In the global food supply chain by 2025, Chinese dehydrated green bell pepper will become taste messengers across regions with their diverse forms, rich flavors, and strict controllable quality. From the sunlit greenhouses in the Hexi Corridor to the kitchens of high-end European and American restaurants, these dehydrated and condensed fruit and vegetable treasures not only preserve the authentic flavor of fresh peppers, but also carry the innovative wisdom of Chinese agriculture.
The quality code of dehydrated green bell pepper is hidden in vast planting bases. Linze County, located in the central part of the Hexi Corridor, has abundant light and heat, allowing for abundant accumulation of dried chili material. Its red pigment content is 18% higher than that of ordinary production areas, making it the core raw material for the geographical indication product "Hexi Corridor dehydrated green bell pepper slices". The "Xiangxiang Spicy" variety cultivated in Xiangzhou, Hubei Province, has undergone 12 rounds of screening and optimization, with a yield of 2500 kilograms per mu. Its thin skin and thick flesh characteristics allow it to maintain its intact form even after dehydration. The "Qujiao 5" selected in Zhejiang province has a free amino acid content 1.5 times that of ordinary varieties, giving dehydrated products a unique fresh and refreshing taste. These high-quality raw materials are uniformly controlled by order agriculture, and the time from picking to processing is compressed to within 4 hours, maximizing the freshness and flavor.
The dried green bell pepper on the shelves can be called a "form museum": the whole dried pepper retains its intact fruit shape, with a natural luster on the dark red or dark green skin, and a tight texture of the flesh can be felt when lightly squeezed. It is mainly supplied to the Middle Eastern market for stewing and seasoning; Particle products with a size of 10mm × 10mm account for 42% of the export volume. The green and red particles are evenly plump and can be restored to a crispy and tender taste after 3 minutes of rehydration. They are the core ingredients of seasoning packages from companies such as Kangshifu; Micro powder products with a particle size of ≤ 80 mesh are in the form of fine powder, with uniform color and no lumps, and have become natural coloring and seasoning agents in the European baking industry.
From raw materials to finished products, from craftsmanship to packaging, China's dried green bell pepper in 2025 carry the integration of local customs and technology in a square inch, writing the quality answer sheet of Chinese agricultural products on global dining tables.
Post time: Oct-15-2025
