Bullet Chilli

Store between 8°C to 12°C (46°F to 54°F) in a temperature-controlled facility to prolong freshness. Maintain 60–70% relative humidity to prevent dehydration or mold. Use ventilated crates, mesh sacks, or perforated cartons to allow proper airflow and reduce internal moisture buildup. Ensure good ventilation to avoid condensation, which can lead to fungal spoilage.

Store between 7°C to 10°C (45°F to 50°F) in a fridge or cool display shelf. Keep at 85–90% humidity to maintain chilli firmness and freshness. Up to 7–10 days in a retail setting with good temperature and airflow control. Handle gently to avoid bruises or skin damage, especially when transferring from storage to display.

Store in the vegetable drawer of the refrigerator at 4°C to 7°C (39°F to 45°F). Wrap in paper towels and place inside a perforated or loosely sealed plastic bag to balance humidity. Do not wash before storage — wash only before use to prevent moisture buildup. Lasts about 1 to 2 weeks when stored properly. Bullet chillies can be frozen whole or chopped in airtight bags. While texture changes, flavor and heat are retained. Store up to 3 months in the freezer.