Trending Products Vietnamese Black Garlic - Chili Powder – Gongxiang Mengyuan
Trending Products Vietnamese Black Garlic - Chili Powder – Gongxiang Mengyuan Detail:
The hotness of chili powder processed by single chili(Chaotian, Yidu) or mixed chili range from 4000SHU to 80000SHU and the different ASTA could meet your specific usage like food production, kitchen seasonings and catering industry.
|Product Name||Chili Powder(30-40 mesh, 40-80 mesh)|
|Raw Material||Single Chaotian/Yidu Chili or mixed|
|Processing Type||Air Dried|
|Hotness||According to customers’ request|
|ASTA||According to customers’ request|
|Supply Period||All year round|
|Supply Capability||20000 MT/Year|
|Shelf Life||18 Months|
|Certification||ISO, Kosher, Halal, BRC, FDA|
|Quality||No Speckle, No Mould, No Sudan Red|
|Packaging||25kg/carton with inner PE bag/25kg in paper-plastic composite bag, or according to customers’ requirements|
Note: The information in the form is just for your reference. If you are interested in our products, please leave your messages in “Contact Us”. Any your questions will get our prompt reply.
Product detail pictures:
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With a sound enterprise credit history, exceptional after-sales services and modern production facilities, we've earned an outstanding track record amongst our consumers across the whole world for Trending Products Vietnamese Black Garlic - Chili Powder – Gongxiang Mengyuan, The product will supply to all over the world, such as: belarus , Panama , California , In order to make more people know our products and to enlarge our market, we have devoted a lot of attention to technical innovations and improvement, as well as replacement of equipment. Last but not the least, we also pay more attention to training our managerial personnel, technicians and workers in planned way.
By Arlene from United States - 2015.06.05 13:10
This is a honest and trustworthy company, technology and equipment are very advanced and the prodduct is very adequate, there is no worry in the suppliment.
By Katherine from Ireland - 2016.04.28 15:45