Dried Raw Chili Flakes with Seeds for Ingredient Preparation

Dried raw red chili flakes with seeds are presented for food-ingredient preparation. Establish the actual chili material, complete composition and supplied flake configuration against a sample, including the cut and seed criteria needed for your intended preparation.

Keep the Heat Range Intact

The declared heat reference is 7,000–10,000 SHU. Agree the analytical method and obtain applicable grade and lot records for the actual material, keeping the full range with the ingredient specification.

Define Each Sizing Reference

Two sizing references are declared separately: 1–4 mm and 5*7 mm. Each remains unselected, so establish its criterion, measured dimension, sizing method and applicability to the material fraction and lot before agreeing the supplied cut.

Retain those separate measurement bases with the accepted sample and seed criteria. Define the actual flake preparation you need without treating the references as a combined size range or an agreed supplied grade.

• The ingredient is described as red chili.
• The preparation is flakes with seeds.
• The style is dried.
• Raw processing is described.
• The stated context is food ingredients.
• Steam treatment is optional.
• OEM packing and OEM/ODM acceptance are mentioned.

Agree Processing and Packing Scope

Confirm how the raw-process description applies to the chosen material and obtain actual preparation instructions. If steam treatment is required, agree the selection and relevant process and lot records.

Discuss the packing and OEM/ODM mentions to establish the actual accepted scope and selected format. Keep the agreed service and package instructions with the full composition, sample and applicable technical records.

Set Package Handling Conditions

A 12-month shelf-life reference accompanies cool and dry storage. Establish the actual conditions and package-specific handling for the selected material and lot, then confirm supplier identity, current availability and terms with the relevant ingredient and process documentation.