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Hot Chilli Segment

Hot chilli segment or chili pepper segment are cutted form of dried chilli with certain length, which release more pungent flavor compared with dried chilli whole, and more convenient in cooking. Any species are available for processing into chili segments according to customer request.

Hot chilli segment 1.5-2cm packing 25KG carton or 50LB Paper Kraft Bag

Hot chilli segment or chili pepper segment are cutted form of dried chilli with certain length, which release more pungent flavor compared with dried chilli whole, and more convenient in cooking. Any species are available for processing into chili segments according to customer request. we have other chili dehydrated  products for you : chili ring, chili powder, chili segament, chili pods, chili crushed.
 Name  Dehydrated Chilli segment, Dry chilli segment
 Color   No coloring agents, no insect pest chilli,no heavy metal, no sudan
 Particle Size   1.5-2cm
 Flavor  Typical of Chilli
 Hot Degree   5000-30000 shu
 Foreign Material   Negative
 Moisture  15% max
 SO2  30ppm max
 Ash  7% max
 Mould and Yeast  100cfu/g max
 Standard Plate Count  300,000cfu/g max
 Total Coliforms  100mpn/g
 E.Coli  3mpn/g
 Quality  No Speckle, No Mould, No Aflation, No Ochratoxin, No Salmonela
 Shelf life  2 years

Packing and Delivery

  1. Inner packing:25 Kg/50lb in HDPE Laminated Paper Bags with liner
  2. Outer packing: 25KG carton or 50LB Paper Kraft Bag
  3. Loading: 4MT/20’ FCL.
  4. Delivery time: within 15-30 working days after get the deposit.

Some popular hot chili pepper varieties include the Jwala pepper, commonly used in Indian cuisine, and the Anaheim pepper, which is a staple in Southwestern U.S. dishes. Other notable varieties include the Trinidad Moruga Scorpion and the Naga Viper, known for their extreme heat levels

The Scoville Scale measures the heat of chili peppers by determining the amount of capsaicin present. Originally, this was done through taste tests with human subjects, but modern methods use high-performance liquid chromatography (HPLC) for more precise results. The scale ranges from 0 SHU for bell peppers to over 2 million SHU for the hottest varieties like the Carolina Reaper

Growing hot chili peppers requires a warm climate with plenty of sunlight. Start seeds indoors 8-10 weeks before the last frost, then transplant them to well-drained soil with a pH of 5.5 to 7 once the weather warms. For example, Jwala peppers take about 80-100 days to mature and thrive best in full sun

Hot chili peppers are incredibly versatile. They can be used fresh in salads and salsas, roasted to enhance their sweetness and depth, or dried and ground into powders. For instance, Anaheim peppers, which are milder with a range of 500 to 2,500 SHU, are commonly used in dishes like chiles rellenos and salsas. Jwala peppers, often used in Indian cuisine, add heat to curries, pickles, and sauces

Hot chili peppers vary greatly in heat, measured in Scoville Heat Units (SHU). For example, the Jwala pepper from India ranges from 20,000 to 30,000 SHU, making it significantly hotter than a jalapeño, which ranges from 2,500 to 8,000 SHU. At the extreme end, the Carolina Reaper can reach up to 2.2 million SHU

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