Chili Paste 13%
IQG Foods produces chili paste in Egypt at 13% Brix from freshly harvested Egyptian hot red peppers of the jalapeño type. The paste sits at 5,700 to 6,700 Scoville — hot enough to carry a sauce without overwhelming it. No additives or preservatives, packed aseptically in steel drums for an 18-month shelf life at ambient temperature.
Specifications
Suitable For
Packaging
Packaging
Weight
Storage
20′ FCL
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Net weight
Dispensing
Storage
Reading the Scoville Number
At 5,700 to 6,700 Scoville this paste sits in the middle of the heat scale. A jalapeño off the plant runs anywhere from 2,500 to 8,000, and this is the upper half of that range — hot enough to register, far below the habanero territory that most formulations cannot absorb.
That position is what makes it a base rather than an additive. A sauce built on a 100,000 Scoville paste needs dilution before anything else can be tasted. At 6,000 the heat sits alongside the other ingredients instead of erasing them, which is why this grade dominates commercial hot sauce, harissa and chili-based condiment production.
The sieve at 1.5 and 0.8 mm gives a paste with structure but no identifiable pieces. Coarse enough to read as a real pepper preparation, fine enough to pass through a filling nozzle without blocking it.
Bostwick runs 4 centimetres or more at 13% Brix. That is a firm body that holds its position in a jar rather than separating, and it thins predictably when blended into a thinner sauce.
Counter-Seasonal to Europe
Egyptian pepper runs October through May and peaks in the winter months, December to March. That timing is the commercial point.
European pepper production peaks in summer and stops through winter, which is precisely when Egyptian supply is at its strongest. For a European manufacturer that means fresh-crop paste arriving in the months when local raw material is unavailable, rather than paste drawn from the previous summer’s storage.
Eight months is also the longest harvest window in our range after citrus. A buyer running chili paste continuously can plan most of the year against fresh fruit rather than against a single short season, and greenhouse production holds quality steady across the window rather than letting it drift as the crop matures.
The peppers are processed without additives or preservatives and filled aseptically, which holds the paste for 18 months at ambient temperature with no refrigeration in transit or storage. The colour stays at L 25.9 · A 33.9 · B 14.9 rather than dulling, because the fruit reaches the line fresh rather than out of cold store.
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