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Be pepperll
Shandong
20251122
The raw material is bell-type chilli pepper in green, red and yellow, harvested in the Shandong summer and frozen as strips or dice rather than whole. Whole peppers travel badly and arrive with soft shoulders, so the trade converts them early: wash, core, seed, cut, blanch where wanted, then individually quick freeze. What you buy is a coloured, portionable ingredient for a line, not a vegetable for display.
Two formats cover most orders. Strips run 5–7 mm wide and a length your line can handle, usually 30–50 mm, and they are what a pizza or a fajita blend looks like. Dice are cut 10×10 mm or 20×20 mm, with 10 mm going into sauces and ready meals and 20 mm into stews where the piece must survive cooking. Anything outside those three cuts is a new die and a new sample approval.
Blanching deactivates the enzymes that turn a red strip brown in the freezer, and it also softens the wall. A lightly blanched strip keeps bite but has a shorter practical storage life; a fully blanched strip holds colour for eighteen months and collapses in a stir-fry. Ask what the blanch is for before you ask for the colour: retail packs sold on appearance want the fuller blanch, foodservice where the pepper is cooked again usually wants less.
Chilli heat is a natural variable, not a manufacturing tolerance, and ignoring it produces complaints. Write the range in Scoville units or in a descriptor tied to your own reference sample, and say whether the buyer accepts lot-to-lot movement inside that band. Sweet bell types sit at the bottom of the scale and are chosen for colour rather than heat; hotter types are a separate line. Retain a sample from every lot so a heat dispute is settled against material rather than memory.
Frozen pepper is bought by pizza and ready-meal plants, sauce and salsa manufacturers, foodservice distributors running fajita and stir-fry mixes, and retail private label for frozen vegetable blends. Colour contrast is usually the reason it is in the recipe at all, which is why mixed-colour packs need the ratio written down: a three-colour blend at equal thirds looks different from one at 50/20/30. Buyers building a frozen range also take our frozen mixed vegetables on the same loading.
Standard packing is 10 kg poly-lined cartons, with 1 kg and 2.5 kg retail bags for private label and 20 kg bulk cartons for industrial users who decant. Strips and dice cube out differently, so the loading figure is calculated per format. Cartons carry lot number and production date, pallets are edge-protected, and mixed-item loads are consolidated; our frozen diced onion ships on the same schedule.
Minimum order is 1 metric ton per cut and per colour ratio. A 20-foot container loads around 16 tons and a 40-foot around 25 tons in 10 kg cartons. Terms are FOB Qingdao, with payment settled in full before the goods leave the plant, and lead time is normally within three weeks of a signed contract. Shipments carry commercial invoice, packing list, certificate of origin, certificate of analysis and phytosanitary certificate; HALAL and KOSHER documentation is available on request.
Product | IQF chilli peppers, strips and dice |
Colours | Green, red, yellow; mixed ratios to order |
Strips | 5–7 mm wide, 30–50 mm length |
Dice | 10×10 mm and 20×20 mm |
Heat | Sweet bell to medium; range agreed per contract |
Process | Washed, cored, seeded, blanched to order, IQF |
Free flow | Separate pieces after cold storage, no blocking |
Packing | 10 kg cartons; 1 kg / 2.5 kg retail; 20 kg bulk |
Storage | −18 °C, 18 months |
MOQ | 1 metric ton per cut |
Loading | Approx. 16 t / 20'FCL, 25 t / 40'FCL |
Trade terms | FOB Qingdao; payment before shipment |
Three things move between lots and none of them is a defect in itself: colour depth, which follows the growing season; wall thickness, which follows variety and irrigation; and heat, which follows both. What is a defect is a strip that has lost its shape or a pack that has frozen into a block. Judge the first three against your retained sample and the last two against the specification.
To the level the customer specifies: light blanch for foodservice where the pepper is cooked again, fuller blanch for retail packs that must hold colour over a long freezer life.
Yes. State the percentage split and it goes into the specification and is checked at packing, which is how a blend stays consistent.
Yes for both strips and dice, since seed shows as dark specks in a pale sauce. A small amount of internal membrane is unavoidable and is not counted as a defect.
Ten millimetre dice disappear into a sauce and thicken it; twenty millimetre dice hold shape through a stew. Choose by what the eater should see.
One metric ton per cut, FOB Qingdao, paid in full before the container leaves the plant, normally within three weeks of a signed contract.
