Chili Flakes with Seeds for Soup Base and Hot Sauce
Share
Product description
  • Storage Type
    cool and dry place
    Specification
    1-4mm(0.04-0.16in)
  • Product Type
    Single Herbs & Spices
    Ingredients
    no
  • Content
    red chilli
    Instruction for Use
    food ingredients
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Weight (kg)
    1
  • Shelf Life
    12months
    Model Number
    P6056
  • Type
    Chilli & Pepper
    Product Name
    Chlli Flakes with Seeds
  • SHU
    7000-10000SHU
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    5*7mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Certification1
    HACCP
    Certification2
    Halal
  • Colour
    Red Colour
    Feature
    Healthy
  • OEM/ODM
    Accpeted

For a soup-base or hot-sauce enquiry, specify dried red chili flakes with seeds and the preparation your recipe needs. Raw and AD are the written preparation descriptions. Food-ingredient use provides the starting point for confirming actual process suitability and acceptance requirements.

Build the recipe brief

Set out the required flake cut, accompanying seed material and full ingredient requirements. Define the desired texture, flavor and heat profile, then assess a representative sample in the intended soup base or sauce.

Set the heat-test criterion

The written heat range is 7,000–10,000 SHU. Agree the method, sampling and relevant material or batch results for the actual flakes before adopting that range for acceptance.

  • Material identity: dried red chili flakes with seeds.
  • Preparation descriptions: raw and AD.
  • Appearance description supplied: red color.
  • Food direction: ingredient use, with the selected recipe and preparation to confirm.
  • Treatment description: steam sterilization is optional, with actual selection and records needed.
  • Storage reference: 12 months with a cool and dry place.

Discuss preparation and treatment together

Obtain usable preparation and process instructions for the food. If steam treatment is required, confirm the actual treatment basis and relevant acceptance evidence for the selected material.

Choose the package and handling basis

Agree the packing configuration alongside the actual flake process and handling arrangements. Confirm that the 12-month cool, dry reference applies to the selected package.

Complete the purchasing requirements

Ask for relevant process, intended-use and acceptance documents where composition or treatment requirements matter. Connect the recipe, cut, profile, tests and package handling in one agreed specification.

Explore Related Ingredients

Red Raw Dried Crushed Chili Flakes for Food Seasoning

Raw Crushed Red Chili Flakes for Food Seasoning Formulations

Dried Red Chili Flakes for Kimchi and Seasoning

Dried Raw Crushed Red Chili for Food Seasoning Ingredients

Finely Crushed Red Chili for Seasoning Blends

Dried Crushed Red Chili Flakes with Seeds for Seasoning

Dried Chili Flakes with Seeds for Pizza and Pasta

Dried Crushed Red Chili Flakes with Seeds for Seasoning