Wholesale One Tablet Chopped Cheongyang Chili Pepper (20g)

Highlights Korea's most beloved hot pepper — clean, sharp, and gone before you can use it all. Trunas solves that problem by freeze-drying 100% Korean-grown cheongyang chili peppers into compact tablets: just add a teaspoon of water, press gently, and you have freshly chopped chili ready in under a minute. Ingredients: Korean cheongyang chili pepper 81% (Korean-grown), dextrin (corn-derived) Purity check: No preservatives, no artificial additives Process: Freeze-dried; HACCP certified Net weight: 20g (0.71 oz) Storage method: Store in a cool, dry place away from direct sunlight. Seal immediately after opening; refrigerate after use. Allergen information: Produced in a facility that also processes tomato, peach, soybean, wheat, buckwheat, chicken, beef, and shellfish (including oyster, abalone, and mussel). 한국 요리에서 청양고추는 대체 불가입니다. 그 알싸하고 개운한 매운맛을 언제든 바로 꺼내 쓸 수 있다면 어떨까요? 트루나스의 고추한알은 100% 국내산 청양고추를 동결건조해 작은 타블렛으로 만든 제품이에요. 물 한 티스푼이면 갓 다진 청양고추가 완성됩니다. Description The cheongyang chili pepper, made convenient If you've ever cooked Korean food seriously, you know there's no real substitute for cheongyang, Korea's signature hot pepper. Its heat is clean and immediate — not the slow burn of a dried chili, not the fruity warmth of a gochugaru, but something sharper and more vegetal, the kind of spice that makes a bowl of jjigae (Korean stew) taste like it means business. The problem, if you're outside Korea, is keeping it fresh. Cheongyang peppers bruise, wilt, and mold faster than you can work through them — and frozen or dried versions rarely capture the same brightness. Trunas's freeze-drying process changes that equation. Each tablet is made from 100% Korean-grown cheongyang peppers, processed at peak freshness and compressed with a small amount of corn-derived dextrin to hold the tablet shape. No preservatives, no flavor additives — just the pepper itself, locked in until you're ready. What freeze-drying actually does Freeze-drying isn't just dehydration. The process flash-freezes the peppers first, then removes moisture in a vacuum environment — a method that protects the cell structure, color, aroma, and capsaicin content far better than conventional drying. The result is a tablet that smells faintly of pepper until it meets water, at which point the full fragrance and heat of a freshly chopped cheongyang bloom back almost instantly. The cheongyang chili registers between 4,000 and 10,000 Scoville heat units — genuinely spicy by everyday standards, with a clean finish that doesn't linger uncomfortably.