ATA Whole Dried Chile de Árbol Peppers – Bright, Hot Pods for Salsas & Infused Oils
Whole dried chile de árbol peppers — slender, bright-red pods of 5–8 cm with clean, assertive heat of 15,000–30,000 SHU (HPLC, AOAC 995.03) and moisture ≤11.0%. Supplied inquiry-only by ATA FOOD Co., Ltd. in 10 kg cartons for salsa taquera, infused chili oils and grinding, with a lot CoA reporting SHU and moisture.
SKU: ATA-WHL-ARB · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/
The Slender Red Heat Pod Behind Salsa Taquera — Whole, Bright and Clean-Burning
Chile de árbol is the heat specialist of the Mexican dried-chili pantry: a thin, bright-red pod whose clean, direct burn and light nutty note make it the standard partner to mild base pods like ancho. This SKU supplies the whole dried pod, stem on, so salsa makers, oil infusers and grinders control toasting and deseeding themselves.
- ATA Whole Dried Chile de Árbol Peppers deliver 15,000–30,000 SHU, typically around 23,000 SHU by HPLC (AOAC 995.03).
- ATA Whole Dried Chile de Árbol Peppers are slender whole pods of 5–8 cm with a thin, glossy bright-red skin.
- ATA Whole Dried Chile de Árbol Peppers are dried to moisture ≤11.0% (ISO 939) for stable storage and clean handling.
- ATA Whole Dried Chile de Árbol Peppers ship in 10 kg cartons (25 kg on agreement), FOB Qingdao.
- The HS code for ATA Whole Dried Chile de Árbol Peppers is 0904.21.0000 (dried Capsicum, neither crushed nor ground).
Product Snapshot
ATA Whole Dried Chile de Árbol Peppers are produced from ripe red árbol-type peppers (Capsicum annuum) sourced through Chinese chili-growing belts, dried, graded and packed via the Qingdao corridor. The pods keep the variety’s defining traits: a thin wall that toasts in seconds, abundant seeds, and a searing but short, clean heat that flavors a salsa without muddying it.
The buyer for this SKU is a hot-sauce or salsa manufacturer, a producer of infused chili oils, or a grinder building árbol-led blends — buyers who need a dependable mid-hot whole pod rather than commodity crushed chili of mixed varieties.
Key Specifications at a Glance
| Item | Specification |
|---|---|
| Product form | Whole dried chile de árbol pods, stem on |
| Botanical name | Capsicum annuum (árbol type) |
| Heat range | 15,000–30,000 SHU |
| Typical heat | Around 23,000 SHU by HPLC (AOAC 995.03) |
| Pod size | 5–8 cm long, slender, approx. 0.6–1 cm wide |
| Appearance | Thin, glossy bright-red skin |
| Moisture | ≤11.0% (ISO 939) |
| Packaging | 10 kg cartons standard; 25 kg on agreement |
| Shelf life | 18–24 months cool, dry and dark |
| Origin | Chinese chili-growing belts; dried and packed via the Qingdao corridor |
| HS code | 0904.21.0000 |
Technical Specification
Physical
| Parameter | Specification |
|---|---|
| Form | Whole dried pods, stem on, seeds in |
| Pod length | 5–8 cm |
| Pod width | Approx. 0.6–1 cm, slender tapered shape |
| Skin | Thin, smooth and glossy; bright red |
| Foreign matter | Sorted and graded before packing; confirm the buyer’s tolerance in the RFQ |
Chemical
| Parameter | Specification |
|---|---|
| Heat range | 15,000–30,000 SHU |
| Typical heat | Around 23,000 SHU by HPLC (AOAC 995.03), reported on the lot CoA |
| Moisture | ≤11.0% (ISO 939) |
| Flavor profile | Clean, direct heat with a light nutty, grassy note after toasting; thin wall, low fruit body |
Microbiological
| Parameter | Position |
|---|---|
| Treatment options | Steam sterilization or untreated supply can be discussed in the RFQ, matched to the buyer’s downstream process |
| Storage control | Moisture ≤11.0% and sealed cartons keep the dried pods stable through the declared shelf life |
| Lot documentation | Microbiological status can be confirmed against destination and buyer requirements at RFQ stage |
Contaminants & Compliance
| Area | Position |
|---|---|
| Production alignment | Produced under ISO 22000 / HACCP / BRCGS-aligned programs |
| Contaminant documentation | Confirm the destination regulation set in the RFQ so the correct CoA and supporting documents are issued for that market |
| Supporting documents | Lot CoA reporting SHU and moisture; phytosanitary and origin documents as applicable to the shipment |
How This Product Differs
vs. ATA Whole Dried Ancho Chili Pods
- Heat: Árbol runs 15,000–30,000 SHU; ancho runs 1,000–2,500 SHU. They sit at opposite ends of the blend.
