Gochugaru Chilli Powder and Paprika for Kimchi, Wholesale Red Spice with Selected Mesh and Heat

• 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

  Powder
  Weight (kg)

  2.268
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  Form Available

  Whole, Crushed, Powdered, Tready, Ringy
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  Paprika ASTA

  100-120-140-160-180-200-220-240
• Chili Pepper SHU

  200-1,000-5,000-10,000-25,000
  Cayenne pepper SHU

  25,000-30,000-40,000-60,000-70,000
• Mesh Size

  Flakes 5-25, Powder 40-120
  Chemical Contamination

  Non
• Biological Contamination

  Non
  Sterilizing

  Non-irradiated
• Color

  red

Kimchi is an offered application for this gochugaru chilli powder and paprika ingredient. Red appearance, raw processing and dried powder form are supplied, with several physical, colour and heat choices available to discuss. A defined kimchi ingredient enquiry should identify the actual pepper material and particle profile rather than combine every offered choice.

Choose the powder profile for the kimchi preparation

Powder is the stated shape, while whole, crushed and other cuts also appear among the available forms. Agree the selected mesh and seed or stem condition needed for the proposed preparation. Gochugaru wording supplies an application direction without establishing an exact cultivar, fixed pungency or a universal kimchi recipe.

1. Describe the intended kimchi preparation and required chilli texture.
2. Choose the applicable powder, seed condition and technical criteria.
3. Confirm that the agreed pepper material and stock conditions match the order.

Keep colour and heat criteria attached to the chosen pepper

Several paprika ASTA and chilli or cayenne SHU choices are supplied. Identify which values apply to the selected material instead of reading the full range as one guaranteed profile. Sun or machine drying and non-irradiated wording are also supplied, without an exact drying temperature or a measured process result.

Review documents and cold storage with the supply request

HACCP wording and broad absence-of-contamination descriptions accompany the ingredient. Request applicable documents and analytical results where those requirements determine the purchase rather than treat short descriptions as independently verified guarantees. The two-year shelf life is stated at minus eighteen degrees Celsius, so keep that cold condition with stock planning. Confirm actual packing, preparation and handling for the selected material before arranging supply, including any requirements of the buyer's kimchi process.