- VarietyChili PowderStorage TypeCool and Dry
- SpecificationPowderProduct TypeSingle Herbs & Spices
- IngredientsNoContentChili Powder
- Instruction for UseSpicesDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life24 monthsModel Number04
- TypeChilli & PepperGradeFood
- Moisture8%-12%SHU1000-2000SHU
- TasteSweet SpicyUsed ForCook
- MOQ1 TonPackingVacuum Pack
- ColorRed
Describe the cooking recipe before setting the specification for this dried red chili powder. The actual ingredient formula and supplied powder preparation need acceptance together, so that technical, sensory and process requirements concern the same material.
Start with the cooking preparation
Confirm the applicability of AD drying and Raw processing, then establish the further preparation your food formula requires. Connect those decisions with the complete ingredient and additive composition before accepting the powder for the proposed recipe.
Evaluate moisture, heat and taste
Assess moisture 8–12% using a defined basis and suitable measurement method for the actual powder and selected lot. Apply the full 1000–2000 SHU reference through relevant heat-method evidence, and agree sensory acceptance for the sweet spicy taste description in your recipe.
- Identify the actual dried chili powder and full formula.
- Accept the supplied preparation for the intended cooking use.
- Define moisture measurement basis, method and lot relevance.
- Review evidence for the complete 1000–2000 SHU interval.
- Agree sweet spicy sensory criteria and further food processing.
- Set package, storage temperature and handling acceptance.
Bring the receiving conditions together
Use the 24-month shelf-life reference with the actual receiving package and accepted conditions in a cool and dry place. Confirm storage temperature and handling as part of that plan before packing acceptance.
Include any additional material or process documents required by your cooking application when requesting the powder. Keep the composition, moisture and heat evidence and recipe preparation linked to the actual supplied ingredient, then settle the receiving format against those accepted requirements.
