- VarietySingle Herbs & SpicesStorage TypeCold Store Or Ventilate
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmProduct TypeSingle Herbs & Spices
- Ingredientsno additivesContentWith & Without Stem
- Instruction for UseFoods Material Process, Family CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)20
- Shelf Life2 years at -18°C.Model NumberPaprika Whole without stem
- TypeChilli & Peppertypepaprika/chilli/hot pepper/cayenne pepper /capsicum
- packingbulk,gift packing,vacuum pack, carton, pressed pp bagmax moisture(%)13
- Form AvailableWhole, Crushed, Powdered, Ringy, Thready, SmokedStalk & Seeds StateSeed & Seedless, Stem & Stemless
- Cayenne Pepper SHU25,000-35,000-40,000-60,000-70,000Chili Pepper SHU100-1,000-5,000-10,000-15,000-20,000
- Mesh SizeFlakes 5-25, Powder 40-120Farm & FactoryTraceable
Describe the stem preparation your food process needs before choosing a dried pepper order. A cut-stem or whole-pod inquiry should identify the actual form, seed condition and lot heat, with the selected preparation agreed rather than assumed from a general pepper name.
Describe the pepper stem preparation precisely
State which stem and seed condition is required for the dried pepper order. Confirm the actual delivered preparation and required stem and seed conditions before selecting the material.
Keeping the pepper particle choice form-specific
Whole-pod descriptions include 3–5 cm and 5–7 cm, to be confirmed for the selected order. Flakes at 5–25 mesh and powder at 40–120 mesh refer to other pepper forms rather than the same whole-pod configuration.
- Identify the dried pepper form needed for the processing or cooking inquiry.
- Agree the actual cut-stem, stemless or other stem preparation together with seed state.
- Confirm the appropriate whole-pod size or separate form-specific mesh criterion.
- Keep the pepper's maximum moisture value of 13% in the acceptance brief.
- Discuss the selected pepper packaging format from bulk, gift packing, vacuum pack, carton or pressed PP bag descriptions.
Confirm pepper variety and the selected lot heat
A sweet-pepper inquiry still needs the actual variety and batch heat agreed for the recipe. Request applicable ingredient/additive, process and traceability records, and confirm any smoked or treatment requirement separately from a general form description.
Connect pepper handling to the selected order
The stated dried-pepper shelf life is two years at -18°C. Obtain applicable guidance before using the same period under a different storage plan, and keep the selected form and handling conditions together in the food-process acceptance brief.
For this cut-stem pepper inquiry, the useful next step is an agreed preparation and heat specification supported by the order's actual process and handling records.
