Relia Dried AD Raw Whole Chili for BBQ Seasoning

Relia whole dried chili has raw AD preparation and red color descriptions for BBQ seasoning, food processing and family cooking. Begin the enquiry with the intended food, then identify the exact pepper and whole-pod preparation required for that use.

Specify the BBQ seasoning ingredient

Confirm the actual commercial pepper identity and state the heat requirement for the intended seasoning. Request the applicable material and batch/test specification so approval depends on the selected pods and relevant measurements.

Where the recipe needs a particular heat target or acceptance limit, include the method and specification in the enquiry. No fixed dose is stated, so the ingredient requirement should reflect the actual food and process under consideration.

Choose length and seed/stem preparation

Whole-pod length descriptions cover 3–5 cm and 5–7 cm. Seed/seedless and stem/stemless states are also described; agree the specific combination needed rather than assuming one preparation from those choices.

• BBQ seasoning is named in the intended-use description.
• Food processing and family cooking are additional stated uses.
• The whole chili preparation is raw, AD and dried.
• Red is the described color of the pods.
• The maximum moisture value is 13%.
• The frozen shelf-life reference is 2 years at -18°C.
• Bulk, tank and vacuum pack are the packing descriptions.

Confirm the pack and handling requirements

Select the applicable actual pack format and confirm the handling plan for those pods. Retain -18°C with the two-year reference, and establish the appropriate conditions and period if a different storage arrangement is planned.

Clarify treatment before ingredient approval

Ask for the specification of any required steam treatment and the process information applicable to the selected material. Obtain a complete ingredient declaration and relevant intended-use or traceability documents wherever those requirements affect acceptance for the seasoning or food.