Chili (Hot Pepper) - Angreen (bird’s eye, long hot, jalapeño, etc.) · 베트남

Chili (Hot Pepper) Product name Chili (hot pepper) Scientific name Capsicum spp. (C. annuum, C. frutescens, etc.) Colors / Varieties Red / Green (bird’s eye, long hot, jalapeño, etc.) Growing regions Vietnam: Dong Thap, An Giang, Long An (Mekong); South-Central: Binh Dinh, Phu Yen, Ninh Thuan, Binh Thuan; Highlands: Gia Lai Season Year-round; multiple plantings; regional peaks Nov–Apr Grade & Size Class I · per program (length 6–14 cm typical) Packing 2–5 kg or 5–10 kg export carton / clamshells for retail HS Code 0709.60 (fresh) Storage Temp ~7.5 °C (best); 5 °C acceptable up to ~2 weeks Shelf Life ~3–5 weeks at ~7.5 °C (variety-dependent) Nutrition / Benefit "Heat with Character Clean heat, bright finish. Smooth, firm pods with a lively aroma. Heat level ranges by variety but stays sharp and clean in cooking, bringing depth without muddiness. Best for: sauces, stir-fries, pickling, marinades. Nutritional lift: vitamin C, capsaicinoids. Serve & store: keep at 7–10 °C, dry and ventilated; use within 1–2 weeks; avoid ethylene exposure to preserve firmness." Export standards VietGAP, GlobalG.A.P.