- Varietychili pepperStorage TypeCold Store Or Ventilate
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmProduct TypeSingle Herbs & Spices
- Ingredientsno additivesContentWith & Without Steam
- Instruction for UseFoods Material Process, Family CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeGranuleWeight (kg)20
- Shelf Life2 years at -18°C.Model Numberchili crushed
- 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, SmokedPaprika ASTA100-120-140-160-180-200-220
- Stalk & Seeds StateSeed & Seedless, Stem & StemlessCayenne Pepper SHU25,000-35,000-40,000-60,000-70,000
- Chili Pepper SHU1,000-5,000-10,000-15,000-20,000Mesh SizeFlakes 5-25, Powder 40-120
- Farm & FactoryTraceableColorred
State the required seed and stem preparation when requesting dried red chili for a flake recipe. Confirm the exact pepper ingredient and actual delivered form, then agree the particle and lot grade needed by the receiving operation.
Choose seed and stem preparation
Seed or seedless and stem or stemless are preparation descriptions that need an actual order selection. A seed-free requirement should be written into the applicable product specification rather than assumed from a general flake name.
- Exact pepper ingredient and delivered form.
- Selected seed or seedless preparation.
- Selected stem or stemless preparation.
- Particle criterion belonging to that form.
- Required lot SHU and ASTA criteria.
- Applicable maximum moisture and frozen handling.
- Accepted packing arrangement.
- Full formula and actual treatment records.
Keep particle criteria form-specific
Flakes are described at 5–25 mesh, powder at 40–120 mesh and whole pods at 3–5 cm or 5–7 cm. Whole, crushed, powdered, ringy, thready and smoked directions need an agreed actual selection and applicable process, rather than one combined delivered configuration.
Agree the lot grade
A mild-spicy phrase does not select a measured heat or color result for the supplied lot. State the required SHU and ASTA for the exact pepper ingredient and obtain the relevant product and batch evidence before acceptance.
Retain the frozen-life qualification
Maximum moisture is 13%, and the two-year shelf-life period is explicitly at -18°C. Confirm the temperature and packaging regime, clarifying any separate cold-store or ventilated instruction without applying that frozen period to ambient conditions.
Complete process and packing acceptance
Described packing directions include bulk, gift packing, vacuum pack, carton and pressed PP bag, with the actual arrangement to be agreed. For food processing or family cooking, obtain the complete ingredient/additive statement and actual preparation, drying and treatment sequence, including the records needed for any required steam-related process condition.
