Whole Raw AD Dried Red Chili, Strong-Aroma Hot Pepper for Restaurants and Food Manufacturers
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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)ColorRed
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VarietySpicesStorage TypeCool and Dry place
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SpecificationDry Red ChilliProduct TypeSingle Herbs & Spices
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IngredientsDry Red Chilli
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ContentN/A
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Instruction for UseGiven On The ProductDrying ProcessAD, Natural Sun Drying
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StyleDriedProcessing TypeRaw
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ShapeRoundWeight (kg)25
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Shelf Life24 Months
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TypeChilli & PepperProduct NameDry Red Chilli
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Botanical NameCapsicum annuumColorDeep Red to Bright Red
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AromaStrong Characteristic AromaPackaging1 kg, 5 kg, 10 kg, 25 kg or Customized
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TasteHot & Spicy
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QualityPremium Quality
Whole dried Capsicum annuum chili with strong characteristic aroma gives this restaurant and food-manufacturer inquiry a defined ingredient identity. Deep-to-bright-red color and hot-spicy taste accompany the raw pepper, with the actual drying treatment and round-form specification to agree.
Keep the pepper identity with the process record
Request the complete declaration and applicable AD or natural-sun-drying information for the material selected. Agree the actual physical requirement needed by the preparation. Keep the chosen whole pepper identified without assigning a dimension or heat rating from a general dry-chili specification.
Obtain the product-specific use instruction
Describe the food application and request the guidance that applies to the supply under consideration. Compare trial portions under consistent preparation conditions. Record the actual flavor, form and composition assessed so another inquiry refers to the ingredient evaluated.
Presentation for the wholesale food brief
State the customized configuration and product records required by the operation alongside the pepper selected. Include the actual drying treatment and physical specification in that discussion. Keep those details connected to the material rather than a general premium description alone.
Arrange stock use with cool dry handling
Apply the applicable storage instruction with the stated shelf-life requirement. Obtain the closure guidance relevant to the presentation chosen and protect unused trial peppers. Retain the food assessment, ingredient identity and process information together for another whole-chili supply discussion.
