- Varietychili pepperWeight (kg)20
- Storage Typecooler storageSpecification0.5mm(0.02in)
- Shelf Life24monthsIngredientsfree
- Content100% chiliInstruction for Usedo not eat directly
- Drying ProcessADCertificationHACCP
- Colorredshapepiece/powder/crushed/flakes/ring
- Typepepper/chilliProduct TypeHot Pot Condiments
- TasteSpicyPackagingBag
- Primary IngredientchilliCertification1QS
- Certification2HALAL
Dried red chili pods are described for hot-pot condiment ingredients with a spicy taste profile. Agree an identified sample, actual supplied pod condition, named grade and complete ingredients with the processing and preparation required for the intended food.
Build the Pod Ingredient Specification
Establish the actual pod, seed and stem criteria using the selected sample. Define sensory and pungency requirements for the spicy description, keeping the full ingredient declaration and named grade with the agreed pod condition.
Obtain relevant analytical methods and applicable grade and lot records for the chosen requirements. Keep those records with the actual supplied preparation and the final hot-pot ingredient specification.
- The primary ingredient description is chili.
- The concrete preparation is dried red chili pods.
- Spicy is a taste description requiring agreed sensory criteria.
- Hot-pot condiments provide the ingredient context.
- The stated instruction is do not eat directly.
- Bag is a packaging description, with actual scope and format to be agreed.
Set Preparation Before Food Use
Do not eat directly is the stated instruction. Obtain actual processing, preparation and addition instructions matching the intended food, keeping the chosen pod condition and complete ingredients with those requirements.
Complete Cooler Storage and Bag Conditions
Cooler storage is described with a 24-month shelf life. Establish the actual temperature and package-specific handling applying to the selected pod preparation and final format.
Agree the actual bag-packing scope and chosen format with supplier identity and current terms. Retain applicable ingredient, analytical, processing and status records alongside the agreed preparation and actual storage conditions.
