Dried Whole Ancho Chile Peppers with Stem for Raw Cooking and Spice Ingredient Enquiries

• Variety

  chili pepper
  Storage Type

  Cold Store Or Ventilate
• Specification

  5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cm
  Product Type

  Single Herbs & Spices
• Ingredients

  Non
• Content

  With & Without Seeds
• Instruction for Use

  Foods Material Process, Family Cooking
  Drying Process

  Sundried Ripened Chili & Machine Drying
• Style

  Dried
  Processing Type

  Raw
• Shape

  Stick
  Weight (kg)

  2.268
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  Form Available

  Whole, Crushed, Powdered, Ringy, Thready, Segments, Smoked
• Stalk & Seed State

  Seed & Seedless, Stem & Stemless
  Cayenne Pepper SHU

  25,000-35,000-40,000-60,000-70,000
• Chili Pepper SHU

  100-1,000-5,000-10,000-15,000-20,000
  Taste

  Hot Spicy
• Mesh Size

  Crushed 5-25, Ground 40-120
  Biological Contamination

  Non
• Chemical Contamination

  Non
  Sterilizing

  Non-irradiated

Dried whole Ancho-direction chilli peppers with stem are offered for food processing and family cooking. Raw processing, a stick-form description and sun or machine drying accompany the material. Several broader form, seed and heat choices are supplied, making the actual whole-pepper specification important to the order.

Identify the whole pod and stem requirement

Whole peppers with stem are an offered direction, alongside other cuts and stem or seed conditions. Agree the pod size and physical state required for the actual food preparation. Those choices should define the selected material rather than be combined into one product or treated as separately confirmed variants before the specification is agreed.

Keep the Ancho request distinct from broader heat choices

Ancho is an offered pepper direction, while several chilli and cayenne heat descriptions accompany the wider material choices. Confirm which profile applies to the selected pepper instead of assigning every range to one cultivar. Spicy taste does not provide a universal recipe ratio or establish an identical finished-food result across different cooking preparations.

Discuss the applicable drying and analytical criteria

Sun or machine drying, raw processing and non-irradiated wording are supplied for the peppers. Identify the applicable preparation where the food project needs a defined treatment. If microbiological or chemical requirements determine selection, obtain the relevant specification and analytical results rather than turn short absence descriptions into independently verified guarantees.

Connect packing with the stated cold condition

A two-year shelf life is supplied at minus eighteen degrees Celsius. Keep that condition with the actual stock plan and confirm net packing and applicable preparation or handling before arranging supply. This connects the whole-pod and stem request with a defined ingredient and storage arrangement, without an assumed pack size or unconditioned shelf-life promise.