Dried Whole Red Chilli for Cooking, 5000–8000SHU
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Product description
  • Model Number
    YL17
    Brix (%)
    no
  • Primary Ingredient
    Chili
    Taste
    Mildly spicy
  • Variety
    dried chilli
    Weight (kg)
    25
  • Additives
    no
    Storage Type
    Cool and dry ventilate place
  • Specification
    25kg/CTN
    Shelf Life
    Two years
  • Ingredients
    Dried chili
    Content
    Hot chili
  • Instruction for Use
    Cooking
    Product Name
    Dried Red Chilli Pepper
  • Packing
    Customer Requirements
    Color
    Red
  • Certificate
    HALAL ISO HACCP
    SHU
    5000-8000SHU
  • Used For
    Make Horseradish Sauce
    Packaging
    Box, Bag, Vacuum Pack

Dried whole red chilli selection begins with the recipe and pod preparation you intend to receive. Use the written 5000–8000SHU description alongside a complete composition statement and the actual whole-pod specification, so the heat criterion belongs to the accepted ingredient.

Set the cooking brief

Agree the intended cooking process before choosing a particular whole chili preparation. If the proposed use is a horseradish sauce, review the recipe, physical preparation and process requirements for that application.

Match heat to the actual pods

The heat description is 5000–8000SHU, requiring the applicable method, standard and selected-lot evidence. Establish sensory acceptance separately and define the stem, seed and pod condition needed by your operation.

Ask for the preparation details

Obtain the actual drying and processing route for the selected material. Confirm any further treatment required before use and how that preparation meets the receiving process.

  • Named whole chili and complete ingredient/additive statement.
  • Agreed pod, stem and seed preparation.
  • SHU method, standard and lot-specific acceptance evidence.
  • Actual cooking recipe and treatment requirements.
  • Accepted package, receiving and documentary conditions.

Keep ventilation in the handling plan

The two-year shelf-life description is associated with a cool, dry, ventilated place. Review the actual package and receiving arrangements for the accepted whole material before applying that period.

Agree packing after ingredient acceptance

Where Halal, ISO or HACCP matters, check the relevant holder, issuer or standard, scope, validity and product/process applicability. Then agree box, bag or vacuum packing in line with the accepted composition, preparation and handling requirements.

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