Dry Chili
Probably the most common ingredient in Indonesian cuisine. Ground it to make chili sauce or chili powder. But if you are keen for an extreme heat, do add more and enjoy the delicious heat.
Available In
Bottle
Box
Pouch
Refill
Sacks
Packaging Size
1-25kg
100gr
15gr
500gr
70gr
Sterilization
Steam Sterilization
Find at Marketplace:
More Information :
| Produk Type | Whole |
| Texture | Crispy |
| Performance | Whole chili with stalk |
| Warna | Red |
| Taste & Aroma | Bright with smoky undertones and Aromatic scent |
| Moisture Content | Less than 12% |
| Ingredients | Chili |
| Recommended Application | As a spice or complemantary ingredients |
| Cuisine | Rendang, semur, gochujang, gochugaru, sambal kering |
| Handling and Storage | At the room temperature (max. 25 °C), tightly closed, avoid direct sunlight |
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