Extra-Fine Red Chili Mixing Powder for Dipping Sauce | Soft Ground Seasoning

• Primary Ingredient

  Korean Red Chili Pepper
• Taste

  Mild, Medium, Hot (Selectable)
  Weight (kg)

  1
• Storage Type

  Store in cool and dry place
  Specification

  10/12/32 mesh
• Shelf Life

  12 months
• Ingredients

  Korean Red Chili Pepper
  Content

  100% Korean Red Chili Pepper
• Instruction for Use

  Marinades, Rubs, Sauces, Dips, Topping
• Drying Process

  Washed, Sterilized, Low-temp Dried
  Texture

  Coarse (for Kimchi), Fine (for Seasoning)
• Safety

  X-ray Inspected, Metal Removed
  Certificates

  HACCP, ISO 9001, PGI
• Packing

  1 carton : 10ea
  Packaging

  Bag

Select the taste and particle grade together when enquiring about this red chili mixing powder. The dipping-sauce title emphasizes extra-fine, soft ground material. Mild, medium and hot taste directions accompany coarse and fine texture descriptions, so identify the exact grade required for the preparation.

Make the grade decision explicit

The specification gives 10/12/32 mesh, while coarse texture is described for kimchi and fine texture for seasoning. Match those descriptions to the actual powder proposed for the dipping sauce. Agree a measured particle requirement wherever it controls acceptance rather than relying on the extra-fine name alone.

Include the taste direction in the same enquiry. Keeping flavor and texture requirements together helps define one selected material instead of treating all descriptions as a single grade.

Review the ingredient and preparation

Red chili pepper is the ingredient and full-content direction. Washing, sterilization and low-temperature drying are described, alongside X-ray inspection and metal removal. Review the applicable product information against the intended sauce or dip; marinades, rubs and toppings are other named culinary uses.

Keep grade, pack and documents aligned

Bags are grouped into cartons. Store the material in cool, dry conditions; the shelf life is twelve months. Request the actual packing and handling information for the selected grade. Where HACCP, ISO9001 or PGI documents matter to acceptance, review the relevant product and supply scope with the same material reference.