Bird's eye chili is offered with whole, flake and powder supply directions for food processing and cooking. Raw processing and sun or machine drying are described. Choose the actual pepper grade and form together so the ingredient specification reflects the material your preparation needs.
Choose whole pods, flakes or powder by preparation
Whole pods are described in 3–5 cm and 5–7 cm ranges. Flakes span 5–25 mesh, while powder spans 40–120 mesh. Confirm the selected size and any seed or stem requirement rather than assume all forms and conditions are supplied together.
Agree the actual grade before setting the heat target
The wider offering describes several chili, cayenne and paprika grades. Their heat and color values are selection directions rather than one measured result for every bird's eye pepper. Request the actual variety and specification for the proposed supply, then compare it in the intended food.
- Whole selection
- Agree pod dimensions and seed or stem condition.
- Cut selection
- Choose the required flake or powder size.
- Processing
- Confirm the selected drying method.
Keep the storage instruction with the selected material
A two-year shelf life is stated at −18°C. Agree that instruction and the actual packing for the supply you select. If product-specific analytical requirements are part of the purchasing brief, request the applicable information rather than infer tested limits from general contamination wording.
