- Varietychili powder, 100% Natural ProductStorage Typestore in dry, sealed container
- Specification10-40 mesh,10-20mesh, 60meshProduct TypeSingle Herbs & Spices
- IngredientsNo additivesContentNatural chili crush
- Instruction for UseAdd according to the dishDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeGranuleWeight (kg)10
- Shelf Life1 yearTypeChilli & Pepper
- NameChili PowderTasteMild/Medium/High/Extra
- GradeTop GradeApplicationKimchi, sauce, ect
- MOQ500 kgPackingcustomized
- Colourdark redSize10-40 mesh,10-20mesh, 60mesh
- CertificationBRC ISO HALAL KOSHER
Prepare a kimchi or sauce ingredient brief around this dried red chili powder. Start with the actual composition and supplied grind, then agree the sensory result your recipe needs before accepting a particular preparation.
Match the ingredient to the recipe
Confirm the full ingredient and additive formula together with the powder and seed condition. Mild, Medium, High and Extra are separate taste references; agree which sensory requirement applies to the actual material instead of assuming a selected heat grade.
Keep particle criteria separate
The sieve references are 10-40 mesh,10-20mesh, 60mesh. Review each independently with the relevant standard, material part, acceptance criterion and measurement method, keeping its applicability connected to the identified powder and selected lot.
- Actual named chili material and complete composition.
- Supplied powder grind and seed preparation.
- Each applicable sieve criterion and standard.
- Recipe sensory requirement and lot acceptance.
- AD and Raw applicability to the final preparation.
- Further food preparation and receiving-package requirements.
Agree handling and relevant documents
A one-year shelf-life reference accompanies dry storage in a sealed container. Establish the actual temperature and accepted package conditions for that duration, and confirm the final processing and further food preparation needed for the intended recipe.
Where BRC, ISO, HALAL or KOSHER documentation matters, check the holder, issuer, standard, material coverage and validity. Complete ingredient, technical and handling acceptance before choosing a receiving format, so the purchase brief describes the same chili preparation evaluated for your kimchi or sauce. Retain the agreed taste criterion with the actual formula and lot, so ingredient acceptance reflects the recipe brief.
