Crushed Paprika Chili Flakes 4–6 Mesh | Raw AD Seasoning
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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 (listed storage)ColorRed
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Product TypeSingle Herbs & SpicesDrying ProcessAD
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StyleDriedProcessing TypeRaw
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ShapeGranuleWeight (kg)25
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Shelf Life24 monthsTypeChilli & Pepper
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Product NameCrushed ChilliColourRed
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PackingPE bag,Foil Bag,CartonStorageDry Area
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TestTLCMesh Size4-6 mesh
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ApplicationFood CookingCertificationHACCP
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ColorRed
Crushed paprika chili flakes are offered for cooking with raw processing and AD drying. The red granular material has a stated fineness of 4–6 mesh. Use that particle specification as the starting point for deciding how the flakes should distribute and appear in the intended food.
Match the flake size to the cooking preparation
Describe the particle distribution needed in your recipe and confirm it against the proposed material. A mesh range supports selection without defining every visible piece or its seed content. State any additional physical requirement important to receiving or preparation.
Clarify the chili contribution beyond paprika naming
No measured heat rating or complete ingredient declaration is supplied. Compare the proposed flakes in the intended food and agree a pungency requirement separately. Paprika naming alone does not establish a mild or non-spicy grade for this offering.
Request the test information relevant to your brief
TLC is named without a result or acceptance limit. If testing forms part of the purchasing requirement, ask for the applicable product information. Do not infer a particular analytical result from the name of the test.
Choose packing with the dry storage instruction
A twenty-four-month shelf life is stated with dry-area storage. PE bags, foil bags and cartons are described as packing directions; agree the selected construction. Include any required current HACCP documents with the ingredient and handling specification.
