Dried Red Chilli Seed Ingredient for Spice Selection

Set the sensory and preparation requirements for the actual chili seed ingredient before selecting a spice material. Confirm the named ingredient, seed content and full composition alongside the conditions needed by the receiving process.

Agree the actual material and formula

Obtain the specification for the named chili material and the complete ingredient and additive statement. Agree the actual seed preparation and content before relying on a particular form or composition requirement.

• Actual named seed ingredient and full formula.
• Ground or granular preparation required by the process.
• Applicable sensory and heat acceptance evidence.
• Technical methods and selected-lot criteria.
• Matching treatment, documents, packing and handling plan.

Select preparation and sensory criteria separately

Specify whether a ground or granular preparation is required and obtain the actual product specification. Confirm any sweet, non-hot or measured-heat requirement through relevant product and lot evidence before accepting that sensory grade.

Retain the written technical limits

The moisture description is 6%-12%, with impurity of 1% maximum and a broken rate of 1% maximum. Confirm the methods, standards and applicability of these criteria to the actual identified seed preparation and selected lot.

Confirm the receiving process and use

Assess any hotpot-dipping requirement against the accepted formula, preparation and intended process. Obtain the actual drying route, raw-processing clarification and any additional treatment records needed for that use.

For grade A or ISO-related purchase criteria, request the applicable grading standard or the relevant holder, issuer or standard, scope, validity and product/process documents. These records should apply to the actual material being selected.

Complete the 24-month handling plan

The stated shelf life is 24 months in a cool and dry place. Agree the package and receiving conditions for that period and the accepted seed preparation, without an assumed purity, planting performance or ready-to-use food condition.