Dried Raw Red Paprika Chili Pods with 300–1000 SHU Reference
Share
Product description
  • Variety
    chili pepper
    Storage Type
    Cool and Dry
  • Specification
    12-18cm(4.72-7.09in)
    Product Type
    Single Herbs & Spices
  • Ingredients
    No
    Content
    Chili
  • Instruction for Use
    Spices
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Elongated
    Weight (kg)
    20
  • Shelf Life
    24 months
    Model Number
    02
  • Type
    Chilli & Pepper
    Stem
    With/Without stem
  • Grade
    A
    Moisture
    8%-20%
  • SHU
    300-1000SHU
    Used For
    Cook
  • MOQ
    1 Ton
    Packing
    Vacuum Pack
  • Taste
    Light Spicy
    Color
    Red

Dried raw red paprika chili pods are presented for cooking and spice requirements with a light-spicy taste description. Select an identified sample and establish the actual named grade, complete ingredients and pod configuration for the intended preparation.

Define the Raw Ingredient Preparation

Agree actual processing, preparation and addition instructions for the chosen chili ingredient. Keep applicable process documents with the selected grade, full composition, sample identity and intended cooking requirement, including the actual cut and seed and stem criteria.

Set Sizing and Sensory Criteria

The sizing reference is 12–18 cm. Establish the actual measurement basis and selected grade for that description, together with sensory acceptance criteria for the light-spicy taste and the agreed pod configuration.

  • The preparation is paprika chili pods.
  • The style is dried.
  • Raw processing is described.
  • The described color is red.
  • The sizing reference is 12–18 cm.
  • The heat range spans 300–1000 SHU.
  • Moisture is described as 8–20%.

Retain the Analytical References

Keep both endpoints of the declared 300–1000 SHU range and the full 8–20% moisture description. Obtain actual analytical methods and applicable grade and lot records for both, matching the selected sample, ingredient condition and complete composition.

Agree the Package Arrangement

Vacuum packing and a 24-month shelf life are described. Agree actual accepted packing scope and selected format, then establish cool, dry conditions and package-specific handling for the chosen pods and preparation.

Confirm supplier identity and current terms with the final ingredient requirement. Retain applicable ingredient, analytical, processing and status documents alongside the agreed grade, sensory criteria, sizing basis and package conditions.

Explore Related Ingredients

Dried Red Paprika Chili Pods for Cooking Ingredients

Whole Dried Red Pepper and Paprika Pods

Whole Dried Sweet Paprika Chili Pods for Cooking

Raw Dried Red Paprika Pods with Carton Packing

Whole Dehydrated Red Bell Chili for Cooking

Whole Sweet Paprika Chili Peppers for Cooking

Whole Red Sweet Paprika Chili Peppers for Cooking

Dried Red Paprika Pods for Hotpot Preparation