Showing 1–24 of 455 results
Stemless Dried Chili Sichuan Origin; calyx removed, moisture gated. Inquiry-only.
Request quote
Stemless Dried Chili Hubei Origin; calyx removed, moisture gated. Inquiry-only.
Low Seed Bright Red Chili Flakes; HPLC 6000–10000 SHU. Inquiry-only.
Steam Sterilized Extra Fine Chili Flakes; HPLC 8000–14000 SHU. Inquiry-only.
Korean Ramyun Seasoning Flakes; HPLC 4000–8000 SHU. Inquiry-only.
Mexican Salsa Macha Flakes; HPLC 10000–16000 SHU. Inquiry-only.
Chili flakes, mesh 12–16, controlled fines. Inquiry-only.
Chili powder with HPLC window 26,000–28,000 SHU, honest heat, not Extra Hot 40K. Inquiry-only.
Vietnamese Pho Topping Flakes; HPLC 20000–30000 SHU. Inquiry-only.
Calabrian Style Chili Flakes; HPLC 15000–25000 SHU. Inquiry-only.
US Buffalo Wing Topping Flakes; HPLC 8000–12000 SHU. Inquiry-only.
Chinese Chili Oil Crisp Flakes; HPLC 10000–18000 SHU. Inquiry-only.
Chili flakes, mesh 50–70, controlled fines. Inquiry-only.
Chili flakes, mesh 35–50, controlled fines. Inquiry-only.
Chili flakes, mesh 22–35, controlled fines. Inquiry-only.
Chili flakes, mesh 15–25, controlled fines. Inquiry-only.
Chili flakes, mesh 10–14, controlled fines. Inquiry-only.
Chili flakes, mesh 8–12, controlled fines. Inquiry-only.
Chili flakes, mesh 5–10, controlled fines. Inquiry-only.
Chili flakes, mesh 3–6, controlled fines. Inquiry-only.
Caribbean Sofrito Mild Chili powder for CU culinary programs, HPLC 1,000–3,000 SHU. Inquiry-only.
Indonesian Gulai Curry Chili powder for ID culinary programs, HPLC 9,000–13,000 SHU. Inquiry-only.
Thai Larb Toasted Chili powder for TH culinary programs, HPLC 26,000–30,000 SHU. Inquiry-only.
Pakistani Karahi Chili powder for PK culinary programs, HPLC 20,000–24,000 SHU. Inquiry-only.
