- 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, SmokedStalk & Seeds StateSeed & Seedless, Stem & Stemless
- Cayenne Pepper SHU25,000-35,000-40,000-60,000-70,000Chili Pepper SHU100-1,000-5,000-10,000-15,000-20,000
- Mesh SizeFlakes 5-25, Powder 40-120Farm & FactoryTraceable
Build a dried chili enquiry around the exact pepper and preparation required by the recipe. Food processing and family cooking are the stated use directions, while variety, delivered form, seed and stem state and the applicable heat specification should be agreed for the order.
Name the Chili and Intended Preparation
For a stemless whole-chili requirement, confirm the exact pepper variety and delivered form before selecting the ingredient. If the order instead needs another preparation, identify the corresponding pod size or grind. Seed and stem requirements should belong to that same agreed chili brief rather than a combination of separate preparation scopes.
Bring Heat and Moisture Into the Decision
Request the pungency specification that applies to the selected dried chili preparation when the recipe has a defined heat target. The stated maximum moisture is 13%, giving the enquiry a concrete limit to discuss. Keep heat, moisture and physical form together when assessing whether the pepper matches the intended cooking or processing requirement.
- Dried chili pepper is the supported broad ingredient identity.
- Food processing and family cooking are stated uses.
- Exact variety should be confirmed for the intended order.
- Seed and stem state need an agreed preparation brief.
- Pod dimensions or grind should match the chosen form.
- The stated maximum moisture for the chili is 13%.
- Two years of shelf life is qualified by -18°C storage.
- Packing should be agreed for the actual chili preparation.
Plan With the Frozen Shelf-Life Condition
The stated shelf life for this dried chili is two years at -18°C. Retain that frozen-temperature condition in ingredient planning and request applicable guidance if the intended storage arrangement differs. The same period should not be assumed for an unspecified alternative condition.
Agree Packing and Required Declarations
Described packing formats include bulk, vacuum pack, carton and pressed PP bag; confirm the format that applies to the chosen chili order. Ask for applicable processing information or an ingredient declaration when treatment or additive status affects recipe approval. Close the enquiry with the selected variety, form, heat and packing requirements for one defined dried chili preparation.
