- Model NumberYL62Brix (%)no
- Primary IngredientChiliTasteSalty
- Varietysweet chilliWeight (kg)25
- AdditivesnoStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorRed
- CertificateISOSHU000
- Used ForcookingMaterial100% Red Chili
- QualityHigh-qualityFeaturesHot Spices
- PackagingBox, Bag
Dried red chili pepper is described for cooking, with the actual physical preparation and stem requirements to agree for the intended food. Start with complete ingredients and the required flavor and heat profile when assessing this material for a recipe or purchasing specification.
Actual pepper preparation
Identify the supplied form, size and stem preparation required by the application. Ask for relevant process information and a clear material description before approving the ingredient against the cooking brief.
Flavor and heat requirements
Specify the sensory profile needed by the recipe. Any numerical heat criterion should have an applicable material specification and test evidence for the actual chili being purchased.
- The ingredient is described as dried red chili pepper.
- Red is the stated color.
- Cooking is the named use direction.
- A two-year shelf-life reference is provided.
- Boxes and bags are described packing formats.
Cool, dry and ventilated storage
The stated storage condition is a cool, dry, ventilated place. Confirm the two-year period and handling applicability for the selected ingredient, process and package before planning storage.
Selected package and acceptance
Agree the actual box or bag configuration alongside preparation and handling requirements. Different packaging or processing needs should be assessed with the relevant material-specific acceptance information.
An enquiry should connect actual chili form and stem preparation, full composition, required profile and test criteria with packing needs. Obtain relevant process, intended-use and approval documents whenever ingredients, treatment or a defined acceptance requirement determines suitability for the food, keeping storage planning specific to the offered material.
