GREENCHILI
Fresh, firm green chilies, also known as jalapeños when unripe, add a vibrant pop of color and a spicy kick to your favorite dishes. Grown under the sun, these chilies boast a crisp texture and a flavor that ranges from mild to hot depending on variety.
- Vivid Green Color: Eye-catching and vibrant green color that adds a fresh touch to any dish.
- Varies in Spice Level: From mild to hot, depending on the variety, allowing you to customize the heat level of your recipes.
- Crisp Texture: Freshly picked and packed to retain their crisp and satisfying bite.
- Versatile Ingredient: Perfect for salsas, curries, stir-fries, and more, adding a burst of flavor and a touch of heat.
Green Chili Product Specification
| Characteristic | Description |
|---|---|
| Variety | Specify the variety of green chili (e.g., Guntur Sannam, Jwala) |
| Origin | Indicate the origin of the green chilies (e.g., Maharashtra, Andhra Pradesh) |
| Maturity Stage | Specify the maturity stage at harvest (e.g., tender, mature green) |
| Color | Describe the typical color of the chilies (e.g., bright green, light green with white streaks) |
| Length | Indicate the average and range of chili lengths (e.g., 4-6 cm) |
| Diameter | Indicate the average and range of chili diameters (e.g., 1-1.5 cm) |
| Pungency | Specify the pungency level (e.g., mild, medium, hot) or Scoville Heat Units (SHU) range |
| Freshness | Describe the freshness criteria (e.g., firm texture, green stem) |
| Packing | Specify the packing method (e.g., mesh bags, jute bags, cartons) and weight per pack |
| Storage Conditions | Indicate recommended storage temperature and humidity |
| Shelf Life | Specify the expected shelf life under proper storage conditions |
| Microbiological Specifications | Outline any microbiological specifications (e.g., total plate count, E. coli absence) |
| Chemical Specifications | Outline any chemical specifications (e.g., pesticide residue limits, mycotoxin levels) |