- 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 hot pot condiment ingredients, with a spicy taste profile and a bag packaging description. Start with the pod preparation needed for the intended food, including actual trimming, seed and stem criteria and the complete ingredient declaration.
Choose the Pod Preparation for Hot Pot
Agree the actual named chili grade and supplied pod condition against an identified sample. The spicy description needs sensory and pungency criteria appropriate to the intended hot pot ingredient, together with applicable analytical methods and grade or lot records.
- The primary ingredient is chili.
- The concrete preparation is dried red pods.
- Raw processing is described.
- Hot pot condiments provide the ingredient context.
- Spicy is a descriptive taste profile.
- Bag packaging requires an actual format agreement.
Follow the Preparation Instruction
The stated instruction is “do not eat directly.” Obtain the actual processing, preparation and addition instructions for the selected pods before deciding how they enter the intended food.
Keep the chosen sample and complete composition with those instructions. Agree actual seed and stem criteria for the selected pod preparation, retaining applicable ingredient and process documents with the food requirement.
Set Cooler Storage and Bag Conditions
Cooler storage and a 24-month shelf life are described. Establish the actual storage temperature and package-specific handling applying to the chosen ingredient, preparation and final format.
Discuss the accepted bag format and packing scope with current supplier terms. Retain the agreed grade, analytical records, preparation instructions and applicable status documents with the final specification and its actual storage conditions.
