Dried Red Chili Pods for Hotpot Bases and Sauces
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Product description
  • Primary Ingredient
    Chili
    Variety
    dried chilli
  • Weight (kg)
    20
    Storage Type
    cooler storage
  • Specification
    0.5mm(0.02in)
    Shelf Life
    24months
  • Ingredients
    free
    Content
    100% chili
  • Instruction for Use
    do not eat directly
    Drying Process
    AD

Dried red chili pods are presented for hotpot-base and spicy-sauce ingredient requirements. Select the actual pod grade, supplied condition and pungency with the preparation needed for the intended project, retaining the stated do-not-eat-directly instruction and actual cooler-storage and package handling for 24 months.

Identify the Base or Sauce Ingredient Requirement

Agree the actual pod preparation and selected grade using an identified sample. Confirm the required pungency, physical criteria and seed or stem specification with the intended hotpot-base or spicy-sauce ingredient requirement and relevant analytical methods and records.

Establish Actual Cooler and Package Conditions

The storage description is cooler storage with a stated duration of 24 months. Obtain the actual temperature and package-specific handling instructions, keeping that duration with the chosen format and supplied pod condition when planning ingredient storage.

  • Chili pods are the presented form.
  • The chili preparation is dried.
  • Red is the appearance description.
  • Hotpot-base ingredient inquiries are described.
  • Spicy-sauce ingredient inquiries are described.
  • Do not eat the pods directly.
  • Confirm actual package conditions for the stated duration.

Agree Preparation and Addition Instructions

Obtain complete ingredients and actual processing information for the identified preparation. Establish the preparation or addition instructions needed by the selected base or sauce requirement, reviewing the actual moisture and other applicable physical criteria with grade-specific records.

Complete the Selected Packing Scope

Agree the actual packing format, available scope, supplier identity and current terms. Retain relevant analytical, process or status documents with the selected grade, actual preparation instructions and agreed package handling for the ingredient inquiry.

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