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We provide high-quality Rwanda hot pepper to the local and export markets. We source the raw fresh Rwanda hot pepper from family growers in the country.
Rwanda hot pepper (Capsicum annum) is the chili pepper but uses the ‘hot’ attribute because of its intense heat and different color other than red. It is on average 9 to 12 centimeters long with very intense, spicy walls with similarly hot seeds. Though there are red types, it mostly ripens from green to a chocolaty-brown color. Its Scoville heat units (SHU) levels reach 360,000 which place it in the same capsaicin level as bird’s eye and habanero. Much of the capsaicin comes from the walls of the skin and the seeds. This member of the pepper family has origins in Mexico. Hot pepper was popular in culinary and barter use in the Aztec civilization of the 15th century in Mexico.
Consumption of hot pepper is a lease into a disease-free body courtesy of its 239 percent of vitamin C. The spice also provides 19 percent of the daily needs of vitamin A. This is courtesy of the bright pigment of the ripe pod which houses beta-carotene. Dietary fiber which promotes good digestion comes in at 6 percent. The level of fat is negligible, which means that the spice helps heart health and lowers blood cholesterol.
We source Rwanda hot pepper from Bugesera district in Eastern Province. Our family growers cultivate it under responsible agricultural conditions: they use chemical sprays sparingly and maximize on the application of farmyard manure. We only deal with farmers with less than 2 acres of land which makes it easy to maintain.
We harvest Rwanda hot pepper by hand. We look for pods that have attained full length, are still green with some few signs of ripening brown and the firm pods have gained thick skins. We use snippers to cut the 12-centimeter long pod and always retain a stalk for holding it. To ensure rot-free produce, our workers wear gloves which unlike bare hands do not pinch the skins. By following these careful, hygienic picking procedures, we prolong the shelf life of the harvest to 85 days.
We sort the harvested Rwanda hot pepper at the sorting venue in a phytosanitary manner. Our glove-clad workers brush sediments and debris from the pods. Rather than washing (which may prolong curing), we wipe clean the pods using sanitized towels. After a few days of sun-drying or a few hours of artificial air drying, we assemble the healthy pods for packing.
We pack Rwanda hot pepper in diverse packages. The basic ones are bulk cartons with a capacity for 90 pods each. The standard packages contain medium-size pods and can feature between 60 and 70 pods. The largest pods go into bulk cartons which hold between 45 and 60 pieces at a go. Unlike other capsicum family members like bell peppers, hot peppers are quite convenient to carry as long as they are in polyethylene-lined boxes like the above. We indicate the count per box, the country of origin and the packing date in each consignment’s label.
We store Rwanda hot pepper in a cool environment with low lighting to maintain freshness, pungency and color. We keep an average temperature of 4.5 degrees Celsius. The storage duration can range from 14 to 21 days. We transport the produce via special trucks under hydro-cooled conditions expeditiously to Kigali International Airport. The dispatch normally makes it to your destination in a matter of a day or two depending on the relative distance of your destination.
Whether you need them brown or red-colored, we provide Rwanda hot pepper cargo when it is still in its early ripening phase with a high freshness index of 90 percent. You also get a guarantee of quality from the fact that we source it only from Global Good Agricultural Practices (GAP)-certified sources. If you are into quantity, you will not be disappointed as we keep a check on each package so that it adds up to your exact order size. On top of that, we prioritize on fair and competitive prices to make our produce affordable for every buyer. This is why you need to make an order today!
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