Sichuan Red Chilli and Cayenne Pepper Powder for Food Processing, Turmeric Specification Enquiries

• Variety

  Cayenne Pepper
  Storage Type

  Cold Store Or Ventilate
• Specification

  40-120 Mesh
  Product Type

  Single Herbs & Spices
• Ingredients

  Non
• Content

  With & Without Seeds
• Instruction for Use

  Foods Material Process, Family Cooking
  Drying Process

  Ripened Chili Sundried, Machine Drying
• Style

  Dried
  Processing Type

  Raw
• Shape

  Powder
  Weight (kg)

  1
• Shelf Life

  2 years at -18°C.
• Type

  Chilli & Pepper
  Form Available

  Whole, Crushed, Powdered, Ringy, Threadlike
• Stalk & Seeds State

  Seed & Seedless, Stem & Stemless
  Paprika ASTA

  100-120-140-160-180-200-220-240
• 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
  Sterilizing

  Non-irradiated
• Crop

  Newest Crop
  Packing

  Moisture Barrier Sealed Bag

Red chilli powder, cayenne pepper and turmeric directions accompany several chilli forms and technical choices for food processing. Identify the selected material before agreeing a powder mesh, heat profile or seed state. Those choices should form a defined ingredient specification rather than one assumed profile shared by every pepper form or broader spice direction offered.

Define the chilli ingredient and any turmeric requirement

Specify the red chilli or cayenne powder needed for the food project and confirm whether turmeric belongs in the selected material. The broad naming does not provide a complete chilli-and-turmeric recipe or an ingredient proportion. Request the actual declaration and material specification before using the powder in family cooking or a food-processing formulation.

Select the powder mesh and seed state

Powder mesh choices and both seeded and seedless descriptions are supplied, alongside other available pepper forms. Identify the powder grind and seed state required for the order. Several heat and paprika-colour choices are also given, so a particular SHU or ASTA value should be agreed for the selected ingredient instead of assuming the whole range applies to one powder.

Confirm the process and document requirements

Sun drying and machine drying are supplied with raw processing and a non-irradiated description. Discuss the applicable treatment where the buyer needs a defined preparation, including any specification required for the selected material. If HACCP is a purchasing condition, obtain the relevant current documentation and coverage for that supply rather than assume independently verified certification.

Plan sealed-bag supply with its storage condition

Moisture-barrier sealed bags are offered for the pepper material. The two-year shelf life is stated at minus eighteen degrees Celsius, making that temperature condition part of the stock discussion. Agree packing and the applicable storage directions with the selected ingredient specification so the food enquiry connects actual powder requirements with the handling arrangement.