Dried Chili Spice for Formula and Form Selection
مشاركة
وصف المنتج
  • Variety
    chili whole
    Storage Type
    Cold Store Or Ventilate
  • Specification
    5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cm
    Product Type
    Single Herbs & Spices
  • Ingredients
    no additives
    Content
    With & Without Steam
  • Instruction for Use
    Foods Material Process, Family Cooking
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Stick
    Weight (kg)
    20
  • Shelf Life
    2 years at -18°C.
    Model Number
    whole chili
  • Type
    Chilli & Pepper
    type
    paprika/chilli/hot pepper/cayenne pepper /capsicum
  • packing
    bulk,tank,vacuum pack
    max moisture(%)
    13
  • Form Available
    Whole, Crushed, Powdered, Ringy, Thready, Smoked
    Paprika ASTA
    100-120-140-160-180-200-220
  • Stalk & Seeds State
    Seed & Seedless, Stem & Stemless
    Cayenne Pepper SHU
    25,000-35,000-40,000-60,000-70,000
  • Chili Pepper SHU
    100-1,000-5,000-10,000-15,000-20,000
    Mesh Size
    Flakes 5-25, Powder 40-120
  • Farm & Factory
    Traceable
    Color
    red

Composition comes before particle or heat selection for this dried chili-spice ingredient. Confirm the exact formula and actual supplied form, including any garlic or chili-seed requirement, before accepting the material for food preparation or cooking.

Confirm the complete composition

Request the full ingredient/additive statement and the product specification identifying the actual material being supplied. Match any required garlic, chili seed or named-pepper condition to those records before accepting the formula.

  • Exact ingredient composition and complete formula.
  • Actual supplied form and preparation.
  • Applicable particle, heat and color criteria.
  • Agreed seed and stem standard.
  • Actual processing and any required treatment records.
  • Matching frozen-storage, packaging and traceability documents.

Choose the form before its grade

Confirm whether the actual material is whole, crushed, powdered, rings, threads or a preparation involving smoking. Whole-pod lengths are described as 3–5 cm or 5–7 cm, with mesh mapped to flakes at 5–25 and powder at 40–120.

Agree the criterion applicable to the selected form rather than converting pod length into mesh. Request the actual heat and color specification and relevant lot evidence for the named ingredient required by the recipe.

Preserve the frozen-life requirement

Maximum moisture is stated as 13%, with a two-year shelf-life description tied to -18°C. Agree cold-storage or ventilation directions through a receiving plan consistent with that temperature-qualified life for the actual product.

Complete preparation and acceptance

Confirm actual seed/stem preparation and obtain the drying and processing sequence needed by the receiving operation. Any steam-treatment requirement should be agreed separately using applicable process and product/batch acceptance records.

Complete the material brief with the agreed formula, form and grade. Request the actual packaging and traceability records needed for acceptance without assuming a pure-pepper formula, defined blend or service commitment.

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