- Model NumberYL24Brix (%)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 NameRed Chilly
- Packing25kgColorRed
- CertificateISOSHU60000-80000
- Used ForMake Horseradish SaucePackagingVacuum Pack, Box, Bag
Dried red chili peppers are described with a numbing and spicy taste and a 60,000–80,000 SHU heat reference. Cooking and making horseradish sauce are the stated uses. Match the actual chili preparation and required flavor to your recipe before agreeing a supply specification. State any process-specific acceptance criteria before sample evaluation.
Building the sauce specification
For horseradish sauce, include the chili preparation your process needs and the intended heat profile in the enquiry. Assess a representative sample in that food rather than selecting the ingredient on a heat number alone.
Heat and material checks
The 60,000–80,000 range is expressed in SHU. Agree the applicable test method, sampling and material or batch results, together with the preparation being tested.
- Ingredient description: dried chili, with red color stated.
- Taste description: numbing and spicy.
- Heat reference: 60,000–80,000 SHU, subject to applicable test evidence.
- Food uses: cooking and preparation of horseradish sauce.
- Handling reference: two years with cool, dry, ventilated storage.
- Packing descriptions: vacuum pack, box and bag; confirm the selected configuration.
Planning storage and packing
Consider the two-year reference alongside the actual chili process, package and handling arrangements. Confirm that its cool, dry and ventilated storage basis applies to the configuration you select.
Information for a buying decision
Request complete ingredients and relevant process, intended-use and acceptance documents where composition or treatment requirements matter. A useful brief combines the required chili preparation, sauce application, flavor and heat criteria, supporting tests and packing needs, so the material can be assessed against one clear specification.
