싱가포르 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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건조 고추

최종 업데이트

2026-08-07

서치 및 소싱 팀을 위한 핵심 요약

싱가포르의 건조 카옌 페퍼 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
싱가포르에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
싱가포르의 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: 2026-08-07.

소싱 진단

싱가포르산 건조 카옌 페퍼, 우리도 들여올 수 있을까요?

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

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

싱가포르의 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 싱가포르 샘플 수입 거래 및 가격 기록

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

싱가포르의 건조 카옌 페퍼 샘플 수입 거래 단가(일자별): 2026-06-30: 3.50 USD / kg, 2026-06-30: 2.61 USD / kg, 2026-05-20: 3.41 USD / kg, 2025-08-06: 3.41 USD / kg, 2025-07-31: 3.39 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-06-30	8 B* *** ** ** ** **********	3.50 USD / kg	(-)	(-)	-
2026-06-30	AMM ******* ** ***	2.61 USD / kg	(-)	(-)	-
2026-05-20	40 ** *** ** ** ** * *********	3.41 USD / kg	(-)	(-)	-
2025-08-06	40 ** *** ** ** ** * *********	3.41 USD / kg	(-)	(-)	-
2025-07-31	40 ** *** ** ** ** * *********	3.39 USD / kg	(-)	(-)	-

수출 진단

우리 건조 카옌 페퍼, 이 싱가포르 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 싱가포르 건조 카옌 페퍼 가격, 열어볼까요?

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

Classification

Product TypeIngredient

Product FormDried (whole and/or crushed/ground)

Industry PositionSpice / Seasoning Ingredient

Market

Dried cayenne pepper in Singapore is an import-dependent spice ingredient market with negligible domestic agricultural production. Products are typically imported as dried whole chillies or as crushed/ground material for repacking, blending and use in food manufacturing, foodservice and retail spice packs, with some local spice milling/blending/packing capability. Imports intended for commercial sale fall under Singapore’s processed food import controls, requiring trader registration with the Singapore Food Agency (SFA) and an import permit via TradeNet. Market access and continuity depend heavily on compliance with SFA food-safety limits for contaminants (e.g., mycotoxins and pesticide residues) and on correct labelling (e.g., country of origin and local business details).

Market RoleImport-dependent consumer market with regional re-export/redistribution and local milling/blending/packing activity

Domestic RoleCulinary spice and ingredient used across household cooking, foodservice kitchens, and food manufacturing (seasoning blends, sauces, ready meals).

Market Growth

SeasonalityYear-round availability driven by shelf-stable imports and inventory management rather than local harvest cycles.

Specification

Primary VarietyCayenne-type chilli (Capsicum spp.)

Physical Attributes

Clean, dry product with low visible mould risk and controlled foreign matter (dust, stones, stems).
Uniform colour and grind/particle size where supplied as powder; absence of caking indicates good moisture control.

Compositional Metrics

Heat level (pungency) consistency is a key buyer requirement for cayenne-type chilli powders and blends.
Compliance with contaminant limits (e.g., mycotoxins) and pesticide residue limits is critical for sale in Singapore.

Packaging

Moisture-barrier, food-grade packaging (sealed liners for bulk; sealed pouches/jars for retail).
Prepacked retail labels must include required particulars such as country of origin and local importer/distributor details.

Supply Chain

Value Chain

Origin drying/primary processing → cleaning/sorting → (optional) grinding/crushing → bulk packing → sea freight to Singapore → TradeNet import permit/clearance → local milling/blending/packing (where applicable) → distribution to retail/foodservice/food manufacturing

Temperature

Ambient transport is typical; quality protection relies on keeping product dry and avoiding heat/humidity spikes that promote mould growth.

Atmosphere Control

Moisture control is critical (e.g., sealed liners, desiccants, dry containers) to reduce mould and mycotoxin risk during shipping and storage.

Shelf Life

Shelf life is primarily driven by moisture control and packaging integrity; once moisture ingress occurs, quality and safety risks increase.

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighMycotoxin contamination (e.g., aflatoxins/ochratoxin) and other contaminant non-compliance in dried spices can block market access in Singapore because SFA sets regulatory limits and conducts sampling/testing; non-compliant food is not allowed for sale.Use approved suppliers with robust drying/storage controls; require pre-shipment COAs and independent lab testing for mycotoxins and key contaminants; enforce dry-container loading and moisture-barrier packaging.

Food Safety MediumSpices and dried aromatic herbs have documented microbiological hazard profiles (notably Salmonella in global assessments); contamination events can trigger recalls, disposal, and reputational damage even for low-moisture products.Implement validated decontamination (e.g., steam treatment where suitable), environmental monitoring at packing/milling, and supplier verification aligned to risk-based microbiological controls.

Regulatory Compliance MediumImporter non-compliance with SFA processed food trader registration/permit requirements and product classification can lead to clearance delays or enforcement action.Confirm SFA food category classification before shipment; ensure SFA registration is active; align HS classification and TradeNet declarations with product form (whole vs. crushed/ground) and intended use.

Logistics MediumHumidity ingress during sea freight and storage can cause caking, quality loss, and elevated mould/mycotoxin risk in dried chilli products.Specify moisture-barrier liners, desiccants, and container dryness checks; manage warehouse humidity; apply FIFO and quarantine any moisture-compromised lots.

Labelling LowIncorrect or incomplete prepacked food labelling (e.g., missing country of origin or local importer details) can disrupt retail listing and trigger compliance action.Run label compliance checks against SFA labelling requirements prior to packing and import; retain label proofs and translation reviews where applicable.

Sustainability

Moisture and storage-condition management across the supply chain is critical to prevent mould growth and downstream mycotoxin formation in dried spices.

Labor & Social

No widely cited, Singapore-specific controversy unique to dried cayenne pepper was identified for this record; upstream farm-labour risks are origin-dependent and should be managed via supplier due diligence.

Standards

HACCP-based food safety management systems (FSMS)
ISO 22000 / FSSC 22000 (commonly used FSMS certifications in ingredient processing)
BRCGS Food Safety (often requested by retailers/brand owners)

FAQ

What approvals are typically needed to import dried cayenne pepper into Singapore for commercial sale?Importers generally need to be registered with the Singapore Food Agency (SFA) for processed food (as applicable to dried/processed products) and obtain an approved import permit (Cargo Clearance/Customs permit) through TradeNet before the goods arrive. Depending on risk controls applied to the product, SFA may require supporting documents such as health certificates or laboratory analytical reports when applying for the import permit.

Does Singapore charge customs duty on dried cayenne pepper imports?Singapore’s customs duty applies only to four categories of dutiable goods (intoxicating liquors, tobacco products, motor vehicles, and petroleum products). Dried spices like cayenne pepper are generally non-dutiable, but import GST applies at the prevailing rate unless a relief or suspension scheme applies.

What is the biggest compliance risk for dried chilli/cayenne products in Singapore?Food-safety non-compliance is the main deal-breaker risk, especially contamination issues such as mycotoxins (including aflatoxins) and other contaminants. SFA sets regulatory limits, samples and tests food sold in Singapore, and food that does not meet SFA’s standards is not allowed for sale.