100% Pure Food-Grade Red Chili Paprika Powder, 60 Mesh, Up to 1,000 SHU and 150–160 ASTA
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Shelf life24 months (listed storage)
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Primary IngredientChiliTastespicy
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Varietydried chilliWeight (kg)25
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Shelf Life24monthsProduct NameKorean 100% Pure Food Grade Red Dry Chili Pepper Paprika Powder
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SHU≤1000Sterilization method (optional)Steam Sterilization
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Graininess60MeshColor price ASTA150-160
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Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
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Certification 1HACCPCertification 2Halal
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PackagingBox, Bag
A 60 mesh texture, maximum 1,000 SHU heat and 150–160 ASTA color specification give this red chili paprika powder a concrete selection brief. The ingredient is described as 100% pure and food grade, with the actual treatment and presentation to be agreed for the purchase.
Keep heat and color limits together
Refer to the stated heat ceiling and color range when discussing the ingredient. A maximum heat value is not one fixed pungency for every portion. Evaluate the chosen material in the complete preparation while keeping other ingredients and methods consistent, then record the selected flavor and appearance together.
Connect the powder texture with the recipe
Include the 60 mesh requirement in the ingredient brief alongside the applicable composition declaration. Confirm that the selected material has the physical specification needed by the preparation. Carry that actual powder specification into another inquiry rather than returning to a general request for paprika.
Choose the optional treatment explicitly
Steam treatment is described as an option. Agree whether it is required for the selected supply and request the applicable process records. Keep any certification requirements connected to relevant documents for the actual product being considered.
Define packing and handling
Discuss OEM packing with the required box or bag presentation. Obtain the storage instruction applicable to the selected supply and organize use around its stated shelf life. Protect the remaining ingredient during evaluation and retain the agreed treatment, texture and presentation with the food-ingredient specification for repeat inquiries.
