Natural Raw AD-Dried Whole Stem-Cut Red Chili for Bulk Food-Processing Enquiries

• Variety

  chili whole
  Storage Type

  Cold Store Or Ventilate
• Specification

  Whole Dried Paprika
  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,tank,vacuum pack
  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

Natural whole stem-cut red chilli is offered for bulk food processing and family cooking with no-additive ingredients. AD drying, raw processing and stick form accompany a whole dried paprika specification. Broader physical and technical choices should be connected with the actual selected material before arranging supply.

Choose the whole material and actual physical state

Agree the pepper, stem requirement and form needed for the preparation rather than treat every broader description as already selected. Whole, crushed, powder, ring, thread and smoked directions accompany seed and stem choices without separately mapped variants. A whole stem-cut offer does not define each seed state, mesh or treatment for every order.

Connect the heat, colour and moisture criteria

Several chilli or cayenne heat values, paprika colour choices and mesh descriptions are supplied alongside maximum moisture. Identify the applicable profile for the actual material instead of assigning all values to one pepper. No-additive wording is an ordinary ingredient direction without a complete preparation method or an independent assay for every future supply.

How should steam and traceability be specified?

With or without steam is a distinct supplied description alongside physical stem choices, so clarify its treatment meaning directly. If traceability affects the purchase, obtain applicable records for the selected batch instead of assuming a certified chain from a brief offer direction.

Arrange packing under the stated cold requirement

Bulk, tank and vacuum packing directions are provided, with actual net format and order arrangement to agree. The two-year shelf life is conditioned on minus eighteen degrees Celsius. Keep that requirement with the stock plan rather than infer unrestricted ambient duration from ventilation wording. Bring the selected declaration and applicable food preparation into the same discussion, without assuming immediate inventory or a fixed arrival date.