100–220 ASTA Sweet Paprika and Hot Red Chili Powder for Kimchi and Gochugaru Grade Enquiries

• Storage Type

  Cold Store Or Ventilate
  Style

  Dried
• Specification

  5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cm
• Ingredients

  Non
  Content

  With & Without Seeds
• Instruction for Use

  Foods Material Process, Family Cooking
• Type

  Paprika
  Processing Type

  Other
• Drying Process

  Ripened Chili Sundried, Machine Drying
  Cultivation Type

  Common
• Part

  Fruit
  Shape

  Powder
• Packaging

  Bulk, Gift Packing, Vacuum Pack, carton, Pressed PP bag
  Max. Moisture (%)

  10
• Shelf Life

  2 years at -18°C.
  Weight (kg)

  10
• Form Available

  Whole, Crushed, Powdered, Ringy, Thready
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  Paprika ASTA

  100-120-140-160-180-200-220-240
• Cayenne Pepper SHU

  25,000-35,000-40,000-60,000-70,000
  Chili Pepper SHU

  100-1,000-5,000-10,000-15,000-20,000
• Mesh Size

  Flakes 5-25, Powder 40-120
  Biological Contamination

  Non
• Chemical Contamination

  Non
  Sterilizing

  Non-irradiated

A paprika and chili powder enquiry becomes more useful when color, heat and texture are selected together for one intended preparation. This offer includes powder and other pepper forms, with kimchi, food-material processing and family cooking among the named contexts. Treat those broader descriptions as selection choices rather than one combined powder specification.

Defining the powder presentation

Powder is described at 40–120 mesh, while the flake description uses a different range. Confirm the actual powder grade required for the recipe and make sure the proposed sample represents that presentation. Whole pods, rings, threads and seed or stem choices should not be assumed to describe the same supplied material as the selected ground powder.

Pairing color with the right heat grade

The paprika color descriptions and the separate cayenne and chili heat grades answer different selection questions. Explain whether color strength, pungency or a particular kimchi texture is the priority, then agree the relevant pepper group and grade. A color designation alone should not be used as a shortcut for selecting a heat level or deciding how the finished recipe will taste.

1. Identify the intended kimchi or cooking preparation.
2. Select the required powder presentation and pepper group.
3. Match the agreed color and heat grade to the sample.

Keeping the storage condition attached

The stated two-year shelf life is tied to storage at -18°C, so it should remain attached to that condition when comparing supply. Maximum moisture is stated at 10%, with sun and machine drying among the described processes and non-irradiated treatment specified. Confirm the applicable packing, composition and batch documentation for the selected grade. These details help turn a broad paprika or gochugaru powder enquiry into a defined ingredient brief for the preparation you plan to make.