- Varietychili pepperStorage Typecooler storage
- Specification0.5mm(0.02in)Product TypeSingle Herbs & Spices, Hot Pot Condiments
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePieceWeight (kg)20
- Shelf Life24monthsTypeChilli & Pepper, pepper/chilli
- CertificationHACCPColorred, red
- shapepiece/powder/crushed/flakes/ringTasteSpicy
- PackagingBagPrimary Ingredientchilli
- Certification1QSCertification2HALAL
Dried raw red chili pods are described as hot pot condiment ingredients with a spicy taste profile. Choose the actual pod preparation for the intended food, agreeing an identified sample, named grade, complete ingredients and the pod, seed and stem criteria needed for that requirement.
Establish the Supplied Pod Condition
Define actual trimming, seed and stem criteria with the chosen sample and ingredient grade. Keep the complete composition and applicable grade and lot records with the selected pod requirement and intended hot pot preparation.
Agree Sensory and Pungency Criteria
Spicy is a descriptive taste profile. Establish actual sensory and pungency requirements with relevant analytical methods and applicable lot data for the named grade, retaining those criteria with the selected sample.
- The described ingredient is chili.
- The concrete preparation is red pods.
- The style is dried.
- Raw processing is described.
- Hot pot condiments provide the ingredient context.
Apply the Actual Preparation Instruction
The stated instruction is “do not eat directly.” Obtain actual processing, preparation and addition instructions matching the chosen pods and the intended food, with applicable process documents retained alongside the complete ingredients.
Define Bag Scope and Cooler Handling
Bag packaging is described, requiring an actual accepted scope, selected format, supplier identity and current terms. Cooler storage and a 24-month shelf life are described for this ingredient.
Establish the actual storage temperature and package-specific handling applying to the selected pods, preparation and final format. Carry the agreed sample, grade, seed and stem criteria, analytical records and applicable status documents into the final ingredient specification.
