- 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 as spicy for hotpot-condiment ingredient requirements. Establish the actual material and complete composition against an identified sample, agreeing the supplied cut and seed and stem criteria needed for the intended preparation.
Define the Actual Pod Preparation
Set the configuration criteria for the selected material and grade. Keep the sample, full ingredients and supplied cut and seed and stem specification together with the applicable lot records.
Establish the Dimensional Basis
An independent 0.5 mm (0.02 in) reference is declared and remains unselected. Establish its measured axis, criterion, method and applicability to the actual material part and lot before deciding its relevance to the supplied preparation.
Agree the actual pod configuration separately from that reference. Retain the measurement basis with the selected material specification before treating a particular dimension or grade as accepted.
- The named ingredient is chili pepper.
- The preparation is red chili pods.
- The style is dried.
- Raw processing is described.
- The taste description is spicy.
- The stated context is hotpot condiments.
Obtain Processing and Preparation Instructions
Do not eat directly; obtain actual processing, preparation and addition instructions for the ingredient use. Confirm how the raw-process description applies to the material and route, and agree sensory acceptance and applicable analytical methods for the selected grade and lot.
Agree Cooler Storage and Bag Scope
Cooler storage is described with a 24-month shelf-life reference. Establish actual temperature and package-specific handling applicable to the selected material and lot, retaining the relevant instructions.
Bag packing is mentioned, with accepted scope and the actual format to agree. Confirm supplier identity, current availability and terms with relevant composition, analytical, processing and status records, keeping the bag agreement linked to the preparation and handling criteria.
