeasonalityYear-round availability driven by imports and the shelf-stable nature of dried chilli products.

Specification

Primary VarietyCayenne-type hot chilli (commonly Capsicum annuum L.; trade specs may also cover other Capsicum spp. used as hot peppers)

Physical Attributes

Whole dried pods, crushed flakes, or ground powder depending on end-use channel (retail vs. industrial seasoning)
Risk-sensitive attributes commonly scrutinised in official and buyer controls include absence of foreign matter/fillers and non-authorised colour enhancement in paprika/chilli-type products

Compositional Metrics

Moisture control is a core specification element in hot-pepper standards (NF ISO 972 references methods and storage/transport recommendations)
Pesticide-residue compliance is governed by EU MRL rules (Regulation (EC) No 396/2005 and amendments) for spices placed on the EU market

Packaging

Industrial: food-grade bags/sacks for further processing (grinding/blending/packing) in France or the EU
Retail: sealed consumer packs (jars/sachets) to protect from moisture and quality loss

Supply Chain

Value Chain

Non-EU farm production → drying and primary preparation → export shipment → EU entry (documentary/identity/physical checks at Border Control Post; reinforced controls may apply under Implementing Regulation (EU) 2019/1793 depending on origin/product/hazard) → French importer → domestic grinding/blending/packing and distribution (retail/foodservice/industry) → market surveillance and authenticity controls (DGCCRF)

Temperature

Ambient transport is typical for dried spices, but temperature and humidity excursions that introduce moisture increase mould/mycotoxin risk during storage and distribution

Atmosphere Control

Moisture control (dry storage, protection from condensation) is critical for dried chilli spices to limit mould and quality degradation

Shelf Life

Shelf-life is driven by aroma/pungency and colour retention as well as moisture and contamination control; storage and transport recommendations are referenced in NF ISO 972 and Codex hygienic practice guidance for spices

Freight IntensityLow

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance with EU food-safety rules (e.g., contaminants and pesticide residues) can trigger detention or rejection at entry and/or market enforcement actions in France; depending on origin and product presentation, dried/ground Capsicum products may also be subject to reinforced official controls under Implementing Regulation (EU) 2019/1793 before customs release.Run pre-shipment compliance testing against EU limits (pesticide residues and relevant contaminants), verify CN/TARIC classification and whether 2019/1793 applies for the origin, and prepare a complete TRACES/BCP documentation pack to avoid documentary mismatches.

Food Fraud MediumPaprika/chilli products have a documented fraud history in the EU (e.g., non-authorised dyes/colour enhancement and fillers/substitution); EU and French control campaigns have reported suspicious/adulteration-risk findings for paprika/chilli and broader irregularities in the French spice market.Use multi-layer authenticity controls (specification-based incoming QC, supplier audits, and targeted authenticity/adulterant screening aligned with EU/JRC coordinated control approaches) and tighten chain-of-custody for ground/crushed chilli where visual detection is difficult.

Food Safety MediumMicrobiological hazards (including Salmonella) have been associated with spices and seasonings; EU border control measures can target specific origins/products for Salmonella risk, creating both safety and disruption risk for ground/crushed chilli supply.Require validated hygienic processing controls from suppliers (per Codex hygienic practice guidance for spices), implement routine microbiological testing for high-risk lots, and ensure contamination-control steps do not rely on non-authorised treatments.

Chemical Residues MediumUse of non-authorised decontamination approaches and illegal colourants in spices (e.g., ethylene oxide treatment referenced as banned in EU discussions; illegal dyes including Sudan dyes linked historically to imported spices) can lead to RASFF notifications and product withdrawals in the EU.Contractually prohibit non-authorised treatments, require supplier declarations and residue testing for high-risk chemicals, and monitor RASFF intelligence for emerging enforcement patterns affecting chilli/spice supply.

Market Volatility MediumDGCCRF highlights that spice market tensions can be driven by scarcity and climatic hazards affecting production, which can increase price volatility and, indirectly, incentives for quality dilution or falsification in the supply chain.Diversify origin sourcing, lock key volumes with audited suppliers, and add heightened QC during price spikes or known origin-side supply shocks.

Sustainability

Climate variability and supply disruptions in origin countries can contribute to price tension and incentives for adulteration in spices supplied to France/EU markets
Pesticide residue compliance risk for imported spices under EU MRL rules (Regulation (EC) No 396/2005 and amendments)

Standards

IFS Food
BRCGS Global Standard Food Safety
ISO 22000

FAQ

What is the biggest compliance risk when importing dried cayenne pepper into France?The biggest risk is border disruption or rejection due to non-compliance with EU food-safety rules (contaminants and pesticide residues) and, depending on origin/product presentation, reinforced official controls under Implementing Regulation (EU) 2019/1793. French Customs notes these controls take place before customs release, and DGCCRF describes that non-compliant consignments can be rejected, destroyed or re-dispatched.

Why is chilli/cayenne supply considered exposed to food fraud risk in France and the EU?EU control work identifies paprika/chilli as a category with fraud history (e.g., fillers/substitution and non-authorised colour enhancement), and French DGCCRF controls have reported irregularities and traceability issues in the spice market. The European Commission’s coordinated herb-and-spice authenticity action and DGCCRF publications highlight that crushed/ground spices are harder to verify visually, increasing vulnerability to adulteration.

If a buyer wants to reduce rejection risk for dried cayenne pepper lots, what practical steps help most?The most practical steps are to (1) verify whether the product/origin triggers reinforced controls under Implementing Regulation (EU) 2019/1793, (2) test high-risk lots for pesticide residues and relevant contaminants against EU rules (Regulation (EC) No 396/2005 and Commission Regulation (EU) 2023/915), and (3) strengthen authenticity and traceability controls consistent with DGCCRF and European Commission guidance on the spice sector (supplier approval, incoming QC, documentation consistency and lot traceability via TRACES where applicable).