- Model Number03Brix (%)NO
- Primary IngredientChiliTastespicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification5-8cm(1.97-3.15in)Shelf Life24 Months
- IngredientsNOContentspicy dried chili
- Instruction for UseSpicesStemWith/Without stem
- ColorRedGradeA
- Moisture15%-17%SHU30000-40000SHU
- Used ForCookingMOQ1 Ton
- PackagingVacuum Pack, Box, Bag
Dried red chili pods are presented for cooking and spice requirements with a declared 30000–40000 SHU range. Select an identified sample and actual named grade, then agree complete ingredients and the pod preparation needed for the intended dish.
Define Pungency and Moisture
The heat description spans 30000–40000 SHU, while moisture is described as 15–17%. Retain each full range and obtain actual analytical methods and applicable grade and lot records for both technical references.
Set the Pod and Sensory Criteria
The sizing reference is 5–8 cm and the taste description is spicy. Agree the actual measurement basis, selected grade, seed and stem configuration and sensory acceptance criteria against the sample, with the complete ingredients kept alongside those requirements.
- The ingredient is described as spicy dried chili.
- The preparation is red chili pods.
- The sizing reference is 5–8 cm.
- The heat range spans 30000–40000 SHU.
- The moisture reference spans 15–17%.
- Vacuum pack, box and bag are mentioned.
Agree the Cooking Preparation
Obtain actual processing, preparation and addition instructions for the intended spice use. Define the selected cut and trim with those instructions, retaining applicable ingredient and process documents for the chosen named grade and complete composition.
Select Package Scope and Conditions
Agree actual accepted scope and format for the vacuum-pack, box or bag descriptions. Dry, cool storage and a 24-month shelf life require actual conditions and package-specific handling for the selected pods and preparation, together with supplier identity and current terms. Retain the applicable analytical, ingredient, process and status documents with the agreed configuration, preparation and final package conditions.
