5–7 cm Dried Chili Pods for Japanese and Chaotian Variety, New-Crop Food-Processing Supply Inquiries
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When You'll Get It:Nov 30 - Dec 04
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Shipping & Support: In-stock items ship in 24 hours; custom orders ship per contract. Free shipping on orders over $10,000. For bulk buys, get a personal support rep and quick reimbursement if anything's defective.
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Shelf life24 months at −18°CPacking typeBag
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VarietyCayenne PepperStorage TypeCold Store Or Ventilate
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Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmProduct TypeSingle Herbs & Spices
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IngredientsNon
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ContentWith & Without Seeds
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Instruction for UseFoods Material Process, Family CookingDrying ProcessRipened Chili Sundried, Machine Drying
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StyleDriedProcessing TypeRaw
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ShapeStickWeight (kg)2.268
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Shelf Life2 years at -18°C
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TypeChilli & PepperForm AvailablePods, Segments, Crushed, Powdered, Ringy, Thready, Smoked
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Stalk & Seeds StateSeed & Seedless, Stem & StemlessCayenne Pepper SHU25,000-35,000-40,000-60,000-70,000
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Cayenne Pods Length3-5 cm, 5-7 cmMesh SizeFlakes 5-25, Powder 40-120
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Biological ContaminationNonChemical ContaminationNon
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PackingMoisture Barrier BagSterilizingNon-irradiated
A 5–7 cm pod requirement gives this dried chili inquiry an identifiable physical starting point. Japanese and Chaotian naming, alongside broader cayenne descriptions, makes the actual cultivar and crop important to select with the pepper supplied.
Confirm the cultivar and crop before the rating
Request the complete ingredient declaration and current crop information for the material under consideration. Agree the actual variety and pungency needed by the food. Keep those requirements connected rather than applying every cayenne heat description to another named pepper type.
Select the pod or another physical format
Agree the whole-pod size, cut or ground specification required by the operation. Include the chosen seed and stem condition with that same ingredient. Carry the sun-drying or machine-drying description with the actual supply and obtain relevant product records for any processing requirement.
Assess the food-processing application
Obtain the preparation guidance appropriate to the selected pepper and compare trial material under consistent conditions. Record the actual form, variety and flavor assessed in the complete food. Keep that assessment with the declaration so another inquiry identifies the ingredient evaluated.
Specify the moisture barrier and cold-life condition
Discuss the bag configuration and handling needed by the operation alongside the material selected. The two-year shelf-life description is tied to -18°C and should remain with the actual supply specification. Retain the crop, form, seed/stem state and food assessment with that presentation agreement.
