Hot Pepper Paste
Our pepper paste is made from sun-dried hot red peppers, then ground and blended with sea salt and vinegar. Sun drying concentrates the material without cooking, which preserves the deep red colour sauce manufacturers look for.
At 2.5% acidity, the paste is stable and keeps without cold chain. Its thick texture allows it to be fed straight into a production line, with no prior reduction.
It is intended for food manufacturers, sauce producers and private label supermarkets. Available in industrial packs and drums; heat level, grind and format can be adjusted.
Technical Specifications Table
| Acidity Level | 2.5% |
| Ingredients | Red hot chilies, salt, vinegar, acidity regulators. |
| Usage Ideas | Industrial base for sauces, meat marinades, foodservice preparations. |
| Shelf Life | See product label — please contact us |
| Storage Conditions | Store in a cool, dry place away from direct sunlight. |
| Country of Origin | Morocco |
Product Certifications
Available Packaging Formats
Direct B2B Export Inquiry
Interested in exporting this product? Fill out your packaging needs and requested quantity, and our international sales team will provide a customized container quote.
Related Condiments
Hot Sauce
Hot sauce from aged red chilies, 3% acidity. Clean heat for foodservice and retail. B2B export.
Lemon Pickled Gherkins
Small-gauge gherkins with Moroccan lemon, brine at 4% acidity. Firm crunch. B2B export in jars and drums.
Caper Paste
Moroccan caper paste in sunflower oil, 3% acidity. Pronounced umami for gourmet use. B2B export.