- 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, 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 & FactoryTraceable
Set a defined preparation brief when enquiring about dried red pepper for food processing. Family cooking is also a stated use direction, while the exact pepper, delivered form and applicable heat and color requirements should be agreed for the intended order.
Choose the Pepper Preparation First
A stemless whole-chili requirement needs confirmation of the exact pepper and delivered form before ingredient selection. Agree the seed and stem state with the applicable pod dimensions or grind for that same preparation. The dried red pepper brief should define one order configuration rather than combine separate form descriptions into an assumed supply.
- Dried red pepper is the supported broad ingredient identity.
- Food processing and family cooking are described uses.
- Seed and stem requirements need an agreed preparation.
- The stated maximum moisture for this pepper is 13%.
- Two years of shelf life applies at -18°C.
Agree the Recipe Heat and Color
Request the pungency and color specification that applies to the chosen dried pepper when the formulation has fixed targets. Keep those requirements alongside the actual variety and physical form being ordered. A broad pepper description should not replace the technical details needed for the intended processing brief.
Keep the Frozen Condition With Shelf Life
The stated shelf life for this dried red pepper is two years at -18°C. Retain that frozen-temperature qualification in ingredient planning and request applicable guidance if another storage arrangement is intended. Use the actual 13% maximum-moisture specification when discussing the agreed preparation.
Complete the Packing and Evidence Brief
Described packing formats include bulk, gift packing, vacuum pack, carton and pressed PP bag. Confirm the format for the actual dried pepper order and ask for ingredient or processing declarations when composition or treatment affects approval. The complete processing enquiry should close with the selected pepper, form, technical targets and required evidence.
