Fresh very hot Habanero
Variety: Chili Pepper Chili Pepper red and yellow Technical Characteristics: It is known that the fruit is suitable for harvest when it reaches its optimal size according to variety and when the skin reaches its greatest shine. How chili pepper benefits: Once the fruit has its physiological maturity, which is acquired when it achieves the typical homogeneous color of the variety, it is collected by separating the fruit from the plant by preserving the peduncle at 3 cm and placed in plastic or cardboard boxes for transfer to the profit center. Benefit: The firmness of each fruit is checked, cleaned of dust or any visible substance, free of any pest slight can be affected or damaged mechanically. They are then differentiated by their color and size, giving as a two qualities result: Select Quality and First Quality. Quality: Select Quality (Extra): fruit of 50-30 grams. First Quality: 25 to 20 grams per fruit. Seasonality: October to May Preservation: +10oC and 85-90% Moisture Shelf Period: 10 days â?¢ Harvest. This is done according to the market and destination: (red and yellow). One of the main requirements for harvesting for export is that it is always harvested with the green peduncle. There two categories were harvested: Select spicy chili peppers of 30 grams per fruit and 20 grams per fruit. 1.2 Packaging â?¢ The Chilies must be packaged in such a way that the product is properly protected. â?¢ The contents of each package must be homogeneous and have only fruits of the same origin, variety, category and caliber. For extra categories and should be homogeneous in terms of maturity and color. Materials used inside the container must be new, clean and of such quality as to avoid any external or internal damage to the product. The use of materials, in particular paper or stamps, is permitted, commercial indications, as long as they are printed or labeled with ink or non-toxic glue. The Chilies must be arranged in packages that conform to CN 517/2007. In addition, all provisions for packaging according to NC 452/2014 shall be complied with. 1.3 Transportation, Handling and other information: The product will be transported in clean vehicles, which do not have sharp parts. Transport will be avoided during the hours of a higher solar incidence. In addition, CN 517/2007 will be complied with. The vehicle used for transport may not contain any residues of pesticides or toxic substances. The boxes will be handled with care avoiding dragging and hitting them according to 455/2006. Net weight x box: ± 3 kg Number of boxes per pallet: 100 Pallet dimensions: 150 x 120 x100 cm Storage temperature: 8- 10 º
Habanero Peppers Red, Orange & Green variations. Presentation: 8lb Boxes Please get in touch with us for any quotation.
First quality Mixed Habanero Peppers from Dominican Republic
The dried Habanero peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B, and C. Despite being high in fiber, low sodium, low fat, and cholesterol-free, Chiles is also low in calories.
Red hot Habanero Chillis
Brown dyhidrated and fragmented habanero chilli, brown to slightly dark brown, with flavor and smell of the predominant habanero chilli, impureness and stranger material¦s free. The drying process is made in ovens were the fruit is exposed to hot air drafts in a temperature from 60 to 70¦c, providing a low humidity product. The ô dyhidrated habanero chilli flakesö achieve the alimentary industries quality and inocuency requierements. Altough the higher pungency (itching) represents a great oportunity for industrials that pretend to use it for raw material, because it provide a better performance in production processes.
Brown dyhidrated habanero chillipowder, brown to slightly dark brown, with flavor and smell of the predominant habanero chilli, impureness and stranger material¦s free. The drying process is made in ovens were the fruit is exposed to hot air drafts in a temperature from 60 to 70¦c, providing a low humidity product. The ô dyhidrated habanero chilli powderö achieve the alimentary industries quality and inocuency requierements. Altough , the higher pungency (itching) represents a great oportunity for industrials that pretend to use it for raw material, because it provide a better performance in production processes.
Brown dyhidrated habanero chilli, with flavor and smell of the predominant habanero chilli, impureness and stranger material¦s free. The drying process is made in ovens were the fruit is exposed to hot air drafts in a temperature from 60 to 70¦c, providing a low humidity product. The ô whole dyhidrated habanero chilli flakesö achieve the alimentary industries quality and inocuency requierements. Altough , the higher pungency (itching) represents a great oportunity for industrials that pretend to use it for raw material, because it provide a better performance in production processes.
