Dried Red Chili Peppers | Natural Single-Spice Seasoning for Cooking
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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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Varietyred chili pepperStorage Typecool and dry place
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SpecificationGrade AProduct TypeSingle Herbs & Spices
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IngredientsNO
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Contentno
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Instruction for Usefood cookingWeight (kg)50
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Shelf Life24 Monthsproduct namered chili pepper
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flavoring essencespicy flavorgradefood-grade
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minimum order quantity (MOQ)250 kilogramspurity100% pure natural
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fillerbag/carton/customizedmoisturemaximum 12%
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cropcropsdelivery timewithin 10-15 days
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storage conditionscool and dry placeColorred
Dried red chili peppers provide a single-spice seasoning direction for food cooking. The peppers are red with a spicy flavor and are described as food-grade and Grade A. A maximum moisture value of 12% gives buyers a specific parameter to include in the material discussion.
Review the pepper for the intended cooking task
The product carries a 100% pure natural description. Obtain the applicable composition declaration where ingredient details are part of the food requirement. Confirm the actual pepper shape and any stem preference rather than assuming a particular presentation from the general product name.
Agree the physical supply arrangement
Bag, carton and customized packing are described. Match the selected arrangement to the actual pepper specification and the receiving requirement.
- Moisture parameter
- Maximum 12% is the stated limit.
- Supply timing
- Delivery is described within 10–15 days; confirm the schedule for the actual order.
Keep storage with the agreed material specification
Cool, dry conditions accompany a twenty-four-month shelf life for this dried seasoning. Obtain the applicable packing instructions for the chosen arrangement. Use the same agreed pepper, moisture and packing requirements when reviewing the receiving schedule and subsequent cooking use.
