Dried Raw Red Chili Pepper Flakes for Food Ingredients

Dried raw red chili flakes are described for food ingredients with a 3000–5000 SHU range and a declared seed-content maximum of ≤2%. Sweet paprika is a descriptive content name; agree the actual named chili grade, complete composition and selected cut using an identified flake sample.

Agree the Named Grade and Full Heat Range

Keep the actual named grade and complete ingredients with the selected sample and intended food requirement. The stated pungency spans 3000–5000 SHU, requiring the relevant analytical method and applicable grade and lot records with both endpoints retained.

Set Cut Criteria and the Seed-Content Method

Establish the actual selected cut and its measurement basis with the chosen sample. The seed-content description is a declared maximum of ≤2%; confirm its actual method, grade and applicable lot records for the selected ingredient preparation.

• The concrete preparation is red chili flakes described as crushed.
• The style is dried.
• Raw processing is stated.
• Sweet paprika is a descriptive ingredient name.
• The full declared pungency range is 3000–5000 SHU.
• ≤2% is a declared seed-content maximum requiring actual method, grade and lot applicability.
• Steam sterilization is optional.
• OEM packing requires an actual scope agreement.

Complete Preparation and Treatment Selection

Obtain actual processing, preparation and addition instructions for the intended food ingredient. Decide whether optional steam sterilization is selected and keep its applicable process documents with the actual grade, complete composition and chosen cut.

Confirm Packing and Storage Conditions

Agree actual accepted OEM-packing scope, chosen format, supplier identity and current terms. Cool, dry storage and a 12-month shelf life are described; establish actual conditions and package-specific handling for the selected flakes, preparation and treatment, retaining applicable analytical, process and status records.