Jinta, Yidu and Puya Dried Red Chili for Selected Heat and Powder Enquiries

• Variety

  Single Herbs & Spices
  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

  no additives
• Content

  With & Without Steam
• Instruction for Use

  Foods Material Process, Family Cooking
  Drying Process

  AD
• Style

  Dried
  Processing Type

  Raw
• Shape

  Stick
  Weight (kg)

  20
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  type

  paprika/chilli/hot pepper/cayenne pepper /capsicum
• packing

  bulk,gift packing,vacuum pack, carton, pressed pp bag
  max moisture(%)

  13
• Form Available

  Whole, Crushed, Powdered, Ringy, Thready, Smoked
  Paprika ASTA

  100-120-140-160-180-200-220
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  Cayenne Pepper SHU

  25,000-35,000-40,000-60,000-70,000
• Chili Pepper SHU

  100-1,000-5,000-10,000-15,000-20,000
  Mesh Size

  Flakes 5-25, Powder 40-120
• Color

  red

Dried red chilli is offered with Jinta, Yidu and Puya name directions for food processing and family cooking. No-additive ingredients, AD drying, raw processing and stick form accompany several heat, pod and cut choices. The actual named material and technical profile should be selected before arranging packing.

Connect the chilli name with the heat requirement

Named-material and powder heat directions are supplied alongside broader chilli and cayenne choices. Agree the actual material and applicable profile instead of mapping every name automatically to one measured result. The selected declaration should identify the ingredient required for the food without an assumed cultivar assay or universal recipe amount.

Choose the pod or cut and physical state

Whole-pod lengths, flake and powder mesh, and several additional forms are supplied without separately mapped variants. Identify the chosen form and seed or stem requirement rather than combine every description into one item. Colour and maximum moisture criteria should be connected with the same material selection.

Named material

The selected chilli and applicable heat direction.

Physical material

The actual pod or cut, mesh and seed or stem state.

Supply material

The chosen declaration, preparation and packing requirement.

Clarify steam and preserve the cold-stock condition

With or without steam is a distinct supplied description alongside stem choices, so obtain its actual treatment meaning. Bulk, gift, vacuum, carton and pressed-bag directions are offered with net format to agree. The two-year shelf life is conditioned on minus eighteen degrees Celsius; ventilation wording does not establish unrestricted ambient duration. Keep that condition with applicable handling and food preparation, without assuming current inventory or a fixed arrival date.