Very-Hot Raw Dried Chilli Powder with a 72000-SHU Direction for Food Processing and Family Cooking

• Variety

  chili pepper
  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

  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)

  10
• Shelf Life

  2 years at -18℃.
• Type

  Chilli & Pepper
  Form Available

  Whole, Crushed, Powdered, Ringy, Filament, Smoked
• Stalk & Seeds State

  Seed & seedless, Stem & Stemless
  Paprika ASTA

  100-220
• 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

  Crushed 5-25, Powder 40-120
  Biological Contamination

  Non
• Chemical Contamination

  Non
  Sterilizing

  Non-irradiated

A seventy-two-thousand-SHU direction is offered for this very-hot raw dried chilli powder. Broader pepper, particle and heat choices are also supplied for food processing and family cooking. The actual selected material should be agreed before an order is chosen, keeping the powder form and required technical criteria attached to the food project.

Select the pepper, powder and seed state

Powder is the stated shape, with whole, crushed and other forms also offered across the material descriptions. Identify the actual preparation and seed or stem condition required instead of assuming those alternatives are one mixed product. The selected grind should be confirmed where the food process depends on a particular particle specification.

Physical choice

The powder, particle and seed-state requirements.

Colour choice

The applicable paprika ASTA specification.

Heat choice

The actual SHU requirement for the selected pepper material.

Keep numerical choices with the actual material

Several cayenne and chilli heat values are supplied alongside the offered high-heat direction. Confirm which specification applies rather than treat every value as one powder's guaranteed range. Raw processing, sun or machine drying and a non-irradiated description are supplied. Request relevant analytical documentation where microbiological or chemical requirements affect selection instead of assuming an absolute contamination guarantee.

Plan supply with its cold shelf-life condition

The two-year shelf life is stated at minus eighteen degrees Celsius. Confirm the actual packing and handling arrangement with that temperature condition and the selected material specification. Food processing and family cooking are broad uses rather than a universal recipe or dose, so obtain the applicable preparation directions. This connects the intended food, technical choices and stock requirements without an unstated safety, heat or delivery guarantee.