Dried Raw Erjingtiao Red Chili for Food Seasoning

Dried raw red Erjingtiao chili is described for food-seasoning and hotpot-dipping inquiries, with stick shape and a strong, pungent chili flavor descriptor. Establish the actual selected grade and complete composition, keeping the moisture, ash and broken-rate specifications with the delivered preparation.

Identify the Erjingtiao Pepper Being Evaluated

Erjingtiao is the stated pepper name, with dried style, raw processing and red color. Confirm the actual delivered preparation and named grade with a sample, retaining the stick-shape description when comparing the ingredient with another chili for the intended food requirement.

Agree the Selected Flavor and Heat Requirement

Strong and pungent chili flavor is a descriptor requiring confirmation for the actual ordered grade. Obtain the applicable pungency specification before evaluating the selected preparation and its addition for food seasoning or hotpot dipping.

• Erjingtiao chili is the stated pepper identity.
• Dried style describes the ingredient.
• Raw processing is stated for the preparation.
• Stick is the actual shape descriptor.
• Red is the stated color.

Review Moisture Ash and Broken-Rate Methods

Moisture is specified as 8-12%, maximum total ash as 3% and maximum broken rate as 1%. Agree the applicable definitions and methods with actual-grade records for the delivered pepper, keeping the selected preparation explicit before acceptance.

Obtain Composition and Applicable Food Records

Request the complete ingredient list and processing details for the actual Erjingtiao grade. Obtain analytical or status documents needed by the food requirement before approval, retaining those records with the selected taste and heat specification.

Keep Packing with the Six-Month Shelf Life

The stated duration is six months with storage in a cool, dry place. Vacuum bag, woven bag or packing to customer demand are described; agree the actual format and available scope with package instructions, supplier identity and current order terms for the selected chili preparation.