*3.1.3 Cabai powder*

*Cabai* powder, as seen in **Figure 11(C)**, is used as an ingredient to bring up spicy taste in savory processed food such as instant soup, instant noodles, and snacks. In 2012, a company developed a mixture of *cabai* powder with other ingredients such as onion, garlic, pepper, and also with particular fish and shrimp. The addition of fish and shrimp has enriched the umami taste of *cabai* powder products in Indonesia. "Tasty chili powder" with umami and spicy taste is developed as an innovation of *cabai* powder, and a new habit of eating *cabai* emerged in Indonesia with this dry powder as a condiment to be sprinkled on top of the food instead of dipping or mixing the food in *sambal*. The spiciness of tasty chili powder varies up to several levels from low to high. In the making of this powder, the ingredients were sorted, blanched, dried, grounded, and packed [61]. Tasty chili powder contained up to 16.8 ppm capsaicin [62].
