- Storage TypeCold Store Or VentilateStyleDried
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmIngredientsNon
- ContentWith & Without SeedsInstruction for UseFoods Material Process, Family Cooking
- TypePimientoProcessing TypeSteamed, Raw
- Drying ProcessRipened Paprika sundried, Machine dryingCultivation TypeCommon, Open Air
- PartStemShapeBlock
- PackagingBulk, Mason Jar, Vacuum Pack, custom packageMax. Moisture (%)13
- Shelf Life2 years at -18°C.Weight (kg)1
- Model Numberred chili hot & mildForm AvailableWhole, Crushed, Powdered, Ringy, Threadlike
- Chili Pepper SHU100-1,000-5,000-10,000-15,000-20,000Mesh Size5-25, 40-120
- FlavorSpicy, Sweet, HotStalk & Seed StateSeed & Seedless, Stem & Stemless
- Biological ContaminationNonChemical ContaminationNon
- SterilizingNon-irradiatedFarm & FactoryTraceable
Start a Yidu Chili or Er Jing Tiao inquiry with the dried chili ingredient your recipe requires. This offer covers food-processing and home-cooking discussions, with the variety, physical form and heat target to be agreed before an order is selected.
Put the Yidu or Er Jing Tiao choice first
Yidu Chili and Er Jing Tiao are names to specify in your inquiry, rather than a reason to assume the peppers are interchangeable. For a mild chili requirement, obtain a heat result for the selected variety and batch before deciding that the chili meets your recipe.
Choose the cut before comparing chili mesh
Whole, crushed, powdered, ring and thread forms are described for the chili offer. A whole-pod inquiry should identify the required 3–5 cm or 5–7 cm size, while a ground-chili inquiry should agree the relevant mesh and seed condition.
- Name Yidu Chili or Er Jing Tiao explicitly so the required pepper identity can be agreed.
- Specify whole, crushed, powder, ring or thread form rather than combining different chili cuts.
- Confirm the chili seed and stem state, including whether seedless or stemless preparation is required.
- Use the stated 13% maximum moisture as a chili acceptance point to confirm for the selected form.
- Discuss bulk, mason jar, vacuum pack or custom packaging alongside the chosen chili configuration.
Plan around the chili storage temperature
The two-year chili shelf-life statement is tied to -18°C storage. If your cooking or processing operation uses another storage plan, obtain conditions that apply to that plan before adopting the same shelf-life period.
For a Yidu or Er Jing Tiao trial, bring the desired cut, heat and storage conditions into one agreed chili specification. Ingredient and treatment documents should accompany that decision whenever they form part of your acceptance requirements.
