Ascertaining quality in chilli processing is crucial for assuring safety, authenticity, and marketability of chilli peppers and products. This chapter encompasses the physico-chemical, microbiological, sensory, and regulatory factors that relate to quality in the chilli value chain. Several key quality characteristics, such as moisture content, colour, particle size and concentration of capsaicinoids and carotenoids are summarized and discussed along with standard characterization techniques (AOAC, ASTA, ISO, BIS and FSSAI). The chapter reviews the risk of microbial contamination and mycotoxins, particularly aflatoxins produced by Aspergillus spp., with special attention to regulatory limits and validated detection methods. Prevention of economically motivated adulteration is also addressed, along with monitoring methodologies that include rapid screening tests, microscopic identification, and confirmation of authenticity through advanced chromatographic and spectroscopic techniques. Sensory quality assessment, highlighting the complex influence of capsaicinoids on flavour perception is discussed through standardized descriptive quantitative analysis, instrumental correlations, and ISO-based sensory methodologies. The chapter concludes with an overview of different standards- FSSAI, BIS, AGMARK, Codex Alimentarius, EU regulations, and UNECE to demonstrate the harmonization of quality and safety requirements for both domestic trade and export. Integrating analytical, sensory, and regulatory methods could provide a rigorous framework for achieving and maintaining consistent quality, safety, and consumer trust in chilli and its products.