- 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
Include the temperature-qualified shelf life in a whole Bullet chili inquiry before agreeing the pod and stem specification. The handling requirement should match the actual supply and receiving plan for food-material preparation or cooking.
Keep the frozen-life condition attached
Moisture is stated as 13.5% maximum, and the two-year shelf-life description is tied to -18°C. Obtain the applicable product and storage records for that condition, including the actual storage required for any 24-month acceptance.
Cool/dry, ventilated and cold-storage directions need a receiving plan consistent with the temperature-qualified shelf life. Confirm the actual handling specification rather than extending the frozen-life description to an unagreed storage temperature.
Information for the whole-pod brief
- Actual Bullet chili ingredient and complete formula.
- Selected whole-pod length specification.
- Agreed stem preparation and acceptance standard.
- Required qualitative or measured sensory criteria.
- Applicable 13.5% maximum moisture specification.
- Temperature and shelf-life acceptance records.
- Actual preparation and any required treatment records.
Specify pods and stem preparation
Whole pods are described as 3–5 cm and 5–7 cm, requiring selection of the actual supplied length criterion. Confirm the stem standard for that material before accepting the preparation.
The specification also lists 5–25 mesh and 40–120 mesh without assigning those criteria to the whole pods. Agree any separately requested processed form through its own specification rather than converting pod length into mesh.
Complete sensory and treatment acceptance
Deep red and strong spicy are qualitative descriptions without measured ASTA or SHU evidence. State the actual sensory requirement and obtain relevant evidence when the receiving specification calls for a measured result.
Request the complete ingredient/additive statement and actual drying and preparation records. Any stem or steam-treatment requirement should be confirmed separately through the applicable product specification and process acceptance records.