- Blend role: Ancho is the base/body pod. Árbol is the heat accent — classical salsas combine a large ancho share with a small árbol share.
- Pod build: Árbol is small, thin-walled and seed-heavy; ancho is large, wide and fleshy. Toasting time and rehydration yield differ accordingly.
vs. crushed red chili and chili flakes in the ATA catalog
- Form: This SKU is the whole named-variety pod; crushed/flaked listings are mixed-variety broken chili. Variety identity is what a salsa maker is buying here.
- Process control: Whole pods can be toasted whole and deseeded for a clear, bright salsa; flakes carry stems and seed fragments already mixed in.
- Heat consistency: A single-variety árbol stream holds a narrower SHU band than blended crushed chili.
Industrial Applications
- Salsa taquera and red table salsas: Toasted and blended with tomatillo or tomato for the classic bright, hot taco salsa.
- Infused chili oils (aceite de chile): Whole pods infused in oil for a clean red oil with direct heat, used in Mexican and fusion kitchens at scale.
- Pozole and soup garnish blends: Ground árbol as the hot component of garnish and seasoning blends.
- Hot sauce production: A whole-pod heat base that can be fermented, cooked or blended with milder pods for balance.
- In-house grinding: Single-variety árbol powder and árbol-led flakes from a traceable whole-pod stream.
Trial note: the thin wall toasts in seconds — over-toasting turns árbol bitter, so trial batches should fix toast time before scaling; rehydration is fast, typically 15–20 minutes in hot water.
Packaging, MOQ, Logistics & Shelf Life
- Standard packaging: 10 kg cartons.
- Bulk option: 25 kg on agreement.
- Samples: 500 g–5 kg available for evaluation.
- MOQ: Confirmed at RFQ by packaging format.
- Shelf life: 18–24 months stored cool, dry and dark in sealed cartons.
- Storage: Keep sealed and dry; dried pods reabsorb moisture, which is why the ≤11.0% packing moisture and carton integrity matter.
- Incoterms: FOB Qingdao; CIF / CFR on request.
- HS code: 0904.21.0000 — dried Capsicum fruit, neither crushed nor ground. Crushed or ground árbol would fall under 0904.22, a different product form.
Certifications & Export Documentation
- Production under ISO 22000 / HACCP / BRCGS-aligned programs.
- Halal and Kosher documentation on request.
- Lot CoA reporting SHU (HPLC, AOAC 995.03) and moisture.
- Commercial invoice, packing list, bill of lading (B/L) and Certificate of Origin / Form E as applicable to the shipment.
Frequently Asked Questions
1. How hot is chile de árbol compared with cayenne?
Comparable territory: árbol runs 15,000–30,000 SHU, typically around 23,000 SHU. Buyers choose árbol over generic cayenne-type pods for its clean, short burn, bright color and the salsa tradition built around the variety — not for a different heat class.
2. Why buy whole pods instead of crushed árbol or flakes?
Whole named-variety pods can be toasted whole and deseeded for a clear, bright salsa, and the variety identity stays verifiable. Crushed product mixes stems and seed fragments in before the buyer can control them.
3. Do the pods come with stems and seeds?
Yes — whole pods, stem on, seeds in, as is standard for whole-pod trade. Árbol is seed-heavy by nature; buyers who need a deseeded stream should state it in the RFQ so preparation can be discussed.
4. What is the classic way this pod is used?
As the heat partner to mild base pods: a large share of ancho or guajillo for body, a small share of árbol for fire — the structure behind salsa taquera and many red table salsas.
5. How fast do the pods rehydrate and toast?
Fast on both counts: the thin wall rehydrates in about 15–20 minutes in hot water and toasts in seconds. Fix toast time in trials — over-toasted árbol turns bitter.
6. What pack sizes and samples are available?
Standard packing is 10 kg cartons, with 25 kg on agreement. Samples of 500 g–5 kg are available for evaluation before a bulk RFQ.
7. How should the pods be stored and how long do they keep?
Store sealed, cool, dry and dark. Shelf life is 18–24 months under those conditions; the packing moisture of ≤11.0% is what protects that window.
8. What information is needed for an RFQ?
Send destination market and port, quantity and preferred packaging, intended application, any specific CoA or certification requirements (for example Halal or Kosher documentation) and required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.
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