Dried Red Chili Spice for Hotpot Dipping Inquiries

Specify the exact dried red chili ingredient needed by the hotpot-dipping or spice recipe. Agree its named identity and actual preparation before selecting technical criteria or accepting a material for the order.

Confirm the named pepper requirement

If the recipe requires Chilaca or Sanying, obtain applicable identity and complete composition records for the actual ingredient. Confirm the named choice rather than treating those requirements as interchangeable.

Describe the preparation and formula

Set any seed or stem criteria required by the receiving operation. Obtain the complete ingredient and additive statement and the applicable supplied-preparation specification before evaluating the chili against the recipe.

• Identify the exact named pepper required.
• Agree the actual preparation and seed or stem criteria.
• Obtain the complete formula for the offered material.
• Confirm the technical methods and selected-lot evidence.
• Request relevant treatment and ISO records.
• Select packing and verify receiving applicability.

Agree the applicable technical acceptance criteria

The described size is 7-9cm and heat is 3000-5000SHU, with moisture of 12% Max, impurity of 0.3%max and broken rate of 1%max. Confirm the methods, standards and applicability of these ranges and maximum limits to the actual preparation and selected lot.

Check the 24-month handling plan

The shelf-life description is 24 months with a cool, dry place specified. Verify the actual ingredient, preparation, packaging and receiving conditions applicable to that period, including any additional treatment the operation requires.

Complete the spice ingredient decision

Obtain the actual drying sequence and clarification of raw processing, plus the applicable ISO holder, issuer or standard, scope, validity and product/process records when required. Review that evidence with the accepted identity and formula, then agree actual packing and commercial conditions for the hotpot-dipping preparation.