- Varietychili pepperStorage TypeCold Store Or Ventilate
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmProduct TypeSingle Herbs & Spices
- Ingredientsno additivesContentWith & Without Steam
- Instruction for UseFoods Material Process, Family CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2 years at -18°C.Model Numberchilli flakes
- TypeChilli & Peppertypepaprika/chilli/hot pepper/cayenne pepper /capsicum
- packingbulk,gift packing,vacuum pack, carton, pressed pp bagmax moisture(%)13
- mesh sizepowder 40-120content typeseed&seedless;stem&stemless
- moistute ratemax 10%farm&factorytraceable
- Chili Scoville Heat Units100-80000chemical contaminationnon
- biological contaminationnonColorred
Relia dehydrated dried chili has raw AD preparation and red color descriptions for meat-curing seasoning, cooking and food processing. Confirm the exact pepper and actual powder or flake preparation, then define the technical and handling requirements for the selected food ingredient.
Define the seasoning role in the food
Meat curing and cooking are stated use directions, alongside food processing and family cooking. Treat this as a seasoning ingredient enquiry: the use description does not establish a preservation or curing effect.
Agree applicable grind and heat
The powder-described size scope is 40–120 mesh, with the actual form and final grind to confirm. The stated chili heat scope is 100–80000 SHU; request the selected heat target and applicable material and batch/test specification before approval.
- Preparation: dehydrated, dried, raw and AD.
- Appearance description: red.
- Seed-state descriptions: seed and seedless.
- Stem-state descriptions: stem and stemless.
- Frozen shelf-life reference: 2 years at -18°C.
- Packing descriptions: bulk, gift packing, vacuum pack, carton and pressed PP bag.
Confirm moisture and selected preparation
Obtain the applicable moisture limit and its test specification for the material being considered. Include the actual seed/stem state with the selected form, heat and grind so the enquiry describes a definite preparation for the intended food.
Plan the pack and storage period
Confirm the actual applicable pack format from the described packing scope. Keep -18°C attached to the two-year reference, and establish the correct conditions and period if another handling or storage arrangement is intended.
Check process and acceptance evidence
Clarify any required steam treatment and request the process information applicable to the supplied ingredient. Obtain complete ingredients and relevant contaminant-limit, intended-use and traceability documents wherever these are part of acceptance for the seasoning or food.
