- Model NumberYL29Brix (%)NO
- Primary IngredientChiliTasteNumbing and spicy
- Varietydried chilliWeight (kg)25
- AdditivesNOStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- Ingredientsdry chiliContenthot chili
- Instruction for UsecookingProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorRed
- CertificateISOSHU5000-8000SHU
- Used ForMake Horseradish SauceMaterial100% Red Chili
- Quality100 % NaturalMOQ1000 Kg
- PackagingBox, Bag, Vacuum Pack
This dried red chili pepper is described for cooking, including making horseradish sauce. Its taste description is numbing and spicy. Define the actual chili preparation, complete ingredients and required flavor profile for the food before comparing the material with the acceptance brief.
Cooking preparation and the sauce brief
Specify the physical form and size needed for the intended preparation. For a horseradish sauce application, agree the actual chili ingredient and process requirements as part of the food specification, together with any composition criteria that determine acceptance.
Heat reference for comparison
The heat reference is 5000–8000 SHU. Establish applicable sampling, material specifications and batch test evidence before using the range as an acceptance criterion for the selected chili.
- The material is described as dried red chili pepper.
- Cooking is a stated use direction.
- Making horseradish sauce is also a named application.
- Numbing and spicy is the taste description.
- Heat is referenced at 5000–8000 SHU.
- Boxes, bags and vacuum packs are described formats.
Storage period and package configuration
A two-year shelf-life reference accompanies a cool, dry, ventilated place. Confirm the period and handling basis for the actual material, process and chosen package.
Select the applicable packing format and configuration with those handling needs. Any different preparation or packaging arrangement should have relevant product-specific acceptance and storage information.
Include actual chili form, full composition, required flavor and heat, technical tests and packing needs in the enquiry. Obtain relevant process, intended-use and approval documents where treatment, ingredients or a defined acceptance requirement affects suitability for the cooking application.
