- 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 Steam
- Instruction for UseFoods Material Process, Family CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)20
- Shelf Life2 years at -18°C.Model Numberchili 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, 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 SHU100-1,000-5,000-10,000-15,000-20,000Mesh SizeFlakes 5-25, Powder 40-120
- Farm & FactoryTraceable
A de-stemmed whole-pod chili inquiry should define the required pepper variety, delivered form and seed condition together. This dried-pepper offer supports a specification discussion for processing or cooking, with the actual configuration and heat to be confirmed before selection.
Choose the dried pepper form before particle size
For a whole-pod requirement, confirm whether the 3–5 cm or 5–7 cm description applies. Flakes at 5–25 mesh and powder at 40–120 mesh concern different pepper forms, so they should not define one combined selection.
Describe the pepper stem and seed state
State whether the chili inquiry requires stem removal and which seed condition applies. The seed/seedless and stem/stemless descriptions need an actual order agreement rather than an assumption that every whole-pepper selection is prepared identically.
- Identify the dried chili form required for the processing or cooking inquiry.
- Agree the pepper seed and stem preparation for the actual order.
- Confirm the whole-pod size or other form-specific particle criterion.
- Retain the pepper's stated maximum moisture of 13% in the acceptance brief.
- Request applicable variety and batch heat evidence for the selected chili.
- Discuss bulk, gift packing, vacuum pack, carton or pressed PP bag for the selected pepper order.
Ask for pepper variety and heat together
Obtain the exact pepper identity and a heat specification applicable to the selected batch. A broad pepper name or a list of possible grades does not establish the pungency your food process requires.
Keep the chili shelf-life temperature explicit
The stated two-year shelf life for the dried chili is tied to -18°C storage. Obtain guidance for any different handling plan before applying that same period to another storage condition.
Agree the pepper process and acceptance records
Confirm the actual treatment route, complete ingredient/additive statement and any traceability documents required by the purchase. Whole-pod or stem-removal wording does not replace those records or establish a validated processing step for the chili.
