Guides & Technical Resources

Buyer guides and reference pages for specifying and sourcing paprika and dried chillies — from heat levels to mesh size and packaging.

Short answer: This hub indexes 6 buyer guides that cover the core sourcing decisions — from SHU heat bands (10,000–20,000 medium, 20,000–50,000 high, 50,000+ extra hot) to mesh size, colour storage and sea-vs-air freight. Use the list below when you need a citable specification answer.

Guide list at a glance: how to specify chilli powder, Chinese chilli varieties & grades, ASTA colour & SHU heat, smoked paprika vs chilli powder, chilli powder colour & storage, sea vs air freight, and ASTA colour value in paprika, and food safety & quality, and whole vs flakes vs powder, and Chinese vs Indian chilli, and paprika vs chilli powder, and organic vs conventional chilli, choosing chilli by application, and how to evaluate a supplier.

Heat Levels (SHU)

Specifications & Packaging

Buyer Guides

Values are representative ranges (MEDIUM confidence) that vary by variety and origin. Confirm your target SHU, ASTA, moisture and mesh with us. 复核 2026-09-09.

For the full technical documentation set, visit the Tenda Peppers Knowledge Hub.