- Model NumberYLSIXBrix (%)No
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)25
- AdditivesNoStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorRed
- CertificateHALAL ISO HACCPSHU8000-10000
- Material100% Red ChiliShipping WaySea
- PackagingVacuum Pack, Box, Bag
Dried red chili pods are presented under the SanYing pepper name for cooking inquiries, with a stated pungency range of 8000-10000 SHU. Review the actual named grade, supplied pod condition and mildly spicy taste descriptor with an identified sample and full composition before selecting the ingredient.
Review the Full SanYing Chili Heat Range
Keep the entire 8000-10000 SHU range with the actual selected grade and analytical basis. Obtain methods and actual-grade records, confirming selected pungency and taste for the identified pod preparation rather than choosing a single value from the range.
- SanYing is the declared pepper name.
- Dried chili describes the ingredient.
- Red is the stated appearance.
- The ingredient is presented as dried red chili pods.
- Cooking is the stated use.
- Mildly spicy is the taste descriptor to confirm.
Identify the Named Pods and Supplied Condition
Dried red chili pods are presented under the SanYing commercial name. Confirm the actual named pepper grade and supplied pod condition using the identified sample, retaining its agreed preparation and ingredient specification through the cooking review.
Complete the Cooking Ingredient Documentation
Request the complete ingredient composition and relevant processing, analytical or status documents for the actual selected grade. Agree preparation and addition instructions for the intended cooking requirement, keeping the identified pod sample, selected taste and full pungency range with those instructions.
Set the Package for the Two-Year Conditions
Two years is stated with storage in a cool, dry, ventilated place. Establish actual package conditions and handling instructions for the selected vacuum pack, box or bag, agreeing available customer-requirement packing scope, supplier identity and current order terms with the final pod grade.
