- VarietySingle Herbs & Spices, Bullet ChiliStorage TypeCold Store Or Ventilate
- Specification5-25 Mesh, 40-120 Mesh, Whole Pods 3-5cm, 5-7cmProduct TypeSingle Herbs & Spices, Dried Spice / Whole Chili
- Ingredientsno additivesContentWith & Without Steam
- Instruction for UseFoods Material Process, Family CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)20
- Shelf Life2 years at -18°C., 24 MonthsModel Numberchili whole without stem
- TypeChilli & PepperProduct NameWhole Bullet Chili Pepper
- ColorNatural Deep RedTasteStrong Spicy Flavor
- Moisture13.5% MaxStorage ConditionCool and Dry Place
Define the actual stem-preparation standard before accepting whole bullet chili for a processing recipe. Agree whether stems are trimmed or removed, then confirm the pod criterion, lot sensory requirement and handling specification for the supplied material.
Agree the stem preparation
Stem trimming and complete stem removal should be written as explicit preparation requirements. Obtain the actual product specification and acceptance criterion instead of treating those descriptions as the same delivered condition.
- Required stem trimming or removal standard.
- Applicable whole-pod size criterion.
- Selected-lot sensory or measured heat requirement.
- Actual moisture and temperature-qualified life.
- Complete ingredient and additive statement.
- Documented drying and treatment sequence.
- Required product and batch acceptance records.
Use the whole-pod criterion
Whole-pod descriptions are 3–5 cm or 5–7 cm, with the actual selection to be agreed. A requirement using separate 5-25 Mesh or 40-120 Mesh descriptions needs its form and particle applicability clarified rather than being automatically assigned to whole pods.
Confirm the sensory condition
The whole bullet chili is described as deep red with a strong spicy flavor. Specify any required measured heat or color criterion and obtain relevant lot evidence rather than interpreting those descriptions as numerical SHU or ASTA results.
Retain the actual moisture and life
The moisture specification is 13.5% Max, and the two-year shelf-life period is explicitly at -18°C. Confirm any 24-month specification against its applicable storage conditions rather than inferring ambient life from a cool and dry place or cold-store/ventilated instruction.
Complete the process review
Obtain the full ingredient/additive statement and actual preparation, drying and treatment sequence needed by the receiving operation. Request applicable product/batch records, including evidence for any required steam-related condition, then complete the inquiry with the agreed stem, pod, sensory and handling criteria.
