Dried Chili Powder & Flakes for Food Use | Spicy or Non-Spicy Wholesale Grades
-
When You'll Get It:Nov 30 - Dec 04
-
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.
-
Shelf life24 months (listed storage)ColorRed
-
Primary IngredientChili
-
TasteSpicy/ Non-spicyVarietydried chilli
-
Weight (kg)1, 10, 25 ,50Storage TypeDry and Cool Place
-
SpecificationHot Spicy Red Chili PowderShelf Life2 years
-
Ingredients100% fresh chili
-
ContentChili powder
-
Instruction for UseFood ApplicationShapePowder or Flake
-
ColorRed/Dark red/ Reddish
Spicy and non-spicy are alternative flavor directions for this dried chili offer. Powder and flake forms are also named, with food application as the use. Select the grade and form you intend to assess before agreeing a supply arrangement.
Choose the heat direction
State whether the intended preparation calls for the spicy or non-spicy direction. Explain the flavor result you want to compare and request a measured criterion if one determines acceptance. Keep that selected grade attached to the material reference rather than treating every taste alternative as the same product.
Define form and appearance together
The appearance directions include red, dark red and reddish. Agree the actual form and color criteria needed for your food preparation and ask for the relevant specification of the proposed material.
- Powder
- Identify the particle requirement for the powder being assessed.
- Flakes
- Confirm the cut or texture required for the selected flake material.
Set the packing and storage reference
Several quantity directions accompany the offer, so confirm the actual pack for the chosen form and grade. Keep the material in dry, cool conditions; shelf life is two years. Review the handling instructions for the selected arrangement and retain them with the accepted ingredient criteria. Include the intended food use, selected heat direction and actual format when requesting supply information.
