4685 Dried Chili
Dried chilies are extremely versatile, adding pungency and flavor to various international cuisines, particularly Asian, Indian, and Latin American dishes.
Also known as: Dried Red Chili, Dehydrated Chili Peppers, Dried Hot Peppers
Botanical name: Capsicum spp.
Quick Facts
PLU Code
4685 (4-digit conventional)
Category & Size
Vegetables › Peppers (Capsicums) › All Sizes
Origin
Varieties are grown globally, with major producers including China, India, and the United States
Storage Temperature
Cool, dry: 0°C - 20°C (32°F - 68°F)
Shelf Life
1 - 2 years when stored properly
Status
Approved
About Dried Chili
Capsicum spp. requires cool, dry conditions for optimal storage and transport. Best stored in airtight containers at 11-14% relative humidity and temperatures between 10-20°C.
Nutrition Information
Dried Chili is low in calories and rich in essential nutrients. The nutrition facts for 100 grams of Dried Chili are as follows: Energy 247 kcal, Protein 12.5 grams, Total Fat 3.9 grams, Total Carbohydrates 55.9 grams, Dietary Fiber 26.6 grams, Sugars 10.3 grams, Sodium 18 milligrams.
Vitamins: Vitamin A 150 micrograms, Vitamin C nil, Vitamin E 1.2 milligrams, Vitamin K 29.7 micrograms, Folate 23.7 micrograms, Niacin 2.4 milligrams, Pantothenic acid 2.1 milligrams, Vitamin B-6 1 milligram, Thiamin 0.3 milligrams.
Minerals: Calcium 132 milligrams, Copper 0.3 milligrams, Iron 4.8 milligrams, Magnesium 143 milligrams, Manganese 1.6 milligrams, Phosphorus 231 milligrams, Potassium 2053 milligrams, Selenium 1.5 micrograms, Zinc 0.9 milligrams.
Storage & Handling
Dried chilies should be stored in a cool, dry place away from direct sunlight and moisture. Good air circulation is crucial to prevent mold and moisture buildup
Optimal Storage Conditions:
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Commodity Details
PLU Code Reference
4-digit codes: Conventionally grown produce
5-digit codes starting with 9: Organic produce
5-digit codes starting with 8: Originally intended for GMO (rarely used)
PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).