- 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 presented for hot-pot condiment ingredient requirements with a spicy taste description. Select an identified sample and agree the actual pod, seed and stem criteria, named grade and complete ingredients for the intended food preparation.
Agree the Selected Pod Condition
Establish the actual supplied pod condition and seed and stem requirements with the chosen sample. Keep the complete composition and named grade with those criteria before completing the condiment ingredient specification.
Define the Spicy Sensory Requirement
Spicy is a descriptor requiring actual sensory and pungency criteria. Obtain relevant methods and applicable grade and lot records, retaining the selected sample and agreed pod condition with the intended ingredient requirement.
- Chili is the described ingredient.
- The preparation is red chili pods.
- Dried is the stated style.
- The processing type is described as raw.
- Hot-pot condiments are the ingredient context.
- Do not eat directly is the stated use instruction.
- The packaging description is bag.
Complete Processing and Preparation Instructions
Do not eat directly. Agree actual processing, preparation and addition instructions applying to the selected pods and intended food, keeping the complete ingredient declaration and relevant process records with that requirement.
Set Cooler Handling and Final Format
The described shelf life is 24 months with cooler storage. Establish actual temperature and package-specific handling for the chosen pod preparation.
Discuss actual bag-packing scope, selected format, supplier identity and current terms. Keep the final format and actual handling instructions with the complete ingredients, retaining applicable analytical, processing and status records for the agreed specification.
