- Model NumberYLEIGHTBrix (%)No
- Primary IngredientChiliTasteNumbing and spicy
- Varietydried 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
- CertificateHALAL ISO HACCPSHU20000-25000SHU
- Used ForMake Horseradish SauceMaterial100% Red Chili
- NameRed Chili SeasoningQuality100 % Natural
- PackagingVacuum Pack, Box, Bag
Dried red chili pepper is described for cooking and making horseradish sauce, with red chili seasoning as another name. Numbing and spicy is the taste description. Agree the actual chili preparation and full ingredients for the food being considered.
Preparation for the selected application
Identify the supplied form and size required by the recipe. For a sauce or seasoning brief, confirm the actual chili material and process rather than leave the physical preparation unspecified.
Heat range and acceptance tests
The heat reference is 20000–25000 SHU. Agree applicable material specifications, sampling and batch test evidence before assessing the selected ingredient against a numerical acceptance criterion.
- The ingredient is dried red chili pepper.
- Numbing and spicy is the qualitative taste description.
- Cooking and making horseradish sauce are named use directions.
- Heat is referenced at 20000–25000 SHU.
- Vacuum packs, boxes and bags are described formats.
Complete ingredients and actual process
Request the full composition and relevant process information for the offered chili. Intended-use and approval documents should address requirements involving ingredients, treatment or a defined acceptance standard.
Storage period for the chosen material
A two-year shelf-life reference accompanies a cool, dry, ventilated place. Confirm the applicable period and handling basis for the actual preparation, process and selected package.
Configuration and enquiry details
Agree the actual vacuum-pack, box or bag arrangement alongside the handling brief. Include preparation, required flavor and heat, technical tests and packing needs together so the ingredient can be assessed against the complete cooking application.
