Description

Now, as per above mentioning the variety of chillli, the detailed introduction as follows:

American red chilli: length **7cm, above 7cm  and  above *0cm , moisture *8% ,no speckle, no mould, no afflatoxin, no salmonella, with stem or without stem. Low hot degree.

Yidu chilli: length 7cm & up. yellow spot 5%, broken 4%, moisture *6%, impurity 1%, with stem or without stem.,Low hot degree.

Chaotian chilli: length above **5cm, Max Moisture *4%, no speckle, no mould, no afflatoxin, no salmonella, with stem or without stem. High hot degree.

Yunnan chilli : size from ***1cm, Max Impurity 3% per load, Max Broken 5% per load Max yellow 5% per load, Max Moisture *8%, bright red color, with stem or without stem. High hot degree.

Sweet paprika: length above *0cm, Max Moisture *8%, no speckle, no mould, no afflatoxin, no salmonella, dare red color, with stem or without stem. Low hot degree.

Jinta chilli: size ***2cm, yellow spot 5%, broken 4%, moisture *6%, impurity 1%, with stem or without stem.,Low hot degree.

Chillipowder:Grade A,6mesh, 8mesh, *0mesh, *2mesh,*4mesh,*0mesh ,*5mesh,****0mesh etcmoisture *2% max, 1,2,3&4; no Sudan red.

chilli crushed:mesh: ****0mesh,moisture:*2% max,no aflatoxin, no salmonella,  no Sudan Red 1, 2, 3 and 4, w/o seed.

chilli paste:Ingrediant:*0% fresh chilli and *0% salt.

chilli rings: 2mm without seeds,w/o impurity, w/o mould, w/o coloring agents, w/o pesticides.