ATA Whole Dried Habanero Peppers – Fruity Chinense Pods at 200,000–350,000 SHU

SKU: ATA-WHL-HAB · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The lantern pod that brings fruit with the fire

Habanero is the defining pod of Capsicum chinense: a small lantern-shaped pepper whose heat arrives with an unmistakable apricot, citrus, and tropical-fruit aroma that no annuum variety reproduces. Dried whole, the pod keeps that aroma locked in until the buyer grinds or rehydrates it — the reason sauce houses buy whole habanero rather than pre-ground powder when the fruit note is the product’s signature.

• ATA Whole Dried Habanero Peppers deliver 200,000–350,000 SHU, typically around 275,000 SHU by HPLC (AOAC 995.03).
• ATA Whole Dried Habanero Peppers are whole lantern-shaped pods 3–5 cm long, supplied in orange and red grades.
• ATA Whole Dried Habanero Peppers are dried to ≤11.0% moisture (ISO 939) for stable storage and aroma retention.
• ATA Whole Dried Habanero Peppers ship in 10 kg cartons (25 kg on agreement), FOB Qingdao.
• The HS code for ATA Whole Dried Habanero Peppers is 0904.21.0000 (dried Capsicum, neither crushed nor ground).

Product Snapshot

ATA Whole Dried Habanero Peppers are produced from ripe chinense pods grown in Chinese chili belts, dried gently to protect the volatile fruit aromatics, graded by color, and packed through the Qingdao corridor. Grading removes broken and darkened pods so the lot reads as clean lanterns in orange and red.

The buyer for this SKU is a hot-sauce manufacturer building Caribbean-style or fruit-forward lines, a jerk-seasoning blender, or a grinder who wants to mill habanero to order — buyers who need the whole pod’s aroma and handling control, not a commodity powder.

Key Specifications at a Glance

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

vs. habanero powder lines in the catalog

• Form: Whole pods versus ready powder. Whole pods hold the fruit volatiles until grinding; pre-ground powder begins losing its top aroma from the day it is milled.
• Control: The buyer decides grind size, seed inclusion, and blend ratio at their own mill; powder buyers take the grinder’s decisions.
• Use: Choose whole pods for grind-to-order programs and sauce houses that rehydrate and blend whole fruit; choose powder for immediate, no-mill dosing.

vs. ATA dried pequin chili peppers

• Heat: Habanero runs 200,000–350,000 SHU — roughly five times pequin’s 40,000–60,000 SHU.
• Flavor: Habanero is tropical-fruity and floral; pequin is bright, citrusy, and woody. They are not substitutes in a signature recipe.
• Pod: Habanero is a 3–5 cm thin-walled lantern; pequin is a 1–2 cm oval. Habanero gives far more flesh per pod for sauces.

Industrial Applications

• Caribbean-style hot sauces: The signature pod of Scotch-bonnet-style and habanero table sauces, rehydrated and blended with fruit, mustard, or vinegar bases.
• Fruit-forward hot sauces: Mango, pineapple, and peach habanero lines where the pod’s own fruit aroma reinforces the fruit base.
• Jerk seasonings and marinades: Ground whole pods in dry jerk rubs and wet marinade pastes.
• Grind-to-order powder: Single-variety habanero powder milled fresh for retail and food-service spice lines.
• Snack and sauce heat systems: A fruity high-heat component layered under faster annuum heat in compound blends.

Handling note: this is a high-capsaicin product. Handle pods and ground material with gloves, eye protection, and dust control; wash equipment and hands after contact, and keep milling areas ventilated. Rehydration takes about 20–30 minutes in hot water; a short toast is not recommended, as the thin skin scorches quickly and the fruit aroma is heat-sensitive.

Packaging, MOQ, Logistics & Shelf Life

• Standard packing: 10 kg cartons.
• Bulk option: 25 kg on agreement.
• Samples: 250 g–2 kg available for evaluation.
• MOQ: Confirmed on RFQ according to packaging format.
• Shelf life: 18–24 months stored cool, dry, and dark in sealed cartons.
• Storage: Keep sealed, dry, and dark; dried pods reabsorb moisture, and light and heat degrade both color and fruit aroma, so 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. Ground habanero would fall under 0904.22, a different product form.

Certification & Export Documentation

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Batch 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. Are orange and red pods different in heat or flavor?

Both sit in the same 200,000–350,000 SHU window. Red pods read slightly fuller and sweeter; orange pods read brighter and more citrus-led. State a color preference in the RFQ if your recipe depends on it.

2. Why buy whole pods instead of habanero powder?

Aroma and control. The fruit volatiles that define habanero fade fastest after milling, so whole pods ground on site taste fruitier; the buyer also controls grind, seed ratio, and blending.

3. Is habanero the same as Scotch bonnet?

They are close chinense relatives with overlapping heat and fruit character, and recipes often swap them. This SKU is habanero-type pods; if your specification names Scotch bonnet, state it in the RFQ so it is checked before quotation.

4. How hot is habanero compared with ghost pepper?

Habanero is the milder of the two: 200,000–350,000 SHU against roughly 800,000–1,000,000 SHU for ghost pepper, and its heat builds slower with far more fruit flavor. Choose habanero for flavor-led heat, ghost for maximum-heat systems.

5. What handling precautions apply?

Treat it as a high-capsaicin ingredient: gloves, eye protection, dust control during milling, ventilated work areas, and thorough washing of hands and equipment after handling.

6. What pack sizes and samples are available?

Standard packing is 10 kg cartons, with 25 kg on agreement. Samples of 250 g–2 kg are available for evaluation before a bulk RFQ.

7. How should 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 ≤11.0% packing moisture is what protects that window, and darkness protects the fruit aroma.

8. What information is needed for an RFQ?

Send destination market and port, quantity and preferred packing, target 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.