- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeSliced
- Weight (kg)25Shelf Life24 month
- TypeChilli & PepperNameChili Crushed
- FlavorStrong & Pungent Chilli FlavorMoisture≤8%
- Total Ash<0.1 mg/kgImpurity≤0.3%
- Packingvacuum bag, woven bag or as customers' demandCertificationISO
- Mesh5-8ColorRED
Define the actual seed content required by your kitchen spice brief before selecting crushed red chili. Agree the cut, complete formula and applicable product records alongside the technical and handling conditions for the material you intend to receive.
Set the seed and cut requirements
Obtain the actual preparation specification and complete ingredient and additive statement. Record the required seed content and cut criteria explicitly before accepting the crushed chili for the receiving process.
The particle description is 5–8 mesh. Confirm the applicable sieve standard and its relevance to the actual cut, without assuming one slice dimension or a uniform fine-powder preparation.
Eight points for the kitchen ingredient brief
- Actual crushed red chili preparation.
- Agreed seed content and cut criteria.
- Complete ingredient and additive statement.
- Applicable 5–8 mesh standard.
- Technical parameter, unit and method acceptance.
- Actual lot and process records.
- Intended-use and required ISO documents.
- Matching packing and receiving conditions.
Review each technical parameter
Moisture is stated as ≤8% and impurity as ≤0.3%. Confirm their methods, acceptance standards and applicability to the actual material and selected lot.
Total Ash is separately labelled <0.1 mg/kg. Agree the parameter, unit and test basis before adopting it for acceptance, preserving the actual criterion rather than converting it into another measurement.
Approve the process and handling plan
Evaluate the hotpot-dipping requirement against the accepted formula, preparation and actual process needs. Clarify the drying route, raw processing and any additional treatment required by the receiving operation.
The stated shelf life is 24 months in a cool and dry place, with actual packing and receiving conditions to be agreed. For an ISO-related requirement, obtain the relevant holder, issuer or standard, scope, validity and product/process records before completing the commercial brief.
