- 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
Relia dehydrated red chilli pepper has a whole-pod description with raw AD dried preparation and red color. Food processing and family cooking are the stated uses; specify the actual pod preparation and acceptance requirements alongside the packing and storage brief.
Plan the pack and frozen handling
Bulk, tank and vacuum pack are described, so identify the format needed for the selected whole pods and confirm its applicability. The shelf-life reference is 2 years at -18°C; carry that temperature into the handling plan and confirm the appropriate conditions and period if another storage arrangement is intended.
- Material description: dehydrated whole red chilli pepper.
- Actual preparation labels: raw, AD and dried.
- Pod length choices described: 3–5 cm and 5–7 cm.
- Seed preparation descriptions: seed and seedless.
- Stem preparation descriptions: stem and stemless.
- Color description: red.
- Maximum moisture stated for the specification: 13%.
- Uses named for the ingredient: food processing and family cooking.
Agree a specific whole-pod specification
Choose the required length and seed/stem preparation for the intended food, then request the exact pepper material and its heat specification. Ask for applicable batch/test evidence for the selected pods rather than assigning another pepper material's heat or color measurement to them.
Include the actual heat target, method and acceptance limits where the recipe or approval process depends on them. The whole-pod specification should describe the material being considered and the preparation to supply, without assuming a different crushed, powdered or smoked product.
Check treatment and ingredient documents
Clarify whether a particular steam treatment is required and obtain the process information applicable to the selected ingredient. Request a complete ingredient declaration and relevant intended-use or traceability documents wherever those requirements affect approval for processing or cooking.
