- Varietychili pepperProduct TypeSingle Herbs & Spices
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)20Shelf Life2 Years
- Model NumberRelia-01TypeChilli & Pepper
- Product NameLong Pepper Xian ChiliColourNature Red
- FlavorStrong & Pungent Chilli FlavorMesh5-8 mesh
- Hot8,000-12,000 shuStemWithout Stem
- Moisture8-12%Impurity1% max
- GradeACertificationBRC, HACCP, ISO, KOSHER, QS
- Colorred
Dried raw red Xian chili pepper is described without stems for spice-ingredient inquiries. Confirm the actual delivered preparation and applicable fraction for the stick-shape and 5-8 mesh descriptions, keeping the selected pungency, moisture and impurity specification with the actual grade before approval.
Identify the Xian Chili Preparation
Long Pepper Xian Chili is the stated pepper name, with dried style, raw processing and red color. Obtain the actual delivered preparation and named grade with a sample, retaining the without-stem description when comparing the ingredient with another chili.
Agree the Applicable Particle Fraction
Stick shape and a 5-8 mesh specification describe the ingredient. Define the actual delivered preparation and applicable fraction before assigning a particular particle grade, keeping the selected stem condition and product specification explicit for the spice inquiry.
- Xian chili is the stated pepper identity.
- Dried style describes the pepper.
- Raw processing is stated for the preparation.
- Red is the actual color descriptor.
- Without stem is the stated ingredient condition.
Set the Selected Heat and Physical Requirements
Obtain the actual ordered pungency and applicable taste specification for the selected grade. Moisture is specified as 8-12% and maximum impurity as 1%; agree the relevant definitions and methods with records for the delivered pepper before acceptance.
Obtain Composition and Applicable Food Records
Strong and pungent chili flavor is a descriptor requiring selected-preparation confirmation. Request full composition and applicable processing, analytical or status documents, evaluating the identified pepper preparation and its addition against the intended spice requirement before approval.
Define the Actual Two-Year Handling Conditions
A two-year shelf life is stated for the Xian chili ingredient. Establish the actual storage conditions, package format and handling instructions for that duration, with supplier identity and current order terms agreed alongside the delivered fraction, stem condition and complete composition.



