To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Huntervalue a/b; Capsanthin content(㎎/g-red pepper)=0.257×10^(0.703)(a/b) and it can be used as am index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color valve.