- Varietychili wholeStorage 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
- ShapeStickWeight (kg)20
- Shelf Life2 years at -18°C.Model Numberwhole chili
- TypeChilli & Peppertypepaprika/chilli/hot pepper/cayenne pepper /capsicum
- packingbulk,tank,vacuum packmax moisture(%)13
- Form AvailableWhole, Crushed, Powdered, Ringy, Thready, SmokedPaprika ASTA100-120-140-160-180-200-220
- Stalk & Seeds StateSeed & Seedless, Stem & StemlessCayenne Pepper SHU25,000-35,000-40,000-60,000-70,000
- Chili Pepper SHU100-1,000-5,000-10,000-15,000-20,000Mesh SizeFlakes 5-25, Powder 40-120
- Farm & FactoryTraceableColorred
An Er Jing Tiao-specific inquiry should establish the exact named ingredient and actual preparation before selecting a grade. Use this dried chili-pepper brief to agree the supplied form, seed/stem standard and applicable receiving conditions for food-material preparation or cooking.
Establish the named material and preparation
Request the product specification identifying the actual ingredient and supplied form. Agree whether the required material is whole, crushed, powdered, rings, threads or a smoked preparation before accepting it for the recipe.
Eight details for the bulk inquiry
- Exact named pepper ingredient and full formula.
- Actual supplied form and preparation.
- Applicable whole-pod or particle criterion.
- Required heat and color specification.
- Agreed seed and stem state.
- Actual processing and any required steam-treatment evidence.
- Moisture and temperature-qualified shelf-life records.
- Confirmed packaging and traceability requirements.
Keep each grade criterion with its form
Whole-pod lengths are described as 3–5 cm or 5–7 cm, flakes at 5–25 mesh and powder at 40–120 mesh. Confirm the criterion applying to the actual material instead of converting pod length into mesh or assuming one grade covers all preparations.
Give the actual named ingredient's heat and color requirement and request relevant selected-lot evidence. Match that accepted grade to the recipe's own needs rather than assuming a value from a broader pepper-family description.
Bind handling to actual product acceptance
The handling description states a 13% moisture maximum and two years of shelf life at -18°C. Confirm cold-storage or ventilation directions through a receiving plan that preserves this temperature-qualified condition.
Obtain the complete ingredient/additive statement and actual drying, seed/stem preparation and treatment sequence. Confirm any required steam-process, packaging and traceability documents for the supplied product and batch before completing the bulk inquiry.
