Chili is the fruit of Capsicum annuum L., a plant of the family Solanaceae. Capsicum contains capsaicinoids, which can give food a spicy flavor. There are many types of chili peppers, according to the degree of spiciness, there are high spiciness, medium spiciness, low spiciness; according to the size of small chili peppers, large chili peppers; according to the varieties of the Xiao Mi La, the new generation, Er Jing Tiao, lantern peppers, bullet head, etc.
Chili peppers have a wide distribution range and are found in many places around the world. The main production areas of Chinese chili peppers are located in Guizhou, Henan, Xinjiang, Sichuan and Chongqing.
The active ingredient in chili peppers is primarily capsaicin.
Name | Chili (chilli, capsicum, hot pepper, Pimiento) |
Brand | Rushi |
Color | Red |
Purification Rate | 99.5% |
Characteristics | clean energy drying |
Processing | Drying, purification, grinding, steam sterilization (optional) |
Shelf Life | 18 months |
Packaging Method | The inner packaging is a food-grade PE bag or aluminum foil bag, and the outer packaging is woven bag or carton. |
Storage Conditions | Keep sealed in a cool, dry, and windproof place. |
Foreign Objects | Malignant foreign objects*: Not detectable. General foreign objects*: Sampling 500g, not detectable; Sampling 3kg≤2pcs. |
Packaging Specifications and Siz | |
Specifications | 25kg/piece |
Packaging | The inner packaging is a food-grade aluminum foil bag. The outer packaging is a woven bag or carton |
Sizes | 25kg: 65*30*110cm |
Label identification: According to the customer's requirements and in accordance with laws and regulations.
1. The plant is capable of supplying raw chili peppers in addition to chili pepper segments, which are expected to be crushed chili peppers of 5-60 mesh particle size and chili pepper powder.
2. The custom seasoning supplier has advanced equipment, which can be compounded with other spices to form compound seasoning.
3. All products may be steam sterilized.
In China, chili peppers are widely used in stir-fry, hot pot, stew, etc., with a variety of effects such as increasing spiciness and aroma. It can be mixed with other spices to make the compound numbing spice Chinese for use, and can also be extracted capsaicin for food additive use.
