High-Heat Red Chili Powder, AD Dried with No Additives and Seed Options for Sauce and Seasoning Manufacturing
-
When You'll Get It:Nov 30 - Dec 04
-
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.
-
Shelf life24 months at −18°C
-
Varietysingle herbs & spices, High Heat ChiliStorage Typecold store or ventilate
-
Specification5-25 mesh,40-120meshProduct TypeSingle Herbs & Spices
-
Ingredientsno additives
-
Contentwith &without seeds
-
Instruction for Usefoods material process, family cookingDrying ProcessAD
-
StyleDriedProcessing TypeRaw, AD Dried
-
ShapePowderWeight (kg)25
-
Shelf Life24month (-18°C)
-
TypeChilli & Pepper, Single Ingredient SpiceProduct NameRed Chili Powder
-
GradeFood GradeMesh Size40-100 Mesh (Customizable)
-
SHU (Heat Level)20,000-80,000 SHU (Customizable)Moisture≤9%
-
Ash≤8%ColorNatural Red, 60-240ASTA
For sauce or seasoning manufacturing, select the heat, mesh and seed state of this raw AD dried red chili powder together. The ingredient is described with no additives and a single-spice identity, while customizable ratings require a defined buying specification.
Turn the heat range into a selected requirement
State the pungency needed by the intended preparation within the described customizable scope. Agree the actual heat specification before comparing trial portions or discussing supply. A broad SHU range should not replace the rating required by the recipe being evaluated.
Connect particles, seeds and color
Identify the powder texture and with-seed or seedless requirement for the application. Agree the applicable mesh and color specification rather than treating every described range as one fixed ingredient. Keep the moisture and ash requirements in the same brief so the selected material has a complete technical basis for discussion.
Evaluate the chosen powder in the process
Use the selected ingredient in the complete sauce or seasoning preparation under consistent conditions. Record the heat, physical texture and appearance together after a useful trial. Carry that actual specification into the next manufacturing inquiry rather than returning to a general request for high-heat chili.
Apply the stated shelf-life condition
The 24-month shelf-life statement is tied to -18°C. Obtain the applicable storage instruction for the selected supply before planning handling and stock use. Protect the remaining powder when taking trial portions, and keep the agreed ingredient specification connected to its required storage condition throughout the purchase discussion.
