IQF Red Chili | Hot Spicy Fresh / Frozen Supply, 5–7 cm Stick Form and Bulk or Vacuum-Pack Wholesale Inquiry
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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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Storage TypeFrozen, Cool placeStyleFrozen
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SpecificationRed Chili, Fresh/FrozenShelf Life6 months, 1 month
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Ingredients100% fresh chili
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ContentFrozen Red Chili
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Instruction for UseCook, eatTypeFROZEN RED CHILI
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Processing TypeOtherFreezing ProcessIQF
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Cultivation TypeCommonPartWHOLE
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ShapeStickPackagingBulk, Vacuum Pack
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GradeTop GradeWeight (kg)1
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VarietyChili
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Length5-7cmMoisture13-16%
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Crushed3-5%QualityHigh-quality
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Packing10kgs/carton or as customer's request
IQF red chili is offered with a 5–7 cm length and stick-shape description for wholesale inquiry. A hundred-percent fresh-chili ingredient statement accompanies frozen red-chili content.
Choose the actual state and stock period
Fresh and frozen descriptions are supplied alongside frozen or cool-place storage. Agree the actual supply state before selecting handling and transport requirements.
Six months and one month are described without an explicit mapping to those choices. Confirm the applicable period, actual conditions, dates and opening guidance.
Set the physical and heat acceptance criteria
Moisture of thirteen-to-sixteen percent and crushed material of three-to-five percent are supplied descriptions. Confirm their meaning for the selected supply and the records needed for acceptance.
Review actual condition and heat alongside hot spicy and top-grade positioning. A whole-part description does not by itself settle every external form requirement.
Coordinate bulk or vacuum presentation
Bulk, vacuum-pack and customer-requested presentation are offered. Specify configuration, closure and labeling with the actual order arrangements.
Obtain the full declaration and preparation guidance for the food intended. Keep state, physical limits, heat and handling requirements together when assessing the actual IQF red chili.
