- Varietychili pepperStorage TypeCool and dry ventilate place
- Specification25kg/CTNProduct TypeSingle Herbs & Spices
- IngredientsDried chiliContentDried chili
- Instruction for UsecookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2 YearsModel NumberYL18
- TypeChilli & PepperCertificationISO
- Product NameChinese Dry Red Seasonings Chili PowderFlavorHot pungent pepper powder
- Finenss of pepper powder40-60 meshHot8000-15000shu
- StemStemlessMoisture8-12%
- Variety of red pepper finishpepper pods, pepper crushed flakes, etc.Optional quality0-35% seeds ratio
- PackingCustomers' RequirementsColorRed
Dried red chili strips or slices need a cut specification that fits the cooking operation. Establish the actual ingredient, complete composition and physical preparation before accepting a particular supply.
Describe the cut you need
Agree the strip or slice dimensions and the measurement basis used to assess them. Record the actual preparation required at receipt, including any further cutting your operation expects before cooking.
Set seed and stem requirements
Specify the acceptable seed and stem condition for the actual cut material. Obtain a complete ingredient and additive statement so those physical requirements can be evaluated with the full formula.
Check heat and moisture applicability
The written heat description is 8000–15000SHU and moisture is 8–12%. Request methods, standards and selected-lot evidence showing how those criteria apply to the actual identified strip preparation.
Bring the brief together
A focused inquiry connects cut acceptance with the cooking and receiving process. Include the details needed to assess the material being selected.
- Actual named ingredient and complete composition.
- Strip or slice dimensions and measurement basis.
- Seed and stem preparation requirements.
- Applicable heat and moisture methods and lot evidence.
- Cooking requirements and any additional treatment.
- Actual package and receiving conditions.
Clarify preparation and documentation
Ask for the actual drying and raw-processing route, together with any further treatment needed by the operation. If ISO documentation is required, review the relevant holder, issuer or standard, scope, validity and product or process applicability.
Agree the two-year handling plan
The stated shelf life is two years with storage in a cool, dry, ventilated place. Confirm matching package and receiving conditions, then agree customer-required packing for the accepted cut material.
