Chili pepper

We supply most varieties of chili originated in China, the SHU range from 1,000SHU to 30,000SHU. Generally the chili are packed in 10kg or 25kg plastic woven bag and 12.5kg box. The moisture is under 18%.
Due to their unique pungency, chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in Sichuanese food), Mexican, Thai, Indian, and many other South American and East Asian cuisines.
Chili pepper pods are botanically berries. When used fresh, they are most often prepared and eaten like a vegetable. Whole pods can be dried and then crushed or ground into chili powder that is used as a spice or seasoning.

Chilies can be dried to prolong their shelf life. Chili peppers can also be preserved by brining, immersing the pods in oil, or by pickling.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available—that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand. Dried chilies are also used to infuse cooking oil.

Our natural&pesticides free chili pepper with ZERO additive is now hot selling to the countries and districts which likes to use it when cooking. BRC, ISO, HACCP, HALAL and KOSHER certificates are available.