Import Dried Chili, With Or Without Root — Buy in Bulk from Supplier in China

Weifang Manna Foods Co., Ltd. offers dried chili that can be supplied with the root attached or completely root‑free. The catalogue includes four flavour levels - sweet, medium, hot and extra hot - sourced from varieties such as sweet pepper, pod pepper, Yidu chili and rod chili. Each chilli is processed to retain its natural colour and aroma, providing a consistent product for bulk buyers. The supplier lists ISO and FSSAI certifications among its quality assurances.

Standard processing involves cleaning, hot‑air drying, de‑seed/retain‑root selection and final metal‑detector screening. Typical moisture content for these dried chilies ranges from 8 % to 12 % to ensure long‑term stability. While exact packaging is not detailed, the industry commonly uses 20 kg cartons or 25 kg bulk bags, which the supplier can accommodate. Shelf life under proper storage conditions is generally up to 12 months, matching common practice for dried spice products.

The product is suitable for food manufacturers, restaurant chains and spice blend producers seeking authentic Chinese chilli flavours. Importers should discuss payment terms directly with the supplier, as flexible arrangements are mentioned. Lead times are not specified in the listing, so buyers are advised to confirm the production schedule before placing an order. Shipments originate from Weifang, Shandong, China and can be organised under FOB or CIF incoterms according to the buyer’s preference.

Weifang Manna Foods Co., Ltd. is situated at the south side, 50 m east of 206 National Way Jiqing Freeway Cross Roads, Hanting District, Weifang, Shandong, China, postal code 261000. The supplier carries a harbor‑level trust tier, though the platform records a 0 % response rate, indicating that communication may need proactive follow‑up.

The company produces a range of dried chilies covering sweet to extra hot levels, offering both root‑on and root‑off options. Their processing line includes cleaning, hot‑air drying, selective root removal and metal‑detector screening, aligning with common practices for spice preservation. Certifications cited are ISO and FSSAI, reflecting compliance with international food‑safety standards.