Description
Chili Mexican Pepper — Fresh Mexican Chili Pepper — Product Data
Available
Harvest
Off
Harvest
Off
| Variety | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 🌶️Chili (Mexican) | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
HS Code: 0709
Availability: Year-round (peak May–Sep)
Availability: Year-round (peak May–Sep)
Chili Mexican Pepper — Specifications
| Sizes | Packed by weight – 5 KG, 10 KG cartons; retail: 250 g / 500 g punnets; bulk crates on request |
|---|---|
| Packing & Packages |
– Export cartons (ventilated): 5 KG, 10 KG – Retail punnets/trays: 250 g, 500 g (clamshell or sealed film) – Bulk HDPE crates for processing or wholesale; vacuum packs on request |
| Pallet & Container Info |
– Approx. 100–120 cartons / pallet (depending on carton size) – 20–22 Pallets / 40 FT Reefer Container (stacking depends on carton configuration) |
| Brand Name | Egy Taste (or as per buyer request) |
| Availability | Fresh Mexican-style chilis are supplied year-round with peak harvest and best quality typically between May and September depending on region and cultivar. |
| Description & Features | Egyptian-grown Mexican chilis — thin-skinned, bright-colored, and aromatic with medium to high heat depending on cultivar. Suitable for fresh markets, processing, and foodservice. Good firmness and shelf-life when precooled and handled under cold-chain. |
| Quality & Handling | Picked at optimal maturity, precooled, graded and packed under hygienic conditions. Recommended storage 0–4°C with 90–95% RH for best shelf-life (typically 2–4 weeks depending on handling). |
| Certifications | HACCP, GlobalGAP, ISO 22000 available on request; phytosanitary certificates provided for export. |
| Marketing Note | We supply fresh chilis to retail and processing markets; private label, custom sizing, and ripeness specifications available. Samples, COA and logistics support provided upon request. |
Reviews
There are no reviews yet.