Bulk Dried Whole Chili for Stem Selection and Food Processing

Confirm the named pepper ingredient and actual stem preparation before accepting dried whole chili for processing. Agree the recipe's pod criterion, sensory requirement and temperature-qualified handling specification alongside the ingredient and process records.

Set the ingredient and stem requirements

A Sanying, New Generation, Chaotian or bullet-chili requirement should use applicable ingredient identification before a named grade is selected. Confirm actual stem cutting or removal and obtain the preparation specification rather than treating those descriptions as the same delivered condition.

Selection details for the processing brief

• Exact named pepper ingredient required by the recipe.
• Actual stem cutting or removal standard.
• Applicable whole-pod size criterion.
• Required lot sensory or measured heat evidence.
• Actual maximum moisture specification.
• Temperature-qualified shelf-life and handling records.
• Complete formula and actual processing documents.

Use the matching pod and sensory criteria

Whole-pod descriptions are 3–5 cm or 5–7 cm, with the actual criterion to be agreed. Separate 5-25 Mesh or 40-120 Mesh descriptions need their form and particle applicability clarified instead of automatic assignment to whole pods.

Deep red is a color description and strong spicy flavor is sensory rather than a measured ASTA or SHU result. Specify the actual lot evidence required by the receiving recipe before accepting the material.

Keep the moisture and frozen period intact

The moisture specification is 13.5% Max, and the two-year shelf-life period is explicitly at -18°C. Confirm any 24-month description against its applicable handling specification without inferring ambient life from cool/dry or cold-store/ventilated wording.

Obtain the complete ingredient/additive statement and actual preparation, drying and treatment sequence. Complete the processing or wholesale inquiry with the relevant product/batch records, including evidence for any required steam-related condition, and the agreed ingredient, stem, pod and handling criteria.