White chickpeas Sinaloa grown in Mexico, best selection, clean, last harvest, different sizes available 12mm until 8mmm , split chickpeas .
Packing transparent plastic bag 25 kg.
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Grown in the Sonoran Desert in Mexico. Its texture is very similar to red pepper in a small oval shape. Used to make hot sauces or as a condiment. 3 to 6 mm of diameter per unit, measuring between 100,000 and 260,000 Scoville units and 8 of a heat scale out of 10.
Available in 1kg, 5kg or 10kg package presentation. High-quality Mexican Dry Chili Pepper. Contact us for a personalized quotation. MOQ per order is negotiable.
Product obtained by the grinding of red habanero chilli, caribean red, of thick and fluid consistence, with flavor and smell of the predominant habanero chilli. The physics properties, chemicals and microbiologies, achieve the alimentary industry¦s quality and inocuency requierements. Altough , the higher pungency (itching) represents a great oportunity for industrials that pretend to use it for raw material, because it provide a better performance in production processes.
We bunch and pack on cartons our radishes or top them and pack it on polyethylene bags of different sizes. Radishes will be harvested depending on the post-seeding days which may very from 30 to 60 days; we will pack mild flavor and crisp radishes with a minimum size of 5/8 Inches.
Quality
Red Radish are uniform and a similar shape for the variety, well FORMED, smooth, firm but tender texture of, and free of growth or harvest damage, and free from decay, disease or insects. Bunched radish tops are fresh in appearance, turgid, and free of freeze injury or other serious injury, seed stalk, yellowing or other discoloration, disease, decay or insects.
Temperature
Optimum temperature for radishes is 0 C (32 F) and a relative humidity of 95 to 100%, rapid cooling is essential to Achieve the full storage potential for bunched and topped roots. It also can be packed top-iced, with this conditions will have acceptable quality for 7 to 14 days with tops and 21 to 28 days if topped.
Premium natural cured vanilla beans (Vanilla planifolia) produced by experienced small-scale farmers in Papantla, Veracruz, Mexico the historical region of origin of vanilla.
The pods are gourmet-grade, hand-pollinated and traditionally cured, with an intense aromatic profile, high vanillin content, flexible and oily texture, and dark brown to black coloration.
Pod length: 25-30 cm
Moisture content: approximately 30-35%
Production is carried out under agroecological management practices, with batch-level traceability from producer to harvest. Annual production capacity ranges from approximately 10 metric ton, depending on harvest conditions.
This premium vanilla is suitable for high-end gourmet food applications, natural flavor extraction, pastry, confectionery, and specialty ingredient markets.
