Dried Raw Red Chili Rings for Spice Ingredients

Dried raw red chili rings are described as round spice ingredients with a declared pungency range of 15000–20000 SHU. Choose an identified ring sample and agree the actual cut, complete composition and seed-removal criteria for the food in which the ingredient will be used.

Specify the Ring Cut and Seed Criteria

Define the selected ring dimensions and their measurement basis with the actual named grade. Agree seed-content requirements separately, keeping the chosen sample and applicable grade or lot records with the complete ingredient specification.

Keep Both Ends of the Heat Range

The stated pungency spans 15000–20000 SHU. Obtain the relevant analytical method and applicable lot data for the selected grade, retaining the full range alongside the actual ring preparation and intended food requirement.

• The preparation is red chili rings described as round.
• Dried style and raw processing are stated.
• The ingredient context is spice use.
• The full declared heat range is 15000–20000 SHU.
• Steam sterilization is an optional treatment.
• OEM packing requires an accepted scope and format.
• A cool, dry place is the described storage condition.

Agree Preparation and Optional Steam

Establish actual processing, preparation and addition instructions for the intended spice ingredient. Decide whether optional steam sterilization is selected and retain its applicable process documents with the actual ring grade and complete composition.

Connect Packing with Twelve-Month Storage

A 12-month shelf life is described for this ingredient. Confirm actual cool, dry storage conditions and package-specific handling for the selected rings, preparation and treatment, together with OEM-packing scope, supplier identity, current terms and applicable analytical and status records.