Under the selected chromatographic conditions, 109 chilli product samples were fingerprinted. The samples included 9 fresh red peppers, 13 dry red peppers, 47 chilli powders, 17 chilli sauces, and 23 chilli hot pot condiments. The chromatographic fingerprints of the chilli products were obtained by using 450 nm, 490 nm, 520 nm, and 620 nm as the detection wavelengths. It was found that the fingerprints measured at different wavelength showed different chromatographic profile, with moderately strong peaks at shorter wavelength (450 nm and 490 nm) and fewer peaks at longer wavelength (520 nm and 620 nm).