Dried Red Chili for Named-Ingredient and Form Selection

A named pepper requirement needs a confirmed ingredient and delivered form before a heat grade is chosen. Start this dried red-chili inquiry with the actual recipe requirement, including whether whole pods or powder and a particular seed or stem preparation are needed.

Confirm the named ingredient

A Jinta, Yidu or Puya requirement should be matched to applicable ingredient identification and product records. Agree the exact pepper required by the recipe rather than assuming a chain of names selects one supplied grade.

Choose the actual delivered form

Confirm whole pods or powder and the required seed or seedless and stem or stemless preparation. Other described directions include crushed, ringy, thready and smoked material, with actual form and process selection to be agreed.

• Exact named pepper ingredient for the recipe.
• Delivered form and seed/stem preparation.
• Particle criterion matching that form.
• Required lot SHU and ASTA evidence.
• Applicable handling, packing and acceptance records.

Use the matching particle criterion

Whole pods are described at 3–5 cm or 5–7 cm, flakes at 5–25 mesh and powder at 40–120 mesh. Use the specification belonging to the confirmed form instead of assigning pod dimensions or powder mesh to a different preparation.

Agree the measured lot grade

State the actual SHU and ASTA criteria and obtain applicable lot results before accepting the material. A named ingredient alone does not establish the selected lot's heat or color condition.

Complete the handling review

Confirm applicability of maximum 13% moisture and the two-year period at -18°C to the supplied material, clarifying separate cold-store or ventilated instructions without treating that period as ambient life. Packing directions include bulk, gift packing, vacuum pack, carton and pressed PP bag, with actual arrangement to be agreed alongside the complete formula, actual drying/treatment and relevant batch or traceability records.