Bulk Whole Bullet Chili for Stem Preparation and Food Processing

Variety

Single Herbs & Spices, Bullet Chili

Storage Type

Cold Store Or Ventilate
Specification

5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cm

Product Type

Single Herbs & Spices, Dried Spice / Whole Chili
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., 24 Months

Model Number

chili whole without stem
Type

Chilli & Pepper

Product Name

Whole Bullet Chili Pepper
Color

Natural Deep Red

Taste

Strong Spicy Flavor
Moisture

13.5% Max

Storage Condition

Cool and Dry Place

Define the actual stem-preparation standard before accepting whole bullet chili for a processing recipe. Agree whether stems are trimmed or removed, then confirm the pod criterion, lot sensory requirement and handling specification for the supplied material.

Agree the stem preparation

Stem trimming and complete stem removal should be written as explicit preparation requirements. Obtain the actual product specification and acceptance criterion instead of treating those descriptions as the same delivered condition.

Required stem trimming or removal standard.
Applicable whole-pod size criterion.
Selected-lot sensory or measured heat requirement.
Actual moisture and temperature-qualified life.
Complete ingredient and additive statement.
Documented drying and treatment sequence.
Required product and batch acceptance records.

Use the whole-pod criterion

Whole-pod descriptions are 3–5 cm or 5–7 cm, with the actual selection to be agreed. A requirement using separate 5-25 Mesh or 40-120 Mesh descriptions needs its form and particle applicability clarified rather than being automatically assigned to whole pods.

Confirm the sensory condition

The whole bullet chili is described as deep red with a strong spicy flavor. Specify any required measured heat or color criterion and obtain relevant lot evidence rather than interpreting those descriptions as numerical SHU or ASTA results.

Retain the actual moisture and life

The moisture specification is 13.5% Max, and the two-year shelf-life period is explicitly at -18°C. Confirm any 24-month specification against its applicable storage conditions rather than inferring ambient life from a cool and dry place or cold-store/ventilated instruction.

Complete the process review

Obtain the full ingredient/additive statement and actual preparation, drying and treatment sequence needed by the receiving operation. Request applicable product/batch records, including evidence for any required steam-related condition, then complete the inquiry with the agreed stem, pod, sensory and handling criteria.