Erjingtiao Dried Chili | 8,000–10,000 SHU for Food Processing & Catering
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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)Packing typeVacuum pack
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ColorRed
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Varietychili pepperStorage TypeCool and Dry
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Specification18-28cm(7.09-11.02in)Product TypeSingle Herbs & Spices
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IngredientsNo
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ContentChili
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Instruction for UseSpicesDrying ProcessAD
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StyleDriedProcessing TypeBlended
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ShapePowderWeight (kg)20
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Shelf Life24 months
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TypeChilli & PepperStemWith/Without stem
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GradeAMoisture8%-20%
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SHU8000-10000SHUTasteStrong Spicy
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Used ForCookMOQ1 Ton
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PackingVacuum PackColorRed
Erjingtiao dried chilli is presented as a clean, premium ingredient for food processing and catering. Strong-spicy taste and a heat reference of 8,000–10,000 SHU accompany red color. AD drying and blended processing are stated.
Define the processing or catering requirement
Explain the intended food and the sensory or physical criteria it needs. Compare the actual Erjingtiao information with those requirements. Keep the selected chilli reference with any ingredient specification required for acceptance.
Confirm the supplied form and stem option
The specifications include an 18–28cm direction and with-stem/without-stem choices. Confirm the actual material form and selected stem option for the request. Review the applicable physical specification before matching the ingredient to the preparation.
Review the stated moisture range
Moisture of 8–20% and grade A are described for the material. Obtain the product information applicable to the selected supply and compare it with the accepted ingredient criteria. Request complete composition information wherever it determines food suitability.
Keep vacuum supply with cool, dry handling
Vacuum packing, cool-dry storage and a twenty-four-month shelf life accompany the chilli. Agree the actual packing arrangement and retain its handling instructions. Keep those details with the chosen form, stem and food-preparation references when reviewing the proposed supply.
