- 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 for cooking, pickle-seasoning and hot-pot condiment ingredients with a spicy taste profile. Agree an identified sample and actual pod, seed and stem criteria with the named grade, complete ingredients and preparation for the intended food.
Establish the Pod and Trim Criteria
Define the actual supplied pod condition and seed and stem requirements using the chosen sample. Keep those criteria with the named grade and complete ingredient declaration.
Set Sensory Requirements
Spicy is the taste description requiring agreement on actual sensory and pungency criteria. Obtain relevant methods and applicable grade and lot records for the selected pods.
- Chili is the primary ingredient description.
- Pods is the concrete preparation.
- The style is dried.
- Raw is the processing description.
- Red is the stated color.
- Cooking and pickle seasoning are ingredient contexts.
- Hot-pot condiments are also an ingredient context.
- The use instruction is do not eat directly.
Match Preparation to the Intended Food
Do not eat directly. Agree actual processing, preparation and addition instructions matching the selected cooking or seasoning requirement and complete composition.
Confirm Cooler-Storage Conditions
Cooler storage is described with a 24-month shelf life. Establish the actual temperature and package-specific handling for the chosen ingredient preparation and format.
Agree the Bag Format
Bag is a packaging description requiring agreement on actual scope and chosen format. Establish supplier identity and current terms for the selected pods.
Complete the Ingredient Records
Keep the selected sample, named grade and actual preparation instructions with the final specification. Retain applicable ingredient, analytical, processing and status records alongside the agreed format and actual storage conditions.
