Dried Chili for Whole-Pod and Box-Packing Inquiries

Connect the required whole-chili preparation with the packing and handling plan when building this inquiry. Confirm the exact pepper ingredient, actual seed and stem condition, particle criterion and lot grade for the intended recipe.

Define the whole-pod preparation

State whether stem or stemless and seed or seedless preparation is required by the receiving operation. Whole pods are described at 3–5 cm or 5–7 cm, with the actual pod criterion to be agreed alongside the ingredient and preparation specification.

Details for the packing brief

• Exact pepper ingredient and delivered form.
• Selected seed and stem preparation.
• Applicable whole-pod size criterion.
• Required lot SHU and ASTA evidence.
• Accepted box or other packing arrangement.
• Matching frozen handling and process records.

Keep form and lot grade aligned

Flakes at 5–25 mesh and powder at 40–120 mesh are separate form-specific criteria. Whole, crushed, powdered, ringy, thready and smoked directions need an actual selection and applicable process rather than one combined delivered configuration.

Sweet or hot wording does not establish measured heat or color for the supplied lot. Give the recipe's actual SHU and ASTA requirements and obtain relevant lot evidence before accepting a grade.

Complete packing and frozen handling

For a box or carton requirement, confirm the accepted arrangement among the described bulk, gift packing, vacuum pack, carton and pressed PP bag directions. Maximum moisture is 13%, and the two-year shelf-life period is explicitly at -18°C, with the actual temperature and packaging regime to be confirmed.

Clarify any separate cold-store or ventilated instruction without extending that frozen period to ambient storage. Obtain the full ingredient/additive statement, actual drying and treatment sequence and relevant product, batch or traceability documents, including evidence needed for any required steam-related process condition.