Red Scotch Bonnet Mash
Red Scotch Bonnet Mash
A preparation of mashed Scotch Bonnet Chilli with all of the organoleptic attributes associated with fresh mashed Scotch Bonnet pepper.
| Origin | Ecuador |
|---|---|
| Presentation | Mash |
| Net Unit Weight | 20kg |
| Pallet Size | 900kg |
| Shelf-life | 24 months |
In Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Organoleptic
This product is red in colour with aroma and flavour characteristic of acidified mash to scotch bonnet pepper.
Texture & Particle Size
Red fresh scotch bonnet pepper (85-81%), salt (12-15%) and acetic acid (3-4%), ground into mash with seeds.
Properties
pH – <4
Storage & Shelf life
Store in a well-ventilated and dry area, away from direct heat and sunlight, at temperatures below 25°C (77°F). Avoid storage with strongly flavoured materials, or with materials that absorb flavours readily. Shelf Life at these temperatures is 24 months. Minimum 6 months on delivery.
Packaging
Inner – 2 x 10kg Doypacks or 1 x 20kg Bucket
Outer – Cardboard box, printed with supplier information (for Doypacks only)
Product Coding & Labelling
The product is coded in the following format:
- Product name
- Net weight
- Best before date
- Batch code (lotnr.)
- Produced in