Dry Red Chilly Country of origin: Bangladesh Harvest year: 2022 Packing: As desired by the Buyer Payment term: TT, L/C
Hot Naga Chili
Indian dry red chilli - Teja S17 variety with stem, 25/45 kg packing as per customer demand. crop : 2020 , fully sun dried. MOQ : 1 x 40 ft FCL. Note : The price is only for indication and subject to change as per market conditions.
Dry Red Chilli Bangladesh Origin - New Crop Long, Red & Dried, Length 5.5-8cm or more Packing Size: 25kg or 50kg Gunny Bags Price: Negotiable. 14MT Load in 1 x 40’’ FCL Payment Terms: Advance TT / Irrevocable L/C at sight. Minimum Order Quantity: As Per Buyer Requirements. Shipment: Immediately after getting the L/C OR TT in our bank (Depends on quantity).
With Stem/Without Stem Types: Short/Medium/Long Bangladesh Origin â?? New Crop Long, Red & Dried, Length 5.5-8cm or more Packing Size: 25kg or 50kg Gunny Bags
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.
