Jinta Chilli
A medium-heat chilli at 10,000–20,000 SHU from Gansu, with long deep-jujube-red pods and a thick glossy skin — the standard for visible flakes and bright colour.
Indicative price: USD 1,500–1,700 per metric ton, FOB Qingdao — MOQ, packing and specification confirmed on quotation.
What is Jinta chilli?
Jinta is a medium-heat chilli chosen more for its appearance than its heat. The pods run 11–14 cm long, about 2–2.4 cm across and roughly 17 g each, with a deep jujube-red colour and a thick, smooth, glossy skin. That combination makes it a preferred variety for flakes where the chilli must read clearly in the finished product. See the medium heat page for the band.
| Property | Detail |
|---|---|
| Heat (SHU) | 10,000 – 20,000 |
| Region | Gansu |
| Fruit type | Long pod (11–14 cm), thick glossy skin |
| Best for | Visible flakes, colour, seasoning |
What is Jinta pepper used for?
- Visible chilli flakes
- Pizza topping and seasoning blends
- Chilli paste
- Whole dried chilli (medium heat)
Jinta vs Erjingtiao vs Xian
Jinta and Xian sit in the same 10,000–20,000 SHU medium band, while Erjingtiao runs 15,000–30,000 SHU. They are bought for different reasons. Jinta is the colour and appearance variety — long, deep-red, glossy pods that read clearly as visible flakes. Erjingtiao leans aroma and is the classic for chilli paste. Xian is the versatile middle — dark red and oily, used for chilli powder and sauce. If your product is judged by how the flake looks, choose Jinta; if it is judged by aroma, choose Erjingtiao.
How to specify Jinta chilli
Name the variety, then the form and mesh. For flakes, 20–40 mesh keeps the red skin visible; for powder, 60–80 mesh. Confirm moisture (under 13%) and whether you need de-seeded flake. Jinta's colour is its selling point, so state your colour expectation (ASTA) if it matters.
Heat values are representative per variety. Confirm your exact SHU window, form and mesh when you inquire.
Jinta by the numbers: why it's a colour buy
Jinta pods run 11–14 cm long and roughly 17 g each — about 59 pods to the kilo (1,000 g ÷ 17 g). That large, glossy pod is why Jinta reads clearly as a visible flake: each flake is a big, bright piece of red skin. On heat, Jinta is 3.5–7× milder than Jixin (10,000–20,000 vs 50,000–70,000 SHU) — so it is bought for appearance and colour, not burn.
Buyer Specification
The matrix below is confirmed together before quotation — our typical range against your target. Where a value reads Confirm specification, we set it to your requirement and document it in the quotation.
| Specification | Typical / available |
|---|---|
| Product form | Confirm specification |
| Variety | Jinta |
| Heat level (SHU) | 10,000–20,000 |
| ASTA colour value | Confirm specification |
| Mesh size | Confirm specification |
| Moisture | <13% |
| Processing | Confirm specification |
| Certifications | ISO 9001 & HACCP standard — BRC, Halal, Kosher on request |
Values are representative ranges. Packaging (bulk, retail or OEM), MOQ and the document set (COA, batch traceability, phytosanitary) are confirmed on inquiry — always confirm your exact target specification before a final order.
In the same 10,000–20,000 SHU band
Other varieties in this band: Xian, Lantern.
Frequently Asked Questions
What is Jinta chilli?
Jinta is a medium-heat chilli from Gansu at 10,000–20,000 SHU. Its pods are long (11–14 cm) with a deep jujube-red, thick glossy skin, making it a standard for visible flakes and bright colour.
How hot is Jinta pepper?
Jinta is medium heat, 10,000–20,000 SHU — mild enough for general seasoning and flakes, with the heat of Xian. It is chosen more for colour and appearance than for heat.
What is Jinta pepper used for?
Jinta is used for visible chilli flakes, pizza topping, seasoning blends and chilli paste. Its deep red colour and thick glossy skin make it a preferred flake variety.