Chili Pods - Saina Shandong Gongxian Gmengyuan
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Chili Pods

Faamatalaga puupuu:

Chaotian Chili and Yidu Chili, these two kinds of chili pods have different hotness and taste, and can meet your different demands. They also could be processed to segments, rings, strings, flakes or powder and used for food production, kitchen seasonings or catering industry. Product Name Dried Whole Chili, Chili Pods Processing Type Air Dried Variety Chaotian Chili Yidu Chili Style stemless With stem or stemless Place of Origin Hebei, Shandong, Liaoning, Henan, etc. China Inner ...


  • Min.Order Aotelega: 100 fasi / fasi
  • Tuuina atu Gafatia: 10000 fasi / fasi i le Masina
  • Port: Jinan
  • Totogiina Tuutuuga: L / C, D / A, D / P, T / T
  • Faamatalaga oloa

    pine o oloa

    Chaotian Chili ma Yidu Chili, o nei ituaiga o pods chili e lua hotness eseese ma le tofo, ma e mafai ona ausia ai ou manaoga eseese. O i latou foi e mafai ona faatinoina e vaega, mama, manoa, flakes po o le efuefu ma le faaaogaina mo le gaosiga o meaai, umukuka seasonings po o le saunia o meaai alamanuia.
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    Igoa oloa Chili Atoa mago, Chili Pods
    gaosi Ituaiga Air mago
    eseese Chili Chaotian Yidu Chili
    faiga stemless Faatasi ai ma le pogai pe stemless
    Nofoaga o le Amataga Hebei, Shandong, Liaoning, Henan, ma isi Saina Totonu Mongolia, Liaoning, Jilin, Hebei, Shanxi, Xinjiang, Shandong, ma isi Saina
    vaitau o le seleselega Oct.-Nov. Nov.-Tesema.
    Hotness 15000-23000SHU 4000-9000SHU
    ASTA 33-73ASTA 130-180ASTA
    tuuina atu Vaitaimi Uma le tausaga atoa
    tuuina atu Capability 20000 MT / Tausaga
    Ola fata 18 masina
    faʻamaoniga ISO, Kosher, Halal, BRC, FDA
    uiga E leai se Speckle, E Leai Se suia, E Leai Se Sudan Red
    afifiina 20 po o le 25kg / lalagaina taga po e tusa ai ma tagata e faaaogāina auaunaga 'manaoga

    Faaaliga: O le faamatalaga i le pepa faatumu e le mo na o lou faasinomaga. Afai e te fiafia i lo tatou oloa, faamolemole tuua lou savali i le "Contact Matou". So o se le a maua au fesili lo tatou tali vave.


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