Dried Mild Red Chilli Powder for Spice Importers with Selected Mesh, Heat, Color and Seed Requirements
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Shelf life24 months at −18°C
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Varietychili 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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ShapePowderWeight (kg)10
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Shelf Life2 years at -18℃.
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TypeChilli & PepperForm AvailableWhole, Crushed, Powdered, Ringy, Filament, Smoked
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Paprika ASTA100-120-140-160-180-200-220Stalk & Seeds StateSeed & Seedless, Stem & Stemless
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Cayenne Pepper SHU25,000-35,000-40,000-60,000-70,000Chili Pepper SHU100-1,000-5,000-10,000-15,000-20,000
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Mesh SizeFlakes 5-25, Powder 40-120Biological ContaminationNon
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Chemical ContaminationNonSterilizingNon-irradiated
A mild red chilli powder inquiry should identify the actual heat and physical specification needed by the importer. This raw dried ingredient offers a wider scope of forms and ratings, making the selected powder brief useful before evaluating material.
Define the mild powder being requested
Agree the pungency required by the food preparation and identify the relevant powder mesh. Keep the selected color, seed and stem conditions connected to that material. The wider heat and physical-form scope should remain a set of selection possibilities rather than one fixed mild ingredient.
Connect the drying route with the actual supply
Sun drying and machine drying are described for the chili material. Confirm the route that applies to the selected powder and request relevant non-irradiation records where required. Evaluate the chosen ingredient within the complete preparation under consistent conditions.
For the importer purchase brief
Identify the product documents required by the actual destination and use. Confirm their applicable scope alongside the selected ingredient specification before purchase. Keep the material, physical form and preparation requirements together when discussing another supply.
Retain the shelf-life storage condition
The two-year shelf-life statement is tied to -18°C. Obtain the handling instruction applicable to the selected supply before planning storage and stock use. Protect the remaining powder during evaluation and record the agreed heat, color, mesh and seed specification together so repeat inquiries continue to identify the chili ingredient assessed for the food application.
