Dry Red Flowers Suppliers and Manufacturers

PRODUCT INFO Bird's Eye Chili (Prik Kee Noo) are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity. In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used in red curries. When fresh, they often have a stem still attached and contain loose, edible seeds that are especially spicy. The peppers are affordable thanks to their low weight and can be used whole, sliced, or seeded and diced. SEASONS Bird's Eye Chili are available year-round.

PRODUCT INFO With their attractive brightly coloured, smooth, shiny skins, chillies range from mildly hot to scorchingly fiery. Popular as an everyday ingredient in a variety of cuisines, including Thai, Indian, Mexican and Chinese, chillies can add just a subtle flavour or a real kick to a wide selection of savoury dishes. As a general rule the smaller the chilli the hotter it is but the colour is no guide to heat. SEASONS Mixed Chili are available year-round.

MOQ : 1000 Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Usage : Spices Specialities : Rich In Taste, Pure, Non Harmful, No Artificial Color Added, Hygenic, : Good Quality Certification : NPOP Cultivation Type : Organic Shelf Life : 6 Month Color : Red Additional Information Payment Terms : L/C, D/P Preferred Buyer From Location : All Countries Except India Bird' s eye chili has the scientific name of Capsicum Frutescens, which is classified into the Solanaceae family of plants, similar to eggplants in that sense. There are indeed several types of bird's eye chili, such as white bird's eye chili, red bird's eye chili, green bird's eye chili, etc. Each of them has a different capsaicin content depending on the dry mass per mg/g, with white chilies containing the most capsaicin by 13.5mg/g. Apart from capsaicin, the following are other common compositions of bird's eye chili. Betacarotene / Provitamin A Vitamin C Vitamin B1 Vitamin B2 Minerals Calcium Phosphorus Capsaicin Capsaicin Compounds Capsicide Compounds Protein Carbohydrate Iron Niacin Asparaginase Potassium Copper

Product: Teja/S17 variant (Stemless) Style : Dried Flavour : High spicy Color : Red Pungency in SHU : 75000-100000 (Heat) Colour in ASTA : 40-60 max Length : 5-6 max Breath : 0.8-1.3 max Skin : Thin Capsaicin content in % : 0.50-0.70 max Pods with Stalks : 1% maximum Broken Chilies : 2% maximum Loose Seeds : 1% maximum Damaged & Discolored pods : 1% maximum Foreign Material : 1% maximum Moisture : 14% maximum

Made by: Bangladesh shipping Terms: CIF/ FOB/ CNF Payment Terms: LC/TT Quantity: MOQ Prince: Negotiable Sir, We can supply good product with lower prices. Please see below: Bangladesh is known for its production of various spices, including dry chili peppers. Chili peppers are a staple ingredient in Bangladeshi cuisine, adding heat and flavor to many dishes. Different varieties of chili peppers are grown in Bangladesh, ranging in heat levels and flavor profiles. The most commonly cultivated chili peppers in Bangladesh include: Naga/Bhoot Jolokia: Also known as ghost pepper, this extremely hot chili pepper is grown in various regions of Bangladesh. It is widely used in traditional cooking and also exported for its intense heat. Capsicum annuum (varieties like Sylheti Morich): These are milder chili peppers compared to the Naga/Bhoot Jolokia. They are widely used in cooking for their flavor and moderate heat. Capsicum frutescens (varieties like Tezpur): These chili peppers are smaller in size and are known for their pungent heat. They are commonly used in pickles and spicy sauces. Capsicum chinense (varieties like Dorset Naga): Similar to Naga/Bhoot Jolokia, these chili peppers are also extremely hot and are used sparingly in cooking to add intense heat to dishes. Dry chili peppers are commonly used in Bangladeshi cuisine to make spice blends, curries, pickles, and sauces. They are also used to make chili powder, which is a key ingredient in many dishes. Additionally, chili peppers are dried and preserved for long-term use, especially during seasons when fresh peppers are not readily available. In Bangladesh, dry chili peppers are not only essential for adding heat to dishes but also contribute to the distinctive flavor profile of Bangladeshi cuisine.

Red Chilli

Red Chilli

Red chili

Dry Red Chilli, Guntur, Andhra Pradesh, India. Dried red chili, often referred to simply as "dried chili" or "dried red pepper, " is a popular spice made from ripe red chili peppers that have been dried.

Red chilli is a condiment that adds pungency and colour to the food. It has certain medicinal and homeopathic properties. We offer red chillies in a uniform shape and size. It is used mostly to temper dishes. The chillies have a sharp flavour. It has antibiotic properties and also acts as a pain killer. It provides relief from lung disease. SPECIFICATION OF RED CHILLI Product Name Red chilli Moisture Below 12% Pungency (Heat) 15000 SHU to 20000 SHU Capsaicin content 0.726% Form Dried Shelf life Long Supply ability 5000 metric tons / month Delivery terms EX WORKS, FOB, CFR, CIF Crop 2013(New Crop) Length 9 to 11 Cms (without stem) Color 80 ASTA 100 ASTA Skin Thick Drying Process 0.726% Physical appearance S 273 is Semi wrinkle, long size, dark red in color & less seeds. Packing Weight 4.00 Kgs / 4.50 Kgs / 5.00 Kgs / 10.00 Kgs / 15.00 Kgs / 25.00 Kgs / 35.00 Kgs or as per buyer's requirement

Sannam, also called as 334, S4 and in few places as S10 is a highly popular variants of the red chilies that is renowned because of its nice aroma and pungency. Almost with 50% of chilli production in India, Sannam chilli has two forms â?? Sannam chilli with stem and without stem. Both are in good demand globally, used in variety of Indian, Chinese, Japanese and Mexican cuisines. In India, Andhra Pradesh, Telangana and Madhya Pradesh are high in production of Sannam red chillies . However, top quality Sannam chilli is largely produced in Guntur region of Andhra Pradesh. This variant has medium pungency and is very healthy, good for digestion, blood circulation and appetite.

Hibiscus flowers - Egyptian Red Roselle flowers / Hibiscus Roselle Family: Malvaceae Botanical name: hibiscus sabdariffa Origin: Egypt Common names: Dried Hibiscus flower l Hibiscus leaves l Red Hibiscus Flower l Hibiscus Sabdariffa l Roselle Hibiscus l Karkade l Carcade. Hs Code: 12119000 Form: Hibiscus flowers Color: Red Application: Herbal tea. Sour: accepted ratio Taste: a great taste of Hibiscus iced or heated

Description. The dry red chili pepper is one spice or condiment you are sure to find in every Nigerian kitchen. Rich in vitamins A, B and C: some of these vitamins contribute to wound healing process, energy metabolism and immune function.

PRODUCTS DETAIL: Place of Origin: Viet Nam Features: Natural coconut fiber, Eco-friendly, Sustainable, Chemical-Resistant Size: Customizable Color: Natural Packaging & Shipping: International Standard Delivery Time: 15 Days Nearest Port: Ho Chi Minh City Port Price: negotiable, contact for instant quote. Payment & delivery: L/C at sight or T/T 50% in advance and 50% after receiving the copied B/L via email or fax.

Size: 4 - 7 cm Packing:in basket or as customer's requirement

Red Chilli Flakes

Crushed flower

The whole flower

Material: Coconut fiber Origin: Viet Nam Color: As per photo or change color as per buyer requirement Size: 5 cm to 25 cm