RED HOT CHILI
CAPSICUM FRUTESCENS
Red hot chili is a cultivar of Capsicum Frutescens, a 2 m high shrub from the Solanaceae family, native to the Mexican state of Tabasco. Its flowers have quite large petals, about 2 cm, white in color. Its small fruits - about 5 cm - are erect, oblong in shape, and kind of sharp. It is a mild spicy chili: it reaches between 30,000 and 50,000 units on the Scoville scale.
MARKETABLE PRODUCTS
RED HOT CHILI MASH
APPEARANCE
Ground paste, thick consistency, with seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
8% to 10% Salt
SCOVILLE GRADE
30,000 – 50,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency.
EXPIRATION DATE:
24 months after the grinding date.
RED HOT CHILI PULP
APPEARANCE
Ground paste, thick consistency, no seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
8% to 10% Salt
SCOVILLE GRADE
30,000 - 50,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING AND PULPED:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency. Then the mash is pulped and finally, the seeds are removed.
EXPIRATION DATE:
24 months after the grinding date.
HABANERO PEPPER
CAPSICUM CHINENSE
It is a herbaceous plant or shrub, branched, reaching a size of up to 2.5 m in height. The leaves are petiolate, with petioles 0.5-3 cm long, solitary or in pairs, ovate, up to 12 cm long and 4.5 cm wide, and with acuminate apex, cuneate or attenuate base, sparsely pubescent. Flowers usually in pairs or more, rarely solitary, with 1-3 cm long pedicel, calyx up to 0.5 mm long, corolla 5-7 mm long, lobed up to ½ of its length. The fruit is oblong or globose in shape; it is yellow and red.
MARKETABLE PRODUCTS
HABANERO PEPPER MASH
APPEARANCE
Ground paste, thick consistency, with seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
13% Salt
SCOVILLE GRADE
100,000 - 350,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency.
EXPIRATION DATE:
24 months after the grinding date.
HABANERO PEPPER PULP
APPEARANCE
Ground paste, thick consistency, no seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
13% Salt
SCOVILLE GRADE
100,000 - 350,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING AND PULPED:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency. Then the mash is pulped and the seeds are removed.
EXPIRATION DATE:
24 months after the grinding date.
CAYENNE PEPPER
CAPSICUM ANNUUM
Cayenne pepper is a type of Capsicum Annuum. It is generally a mildly hot chili pepper that is used to spice up dishes. Cayenne peppers are a group of conical peppers, 10 to 25 cm long, usually skinny, mostly red in color, often with a curved tip and a wavy skin, hanging from the bush rather than growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.
MARKETABLE PRODUCTS
CAYENNE PEPPER MASH
APPEARANCE
Ground paste, thick consistency, with seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
13% salt
SCOVILLE GRADE
30,000 - 50,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency.
EXPIRATION DATE:
24 months after the grinding date.
CAYENNE PEPPER PULP
APPEARANCE
Ground paste, thick consistency, no seeds
COLOUR
Deep red
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
13% Salt
SCOVILLE GRADE
30,000 - 50,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING AND PULPED:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency. Then the mash is pulped and the seeds are removed.
EXPIRATION DATE:
24 months after the grinding date.
JALAPEÑO PEPPER
CAPSICUM ANNUUM
Jalapeño pepper - so-called because of its traditional center of production, the Mexican city of Xalapa, in the State of Veracruz - or Ají Cuaresmeño which is one of the hottest fruits of Capsicum annuum. The fruit of the jalapeño is fleshy and elongated, reaching 7 cm long and about 3 cm wide at the base. It is a mild spicy fruit variety which reaches between 2,500 and 8,000 units on the Scoville scale.
MARKETABLE PRODUCTS
JALAPEÑO MASH
APPEARANCE
Ground paste, thick consistency, with seeds
COLOUR
Deep red or green
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
8% to 10% Salt
SCOVILLE GRADE
2,500 - 8,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency.
EXPIRATION DATE:
24 months after the grinding date.
JALAPEÑO PULP
APPEARANCE
Ground paste, thick consistency, no seeds
COLOUR
Deep red or green
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
8% to 10% Salt
SCOVILLE GRADE
2,500 - 8,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
GRINDING AND PULPED:
On the same day as the harvest, the grinding process is carried out, incorporating the salt. The grinding time is established according to the desired consistency. Then the mash is pulped and the seeds are removed.
EXPIRATION DATE:
24 months after the grinding date.
WHOLE JALAPEÑO FRUIT IN BRINE
APPEARANCE
Whole fruit in brine. Red or Green
COLOUR
Deep red or green
ODOUR
Free of foreign odours
PRESERVATIVES and/or PRESERVATIVES
8% to 10% Salt
SCOVILLE GRADE
2,500 - 8,000
PRESENTATION
-
200 kilos Barrels
-
1 Gallon resealable Mylar bags
CLEANING AND CLASSIFICATION:
Classification starts at harvesting when fallen fruits are discarded to avoid contamination. Then, fruits are classified according to their color and texture, they are stripped of their leaves and stalks. Afterward, they are washed with turbulent water to loosen the soil, in this phase the poor quality fruits are found and discarded.
EXPIRATION DATE:
24 months after the grinding date.