Bird's-Eye Whole Dried Chili Peppers for AD-Raw Food and Selected-Heat Enquiries

• Variety

  chili whole
  Storage Type

  Cold Store Or Ventilate
• Specification

  25000SHU-5000SHU-8000SHU
  Product Type

  Single Herbs & Spices
• Ingredients

  no additives
• Content

  With & Without Steam
• Instruction for Use

  Foods Material Process, Family Cooking
  Drying Process

  AD
• Style

  Dried
  Processing Type

  Raw
• Shape

  Stick
  Weight (kg)

  20
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  type

  paprika/chilli/hot pepper/cayenne pepper /capsicum
• packing

  bulk,tank,vacuum pack
  max moisture(%)

  13
• Form Available

  Whole, Crushed, Powdered, Ringy, Thready, Smoked
  Paprika ASTA

  100-120-140-160-180-200-220
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  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
• Color

  red

Bird's-eye dried whole chilli is offered for food processing and family cooking with no-additive wording. Whole-chilli variety, red appearance, AD drying, raw processing and stick form are supplied. Broader physical, seed or stem, steam and technical choices should be connected with the actual selected material before arranging supply.

Select the whole pepper and physical state

Whole peppers are the offered direction, while several other forms and seed or stem conditions are also described. Agree the state needed for the preparation rather than combine every form into one material. No separate selectable variants establish an already chosen profile, and the bird's-eye name does not provide a cultivar assay or universal recipe dose.

Keep steam and stem requirements distinct

With or without steam is a supplied description alongside separate seed and stem choices. Clarify the applicable treatment and physical condition for the chosen ingredient instead of assuming the terms mean the same thing. Obtain the complete selected declaration and any preparation requirement needed for the food project.

Connect the heat, colour and moisture criteria

Several specification and broader chilli or cayenne heat values are supplied, with paprika colour and mesh choices also described. Agree which technical values apply to the actual material rather than assign the full range to one pepper. A maximum moisture specification is supplied without an independently measured result for every future order.

Arrange packing with the stated cold condition

Bulk, tank and vacuum packing directions are offered, with actual net amount to confirm. The two-year shelf life is stated at minus eighteen degrees Celsius, so retain that condition with the stock plan. Agree preparation and handling for the selected material without an assumed current crop, immediate inventory or unrestricted ambient duration.