Dried Whole Jalapeno and Chipotle Chile Peppers with Seed and Stem

• 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

  Ripened Chili Sundried, Machine Drying
• Style

  Dried
  Processing Type

  Raw
• Shape

  Whole
  Weight (kg)

  10
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  Form Available

  Whole, Crushed, Powdered, Ringy, Thready, Smoked
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  Paprika Powder ASTA

  100-120-140-160-180-200-220-240
• 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
• Mesh Size

  Flakes 5-25, Powder 40-120
  Sterilizing

  Non-Irradiated
• Taste

  Typical Taste
  Packing

  Moisture Barrier Sealed Bag

Jalapeno, Chipotle and seed-and-stem directions accompany these dried whole chilli peppers for food processing and family cooking. Whole shape and raw processing are supplied, with broader cut, seed, colour and heat choices also described. The actual named pepper and physical state should be defined together before arranging a food-ingredient supply.

Identify the whole pepper and seed or stem condition

Whole peppers with seed and stem are offered alongside other forms and seedless or stemless choices. Agree the physical state needed for the actual preparation before choosing a supply. The alternatives should identify the selected material specification rather than be combined into one product or treated as separately confirmed variants without an agreed profile.

Connect the named pepper with its technical profile

Several paprika colour and chilli or cayenne heat values are supplied, alongside pod and mesh descriptions. Confirm which values apply to the selected Jalapeno or Chipotle request instead of assigning the full range to one pepper. A typical-taste description does not establish a universal recipe ratio or an identical finished-food result.

Discuss the actual drying and document requirements

Sun or machine drying, raw processing and non-irradiated descriptions are supplied for the peppers. Agree the applicable preparation where the food project needs a defined treatment. If HACCP, Kosher or Halal documentation determines the purchase, obtain the current relevant document and scope for the actual material rather than assume independently verified approval.

Keep the sealed bag with the cold stock plan

Moisture-barrier sealed bags are offered, with actual net format to confirm for the order. The two-year shelf life is stated at minus eighteen degrees Celsius, so retain that condition in the supply arrangement. Confirm applicable preparation and handling alongside the chosen pepper and technical criteria. This keeps the whole-chilli enquiry attached to a defined material, packing and storage basis.