Dried Red Chili for Whole-Pod and Heat Selection

Choose the required lot heat before accepting a sweet or hot whole-chili ingredient for a recipe. Confirm the exact pepper, pod criterion and seed or stem preparation, then match the packing and handling documents to that selection.

State the actual heat and color

Broad pepper names and sweet or hot wording do not select a measured SHU or ASTA result for the order. Specify the recipe's actual lot heat and color requirements and obtain the applicable product and batch evidence.

Agree the pod and preparation

Whole pods are described at 3–5 cm or 5–7 cm, with seed or seedless and stem or stemless preparation to be agreed. Flakes at 5–25 mesh and powder at 40–120 mesh are separate particle criteria that apply to their respective forms.

• Exact pepper ingredient required by the recipe.
• Delivered whole-pod or other agreed form.
• Applicable pod size or form-specific particle criterion.
• Selected seed and stem preparation.
• Required lot SHU and ASTA evidence.
• Accepted bulk, tank or vacuum-pack arrangement.
• Matching frozen handling and acceptance records.

Confirm the actual process

Whole, crushed, powdered, ringy, thready and smoked directions need an actual selection and applicable process specification. Obtain the complete ingredient/additive statement and actual preparation, drying and treatment sequence, including records for any required steam-related condition.

Keep storage tied to the stated period

Maximum moisture is 13%, and the two-year shelf-life period is stated at -18°C. Confirm the applicable temperature and packaging regime, clarifying separate cold-store or ventilated instructions without applying that frozen period to ambient storage.

Packing directions are bulk, tank and vacuum pack, with the accepted arrangement to be agreed for the order. For food processing or family cooking, complete the brief with the actual ingredient, preparation, lot grade and relevant batch or traceability documents required by the receiving operation.