Dried Red Paprika and Sweet Pepper Powder, Natural Cooking Spice with 120–220 ASTA Direction for Bulk Supply

• Variety

  chili pepper
  Storage Type

  Store in a cool and dry place
• Specification

  25KG/BAG
  Product Type

  Single Herbs & Spices
• Ingredients

  not added
• Content

  Dried Chilli Powder
• Instruction for Use

  for cooking
  Drying Process

  AD
• Style

  Dried
  Shape

  Powder
• Weight (kg)

  1
  Shelf Life

  24 Months
• Type

  Paprika
• Grade

  A
  SHU

  1000-20000SHU
• Used For

  Cook
  MOQ

  1 Ton
• Color

  RED

Red paprika and sweet-pepper powder are the offered directions for this dried cooking spice. An ASTA range is highlighted alongside a separate SHU specification, giving buyers colour and heat criteria to discuss for the selected material. The product is described as a dried single spice with AD drying, red powder form and bulk bag supply.

Agree the paprika colour requirement

A one-hundred-and-twenty-to-two-hundred-and-twenty ASTA direction is offered for this powder. Identify the applicable colour specification needed by the food project instead of assuming one value applies across the whole range. The selected material should be compared in the intended recipe where its colour contribution can be assessed under actual preparation conditions.

Select the pepper and heat specification

A one-thousand-to-twenty-thousand SHU specification is supplied alongside paprika, chilli and sweet-pepper naming. Confirm the actual pepper material and pungency needed for the recipe rather than treat those broad descriptions as an identical taste profile. A powder description does not provide an exact mesh or a universal addition ratio for every cooking preparation.

Colour to agree

The selected ASTA specification for the food project.

Heat to select

The pepper material and applicable numerical pungency requirement.

Connect bulk bags with stock planning

Bag packing and a one-tonne minimum order are supplied, with cool, dry storage and a twenty-four-month shelf life. The ingredient entry does not provide a complete selected declaration, so obtain it where the project has defined composition requirements. Agree that declaration and the actual packing arrangement with the chosen colour and heat criteria before arranging recurring cooking-spice supply.