Plant extract and botanicalDry · Fine powder Medium data confidence

Chilli powder

Chilli powder is used in boilie formulation mainly as a flavouring, attraction contributor and appetite stimulant. Typical dosage is expressed as grams per kg of dry mix.

+ Add to recipe

Recommended inclusion

Minimum: 1 g/kg
Typical: 4 g/kg
Maximum: 10 g/kg
Absolute maximum: 15 g/kg

0 g/kg 1 g/kg–10 g/kg ideal 15 g/kg+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 12%

Fat 17%

Carbs 57%

Sugars 10%

Fibre 27%

Ash 6%

Moisture 7%

Energy 1300 kJ/100g

Functional properties

Binding strength 1/10

Digestibility 7/10

Solubility / leakage 8/10

Natural attraction 8/10

Hardening 0/10

Softening 3/10

Texture opening 5/10

Cold water suitability 8/10

Warm water suitability 9/10

Buoyancy 0/10

Clouding 8/10

Oiliness 7/10

Processing tolerance 7/10

Roles

FlavouringAttraction contributorAppetite stimulant

Allergens

No declared allergens

Handling

Avoid inhaling dust and eye contact.

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

Chilli powder + Add to recipe