Dried Red Chili Pepper for Food Seasoning and Hotpot
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Product description
  • Storage Type
    cool and dry place
    Specification
    100g(3.53oz)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chilli only
  • Content
    Dried Red Chile
    Instruction for Use
    hotpot dipping
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Stick
  • Weight (kg)
    25
    Shelf Life
    24 month
  • Model Number
    Relia-01
    Type
    Chilli & Pepper
  • Product Name
    Dried Chilli Red Chile Seco
    Flavor
    Strong & Pungent Chilli Flavor
  • Size
    7-9cm
    Hot
    3000-5000SHU
  • Moisture
    12% Max
    Impurity
    0.3%max
  • Broken Rate
    1%max
    Packing
    vacuum bag, woven bag or as customers' demand
  • Certification
    ISO
    Color
    RED

Food seasoning and hotpot dipping are the stated uses for this dried red chili pepper. The ingredient is described as red, stick-shaped and strong and pungent in flavor, with raw and AD recorded as preparation terms.

Build a seasoning and dipping brief

Start by identifying the actual pepper preparation and flavor profile required for the food. Check the raw/AD description against the processing requirement that applies to that intended use. The numerical references can then be compared using an applicable material specification and test evidence.

Read the reference profile with its bounds

The stated length and heat are ranges, while moisture, impurity and broken rate are maximum references. Definitions, sampling and applicable material or batch tests need agreement before the values are used for acceptance.

  • The described chili form is stick.
  • Length carries a reference range of 7–9 cm.
  • Heat is stated as 3000–5000 SHU.
  • The moisture maximum is 12%.
  • Impurity has a 0.3% max reference.
  • Broken rate is listed at 1% max.
  • The application descriptions cover food seasoning and hotpot dipping.

Agree the package and handling requirement

The handling description is a 24-month shelf-life reference with storage in a cool and dry place. Vacuum bags or woven bags are described formats; confirm the selected configuration and the scope of that handling for the actual ingredient. Discuss any alternative packing needs alongside the preparation, flavor and acceptance requirements. Ask for complete ingredients and relevant process, intended-use and acceptance documentation when composition, treatment or approval affects selection.

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