- Varietychili pepperProduct TypeSingle Herbs & Spices
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)10Shelf Life12 monthes
- Model NumberT3001TypeChilli & Pepper
- Product NamePure natural Chili Thread 3000-5000SHU Dried Red Chilli ThreadsSHU3000-5000
- Sterilization method (optional)Steam SterilizationGraininess0.5mm
- Packing10KG\100G\50GShipping WayBy Air Shiping or By Sea Shipping
- CertificationHACCP, HACCP, HalalColorred
Dried raw red chili threads are a chili-spice ingredient preparation with a declared pungency range of 3000–5000 SHU. Begin with the intended ingredient requirement and an identified thread sample, then agree the actual named grade, complete composition and cut criteria needed for that preparation.
Choose the Actual Thread Preparation
Specify the selected thread cut and its measurement basis with the sample. Keep the actual named grade, complete ingredients and applicable grade and lot records together so the supplied preparation can be discussed against a clear ingredient specification.
- The ingredient is chili.
- The preparation is red threads.
- The stated style is dried.
- Raw processing is described.
- The declared heat range spans 3000–5000 SHU.
- Steam sterilization is optional.
Set the Heat and Preparation Requirements
Retain both endpoints of the stated heat range and obtain its analytical method and applicable lot data. Agree the actual sensory and pungency criteria alongside the named grade and selected thread condition.
Obtain actual processing, preparation and addition instructions for the intended ingredient use. Decide whether optional steam sterilization is selected and keep the applicable treatment documents with those instructions and the complete composition.
Establish Storage and Packing Conditions
A 12-month shelf life is stated. Establish the actual storage conditions and package-specific handling applying to the chosen threads, preparation and treatment, including instructions for the actual final format.
Agree the actual packing scope and selected format with the supplier and current terms. Carry the identified sample, cut criteria, analytical method, preparation instructions and applicable ingredient, process and status records into the final ingredient agreement.
