Pepper is grown in the North, South - Vietnam.

Early seasons are T8-T9 harvested from T12 to T4 next year.

Main crop (winter-spring crop): Sowing T 10-T11 harvesting T2-T3 onwards.

Summer crop: sowing T4-T5 harvest T8-T9.

The chilli are initially green and, when ripe they turn into a bright red color. Most people who eat chili know that there is a chemical called Capsaicin to make hot pepper. Despite its "sharpness hot" strong, it is one of the most popular spices to known for health and health benefits. Previous studies have shown that capsaicin has antibacterial, anti-cancer, analgesic, and anti-diabetic properties. It has also been found to lower LDL cholesterol levels in obese individuals. Fresh, red or green peppers are a rich source of vitamin C. 100 g fresh peppers provide about 143.7 mcg or about 240% RDA.

Dried Chilli is a product of dried chilli, the moisture content is controlled so that the microorganism can not grow, the Chilli is dehydrated  so that its more spicy than the fresh Chilli. Dried Chilli can be kept for several years if properly stored.

The advantage of dried chilies is weight and volume is reduced many times compared to fresh Chilli so transportation is very economical and does not worry about stamping or damage by shipping. The production process includes picking, washing, drying and packaging.Send information which you need by kimvuongjsc12 in skype or wechat or line

Ms.Linda Nguyen