- Model NumberYL60Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)25
- AdditivesnoStorage TypeOur company carries many kinds of chilli products
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorYellow
- Quality100 % NaturalUsed Forcooking
- MOQ1000KGCertificateHalal
- SHU3000-5000Material100% Red Chili
- PackagingVacuum Pack, Bag
Begin this dried chili seed-ingredient inquiry with the actual named material and intended use. Establish the seed content, supplied preparation and complete composition before recommending a particular ingredient specification.
Identify the seed material first
Agree the actual ingredient identity and the condition of the seeds and accompanying material. Obtain a complete ingredient and additive statement and confirm what preparation will be supplied for the receiving operation.
A planting or specific food-use requirement needs evidence applicable to that intended use. Settle the actual use and any necessary preparation or treatment before accepting the material for an operation.
Assess heat for the identified preparation
The written heat description is 3000–5000 SHU. Request the measurement method, standard and selected-lot evidence for the actual identified seed preparation, together with the sensory acceptance required by your application.
- Actual named seed ingredient and complete formula.
- Seed content and accompanying-material requirements.
- Supplied preparation and intended-use acceptance.
- Applicable heat method, standard and lot evidence.
- Actual processing and any required treatment.
- Storage, package and receiving conditions.
- Relevant Halal documentation and packing agreement.
Confirm storage before adopting the period
Two years is the stated shelf-life description. Obtain the actual storage conditions, package and receiving plan before applying that period to the material being selected.
Settle use, documentation and packing
Review cooking suitability through the accepted composition, preparation and process requirements. For a Halal requirement, request the relevant holder, issuer or standard, scope, validity and product or process records, then agree customer-required, vacuum or bag packing after material and handling requirements are settled.
