S19 Dried Red Chili Peppers, Seeded Long-Strip Material for Cooking, Seasoning and Marinating Supply
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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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Shelf life24 months (listed storage)Packing typeBag
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ColorRed
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Primary IngredientChili
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TasteMildly spicyVarietydried chilli, Yidu chili, Chaotian Chili,Jinta chili, Sweet paprika, Crushed Chili
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Storage TypeCool and drySpecificationcustomizable
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Shelf Life2 years
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IngredientsNOContentHollow with seeds
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Instruction for UseCooking, seasoning,marinating
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Product nameDry Red ChilliTypeDried chili peppers, chili pepper segments, chili powder
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PackingVacuum bag,Woven bag,BoxColorRed
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Moisture≤8-12.0%Impurity≤1%
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ShapeLong stripQualityNatural Grade AA
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MOQ1000kgPackagingBag
The red peppers have a long-strip shape and a hollow, seeded interior. Cooking, seasoning and marinating are the stated uses, while S19 naming and the wider variety range make the selected pepper identity an important part of the inquiry.
Identify the variety and physical material
Agree the actual chili variety and form needed by the preparation. Keep the long-strip seeded description with the supply being considered, and clarify any request for another cut or ground format. Obtain the complete ingredient declaration rather than treating a broad range of pepper names as one fixed blend.
Confirm the selected taste and moisture limit
State the pungency required by the food and agree the actual flavor of the material selected. The moisture scope needs a defined upper limit for that supply, with the impurity requirement and relevant product record. Keep those specifications connected to the chosen pepper rather than a general spicy descriptor alone.
Preparation notes for the ingredient
Obtain the applicable cooking or marinating guidance and compare the peppers in the complete food. Use consistent preparation conditions and record the variety, form and taste assessed. That record can identify the material in another seasoning-supply discussion.
Choose the bag or box with the pepper
Discuss vacuum, woven-bag or box configuration alongside the ingredient selected. Apply the cool and dry stock instruction with the stated shelf-life requirement. Carry the variety, moisture limit, food assessment and presentation together for repeat dried-pepper inquiries.
