Relia AD Dried Red Pepper Powder for BBQ Rubs
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Product description
  • Variety
    Hot Pepper Powder
    Storage Type
    Temperature ≤25°C humidity ≤ 60%
  • Specification
    60-70 mesh/customized
    Product Type
    Single Herbs & Spices
  • Ingredients
    100% pure hot pepper
    Content
    Red Chili Powder
  • Instruction for Use
    Food
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Stir-Fried
  • Shape
    Powder
    Weight (kg)
    20
  • Shelf Life
    24 months, 24 Months
    Model Number
    sweet paprika powder
  • Type
    Chilli & Pepper
    Product Name
    Red Chilli Powder
  • Color Value
    customized
    Raw Material
    Food Grade
  • Appearance
    Fine Red Powder
    Flavor
    Mild Sweet Taste, Non-Spicy
  • Moisture
    ≤ 9 %
    Additives
    None
  • Application
    Food Processing, Seasoning, Sauce, Meat Products
    Color
    Primary color

Relia AD dried red pepper powder has a fine red powder appearance and stated uses in BBQ rub, grilled meat, marinade and sauce. Confirm the exact pepper material and required heat/flavor profile before selecting the grind and color specification for the recipe.

Define the BBQ or marinade requirement

Food processing, seasoning and meat products are also described applications. Give the intended food and required heat/flavor profile, then request the specification applicable to the material being assessed for that recipe.

Choose grind and color independently

The mesh scope is 60–70 mesh or customized, with color selection also described as customized. Agree the final grind and required color measure, target and method separately, including any tolerances needed for ingredient acceptance.

  • Ingredient identity: red pepper powder.
  • Appearance: fine red powder.
  • Preparation labels: AD dried and stir-fried.
  • Recipe directions: BBQ rub, grilled meat, marinade and sauce.
  • Mesh scope: 60–70 mesh or customized.
  • Maximum moisture: ≤9%.
  • Shelf life: stated as 24 months.

Confirm process and storage details

AD drying and stir-fried processing are separate preparation descriptions. Request the applicable process specification when a particular treatment affects approval, and retain the stated storage limits of temperature ≤25°C and humidity ≤60% alongside the shelf-life and moisture requirements.

Complete the ingredient approval brief

Confirm handling for the selected powder and actual pack, and provide the recipe, material/profile, final grind, color and process/storage needs together. Obtain a complete ingredient declaration and applicable intended-use documents whenever composition, additive status or a defined food standard is an approval condition for the BBQ, sauce or meat application.

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