01 Preserving the anthocyanin purple through low-temperature drying<\/h3>
The product value of purple chili lies in the \"purple\" itself. Anthocyanin is heat-sensitive, and high-temperature drying fades it to a brownish color. At Agriture, low-temperature drying with strictly managed temperature ranges reproduces a vivid purple close to the fresh product even in the dried form. This color-retention technology was also recognized in our supply of purple chili powder to the Nara Prefecture Miwa Somen Industrial Cooperative.<\/p>
02 Fruity heat with wide-ranging uses<\/h3>
Compared with common red chili, purple chili has milder heat and a fruity flavor. This trait lets it extend into areas that were hard to use with conventional hot seasonings\u2014sweets, drinks, flavored salts, and more\u2014greatly widening the scope of product design.<\/p>
03 Story appeal as a Yamato vegetable<\/h3>
Purple chili is a heirloom ingredient counted among Nara's Yamato vegetables. Because it is a raw material with a story rooted in regional food culture, it pairs well with brands that want to convey the tale of origin and variety on product packaging and websites, supporting high-value-added product design.<\/p><\/div>
Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of commercial dried purple chili<\/h2>
Vivid anthocyanin purple<\/div>By curbing pigment degradation through low-temperature drying, it maintains a vivid purple even after drying. The purple remains even when powdered, creating visual impact as a kneading ingredient for noodles and sweets.<\/p><\/div>
Mild, fruity heat<\/div>Rather than the sharp heat of red chili, it is characterized by a soft heat with a fruity quality. It is easily accepted even by those who dislike spiciness, and applies to areas where chili was hard to use, such as sweets and drinks.<\/p><\/div>
Three forms: whole, flakes, and coarse crush<\/div>Whole (as-is) for oil pickling and display, flakes for topping pizza and dishes, and coarse crush for blending into spice mixes\u2014we can deliver in the form that suits the use. Powdering is also available.<\/p><\/div>
Six-month storage at room temperature<\/div>Because it is finished with reduced water activity, it can be stored at room temperature for about six months. Fresh purple chili has a limited distribution window, but the dried product can be stocked and used steadily year-round.<\/p><\/div>
The brand value of an heirloom vegetable<\/div>Purple chili, certified as a Yamato vegetable, is a material with strong story appeal backed by regional food culture. The pitch of \"a Nara heirloom vegetable\" ties directly to raising product value and differentiating the brand.<\/p><\/div>
Blending and formulation support<\/div>We also handle pre-blending with other spices (chili flakes, sansho, yuzu peel, etc.). You can consult us from the raw-material design of original shichimi or flavored salt, advancing to commercialization while repeating prototype runs of blend ratios.<\/p><\/div><\/div>
Product specifications (commercial)<\/h2>