Whole Stemless Air-Dried Red Chili | Hot Numbing No-Additives Spice for Sauces and Food Processing
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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 life12 months (listed storage)
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Primary IngredientChili
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TasteNumbing and spicyVarietydried chilli
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Weight (kg)1 kg(2.20lb)AdditivesNO
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Storage TypeDry PlaceSpecificationWhole stemless dried chili
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Shelf Life12 months
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IngredientsDRIED CHILLI STEMLESSContentStemless dried chili
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Instruction for Useseasoning, sauces, Food Processing
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Drying ProcessAir-dried
Whole stemless red chili is offered for seasoning,sauces and food processing with air drying specified. Chili ingredients,no additives and a numbing spicy taste are supplied.
Define the whole stemless specification
Agree the actual pepper dimensions and stem-removal criteria needed by your operation. Stemless does not establish seedless material or a measured physical grade.
Request the actual heat and sensory requirements for the supply selected. Numbing and spicy is a flavor description without a numerical intensity or an inferred added pepper ingredient.
Choose the food-processing application
Explain whether the chili is intended for a sauce,seasoning or another food process. Obtain the preparation guidance relevant to the whole-pepper form and actual recipe.
- Declaration
- Request the complete ingredient and product information for acceptance.
- Physical review
- Keep whole and stemless requirements with the physical specification of the chili selected.
Set dry storage and presentation
A dry place is the storage instruction,with a twelve-month shelf life stated. Confirm the applicable environment,temperature and dates before planning stock use.
Agree container configuration,closure and any opening guidance with the supplier. Include the physical,heat and preparation requirements together with those handling details in the inquiry.
