Orange Habanero Chilli Puree
Also known as Habanero Chilli Paste.
Puree with a thick and fluid consistency, with a characteristic flavor and aroma of the habanero pepper.
The production process of the habanero chilli puree is summarized below:
Selection, washing and sanitization of the fresh fruit, grinding, formulation, packaging.
Ingredients: orange habanero pepper, salt, acetic acid, phosphoric acid, sodium metabisulfite and sodium benzoate.
Particle size: The particle size is obtained by passing the fruit through a sieve with 1mm perforations.
Use: For direct consumption or as an ingredient to make snacks, soups, sauces, dressings, beverages, seasonings, sweets, meat products (sausages, hams, hamburguers, etc.), dairy products (cheeses, flavored butter, etc.), sea products, ethnic products (tamales, tortillas, guacamole, beans, etc.), and any food in which you want to taste this exquisite flavor.
|HS Tariff Class Code||2001909999|
|Used In||Alcoholic Beverages, Bakery, Bread, Dairy, Fish, Meat, Non-Alcoholic Beverages, Nutritional Beverages, Poultry, Sauces, Snacks and Cereals, Spices, Flavors|
|Nutritional Information||Serving Size: 100 gr | Calories per serving: 45 | Calories from fat: 10 | Total fat: 1g | Total carbohydrate: 7g | Protein: 2g|
|Halal (Certifying Agents)||Not Halal|
|Recommended Storage Conditions||Store in a cool and dry place, at a maximum temperature of 35 ° C, in its hermetically sealed primary packaging, in a place free from insects, rodents, foreign matter, strange odors and pests. Keep the product out of direct sunlight. Shake before using.|
|Attachment File||Download Link|
|Specification||CL-HE-IA-187 PURE DE CHILE HABANERO NARANJA .pdf|
|SDS Document||158-160 HOJA DE SEGURIDAD DE PURÉ DE HABANERO 2021.pdf|
|Allergen and Food Sensitivity Statement||FP-Allergen Statement Habanero Chilli Puree Formula 158 - 159.pdf|
|Lead Time To Ship||15days|
|Country of Origin||Mexico|