Pluck the redness nurtured by morning dew in Yunnan-Guizhou, knead it with the fire of years — a bite of spiciness is a love letter from mountains and seas to your tongue. 

A  Chili: A Flavor Choice from Core Production Areas to Global Dining Tables​

Relying on the resources of "China's Capital of Red Dried Chili" and the core production areas in the Yunnan-Guizhou-Sichuan Plateau, our chilies grow in ecological regions at an altitude of 800-1500 meters. Here, the annual sunshine duration reaches 1200-1600 hours, the temperature difference between day and night is 10-15℃, and the weakly acidic red soil is rich in minerals such as phosphorus and potassium. This not only avoids diseases caused by high temperature and humidity but also allows chilies to accumulate more flavor substances during slow ripening, laying a solid foundation for the excellent characteristics of "thick red skin and pure color" from the source. When approaching the fields, fresh chilies emit a fresh pungent aroma, which becomes more intense after drying. Upon opening the bag, you can smell the mellow chili aroma without any impurities or musty smell, which is a direct reflection of natural flavor.​

In terms of core quality indicators, our chilies achieve "double excellence in flavor and nutrition": the spiciness ranges from 30,000 to 100,000 SHU (Scoville Heat Units), covering medium spiciness (30,000-50,000 SHU) suitable for public taste and high spiciness (80,000-100,000 SHU) meeting the needs of those who prefer strong flavors, which can accurately match the dietary preferences of different regions; the color value (ASTA value) is stably between 150-250, far exceeding the industry average. When used in food processing, it provides uniform coloring without the need for additional pigments; in terms of nutrition, each 100 grams of dried chilies contains 100-200 milligrams of vitamin C, which is 3-5 times that of fresh tomatoes. Moreover, the low-temperature dehydration process retains more than 85% of the nutrients, adding health value beyond the spiciness.​

From fresh chilies to diversified forms such as dried chilies, chili powder, and chili sauce, we adopt standardized processing techniques (moisture content controlled at 8%-13%, impurity content ≤1%, breakage rate ≤5%) to ensure each batch of products complies with international standards such as EU EC 178/2002 and US FDA, adapting to multi-scenario needs including catering cooking, food processing, and export trade. Whether it is injecting spicy vitality into hot pot bases or adding flavor layers to sauces, our chilies always maintain stable quality, connecting the expectations of global diners for "vibrant flavors" and becoming your trusted seasoning partner.​

More Models: In addition to regular models, we offer multi-dimensional customized models to cover segmented needs. The basic models include "fine-ground chili powder" (particle size 80-100 mesh, suitable for barbecue seasoning and sauce thickening), "coarsely cut chili segments" (length 1-2cm, ideal for enhancing aroma in hot pots and adding flavor to stir-fries), and "seedless dried chilies" (reducing spicy stimulation, suitable for children's food and light meal seasoning). The advanced models launch "low-temperature freeze-dried chili dices" (retaining over 90% of fresh spicy flavor, suitable for instant soup and snack addition), "high-color-value chili flakes" (ASTA value 220-250, specially designed for coloring high-end sauces and meat products), and "mixed-flavor chili packs" (mixed with spices such as cumin and Sichuan pepper, ready-to-use for outdoor barbecues and home stir-fries). We can provide end-to-end exclusive solutions from raw material selection to finished product delivery according to customers' process parameters, flavor preferences, and packaging specifications.