Dried Chili Seed Ingredient

Establish the actual material identity and full composition before selecting a chili seed ingredient for your operation. The preparation, seed content and intended use should be agreed together with the records required for acceptance.

Identify the material being selected

Obtain the actual named-ingredient specification and complete ingredient or additive statement. Confirm the supplied seed preparation and seed content before deciding that the material meets a particular use requirement.

Keep use acceptance specific

State the receiving process and evaluate any hotpot-dipping requirement against the accepted formula and preparation. Do not assume planting suitability, isolated-seed purity or a ready-to-use food condition when selecting the ingredient.

• Actual named material and complete composition.
• Seed content and supplied preparation.
• Intended-use and receiving-process acceptance.
• Applicable technical, lot and treatment records.
• Grade, ISO, packing and handling requirements.

Agree the technical criteria and methods

Moisture is described as 6%-12%, impurity as 1% maximum and broken rate as 1% maximum. Confirm each method, acceptance standard and applicability to the actual identified seed preparation and selected lot.

Review the actual process and documents

Obtain the drying and preparation route, raw-processing clarification and any additional treatment required by the operation. Any grade A requirement needs the applicable grading standard and actual acceptance criteria.

For ISO-related acceptance, request the relevant holder, issuer or standard, scope, validity and product/process documents. Review those records for the actual material and preparation being considered.

Finish packing and receipt against the handling period

The stated shelf life is 24 months with storage in a cool and dry place. Agree the actual package, receiving plan and commercial conditions for the accepted material.