- Storage TypeCold Store Or VentilateStyleDried, sundried-water-dried
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmIngredientsNon
- ContentWith & Without SeedsInstruction for UseFoods Material Process, Family Cooking
- TypePimiento, PimientoProcessing Typeraw
- Drying ProcessRipened Chili Sundried, Machine DryingCultivation TypeCommon, Open Air
- PartWHOLEShapePowder
- PackagingBulk, resealable bagMax. Moisture (%)10
- Shelf Life2 years at -18°C.Weight (kg)2.268
- Model NumberMild 1000-5000 shu chili whole, sweet, mild, hot, very hot, high hotPepper SHU/ASTA10000-15000SHU/160ASTA
- Biological ContaminationNonChemical ContaminationNon
- PackingMoisture Barrier Resealable BagMoisture6% Max
- SterilizingNon-irradiatedFarm & FactoryTraceable
Explore dried chili pepper for food processing and family cooking with a clear preparation brief. For a Puya, Pulla or Guajillo enquiry, start with the exact pepper required, then agree its physical form and batch heat before choosing the ingredient.
Choose the Pepper Behind the Recipe
A dried chili enquiry should name the required variety rather than treat Puya, Pulla and Guajillo as interchangeable. If a family recipe or processing formula needs a particular heat profile, request the applicable pungency specification for that pepper. Keep the required color and moisture targets in the same enquiry so the chosen chili can be assessed against the complete brief.
Match the Seed and Preparation Brief
Preparations with & without seeds are described for this dried chili product, making seed state a useful detail to settle early. Specify whether the intended order needs whole pods or a ground preparation, and ask for the corresponding pod dimensions or mesh. Confirm those details together rather than combining separate preparation descriptions into one assumed configuration.
- Dried chili identity gives the cooking enquiry a clear starting point.
- Puya, Pulla and Guajillo names require an exact variety choice.
- Seeded or seedless preparation should match the intended chili recipe.
- Food-processing use calls for an agreed form and heat target.
- A moisture-barrier resealable bag is the stated packing format.
- The two-year shelf life is qualified by storage at -18°C.
Keep Frozen Storage in the Plan
For this dried chili, the stated shelf life is two years at -18°C. Use that temperature when planning storage, and request applicable guidance if the cooking or processing workflow requires different conditions. Close the enquiry with the selected pepper, seed state, physical form and batch targets so the dried chili choice rests on an agreed preparation.
