- Varietychili wholeStorage TypeCold Store Or Ventilate
- SpecificationWhole Dried PaprikaProduct 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 Numberpaprika pods
- TypeChilli & Peppertypepaprika/chilli/hot pepper/cayenne pepper /capsicum
- packingbulk,tank,vacuum packmax 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 & FactoryTraceableColorred
Dried raw whole red chili pods provide a whole dried paprika preparation for food processing and family cooking. Confirm the actual named pepper grade, pod dimensions and ordered seed and stem condition before choosing the ingredient against the requirements of an intended recipe or production specification.
Define the Whole Paprika Pod Grade
Whole dried paprika pods are the stated preparation for this red chili ingredient, with raw processing described. Obtain the actual pod dimensions and applicable pungency and ASTA color specifications for the selected pepper grade, then assess the ordered whole pods in the intended food preparation without assuming one sweet or hot result.
- Whole pods provide the supported red chili ingredient form.
- Whole dried paprika is the stated pepper preparation.
- Dried style and raw processing are actual whole-pepper descriptors.
- Red color describes the stated chili pod appearance.
- The maximum moisture specification for the whole pods is 13%.
- The two-year pepper duration remains tied to -18°C storage.
Agree Composition and Seed or Stem Requirements
No additives are declared for the whole paprika chili pods, with full composition needed for the food requirement. Confirm the actual seed and stem configuration and obtain applicable processing, analytical and traceability documents, keeping those requirements with the named pepper grade before ingredient approval.
Keep Package and Frozen Duration Together
A maximum moisture specification of 13% is stated for the whole pepper, with a two-year shelf life at -18°C. Bulk, tank and vacuum pack are named packing choices; agree the actual format and package-specific instructions, including handling outside frozen storage, before planning storage and use of the selected whole pods.
