- Model NumberYL17Brix (%)no
- Primary IngredientChili, ChilliTasteMildly spicy
- Varietydried chilliWeight (kg)15
- AdditivesnoStorage TypeDry
- SpecificationMoisture 10%Shelf Life12 Months
- IngredientsCapsaicinContentNutrients
- Instruction for UseAvoid moist area to storeProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorRed
- CertificateHALAL ISO HACCPSHU5000-8000SHU
- Used ForMake Horseradish SaucePackagingBox
Relia dried red chili pepper carries an Erjingtiao chili-segment commercial description for food-industry use. Red color, mildly spicy taste and a stated heat scope support a specific enquiry for the actual segment preparation, technical acceptance and handling needed for the food.
Agree segment size, heat and moisture
State the actual segment dimensions and required heat target, then request the applicable material and batch/test specification. Moisture is described as 10%; confirm its acceptance limit and method without assuming that this description means a maximum or tolerance.
- Commercial form description: dried Erjingtiao chili segments.
- Appearance description: red.
- The preparation is described as dried.
- Taste description: mildly spicy.
- Stated heat scope: 5000–8000 SHU.
- Moisture description: 10%.
- Shelf-life reference: 12 months.
- Box is the packaging format described.
Define the intended sauce or food use
Food industry and horseradish sauce preparation are stated use directions. Confirm the intended recipe and how the selected chili segments apply, without treating a use direction as a complete sauce formulation or a promised processing effect.
Request a complete ingredient declaration and the process information needed for the material under consideration. The enquiry should identify the selected segments, their actual specification and the composition requirements relevant to the intended food.
Confirm the box and dry handling plan
Packing is described as based on customer requirements alongside box packaging, so agree the actual applicable format. Store dry and avoid moist areas as described, retaining those conditions with the 12-month reference and confirming handling for the supplied preparation and pack.
Where a certificate or intended-use standard is required for approval, obtain the applicable documents and scope. Include any defined process or acceptance criteria so the evidence can be checked for the actual food ingredient.





