- Varietychili kingStorage Typecool and dry
- Specification5-8cm(1.97-3.15in)Product TypeSingle Herbs & Spices
- IngredientsnoContentdried chili king
- Instruction for Usefor cookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)1000
- Shelf Life24 monthsModel Number06
- TypeChilli & PepperStemWith/Without stem
- SHU40000-50000SHUTasteHot Spicy
- GradeFood gradeMoisture8%-20%
- Used ForCookingMOQ1 Ton
- PackingVacuum PackColorred
Chili King is the commercial name to discuss for these whole dried red chili pods. For cooking or a proposed chili-sauce recipe, accept the actual complete formula and supplied pod, stem and seed preparation before selecting the ingredient.
Describe the sauce preparation
State the food formula and further cooking preparation the supplied pods will require. Evaluate Hot Spicy through sensory acceptance relevant to that actual ingredient and recipe.
Assess the length criterion
Apply 5–8 cm (1.97–3.15 in) to a defined pod measurement axis and method. Check the relevance of that evidence to the accepted supplied preparation and selected lot.
Connect moisture and heat evidence
Evaluate moisture 8–20% on an agreed measurement basis using suitable lot evidence. Assess the full 40000–50000 SHU interval through the applicable heat method for the identified material.
- Actual Chili King-named material and full formula.
- Accepted whole-pod, stem and seed condition.
- Relevant size, moisture and heat measurement criteria.
- AD drying, Raw processing and further recipe requirements.
- Receiving-package, temperature and handling acceptance.
Confirm the applicable process
Establish applicability of AD and Raw to the ingredient being supplied. Bring any material or process-document requirements into the same brief as the sauce or cooking preparation.
Accept the receiving conditions
Use the 24-month reference with actual storage in a cool and dry place. Agree the relevant vacuum-pack or other receiving format and handling plan after the ingredient, technical and recipe requirements are accepted.
Include outstanding pod-preparation and ingredient-composition questions in the enquiry so that the receiving decision follows acceptance of the actual sauce recipe requirements.
