Erjingtiao Dried Red Chili Pods for Cooking Ingredients

Dried red chili pods are presented under the Erjingtiao name for cooking and spice requirements. Agree the actual named grade, supplied cut and complete ingredients against an identified sample, then define the preparation needed for the intended dish.

Establish the Supplied Configuration

Specify the actual cut and seed and stem criteria for the selected ingredient. Keep those requirements with the sample identity, full composition and actual process description before completing the pod specification for the chosen cooking preparation.

Define the Length Reference

The sizing description is 18–28 cm. Agree the actual measurement basis and selected grade for that reference, retaining the sample and pod configuration with the ingredient specification.

• The preparation is dried red chili pods.
• Erjingtiao is the commercial chili name.
• The sizing reference is 18–28 cm.
• Pungency is described as 8000–10000 SHU.
• Moisture is described as 8–20%.
• The taste description is strong spicy.

Keep the Complete Heat Interval

Retain both endpoints of the declared 8000–10000 SHU range and obtain actual analytical methods and applicable grade and lot records. Establish the moisture method and lot applicability for the full 8–20% reference, with sensory acceptance criteria for the strong-spicy description.

Agree Actual Processing and Preparation

Obtain the actual processing, preparation and addition instructions for the intended cooking or spice requirement. Match them to the chosen cut, complete ingredients and selected grade, keeping applicable ingredient and process documents with the sample.

Complete Storage and Vacuum-Packing Scope

Establish actual cool, dry conditions and package-specific handling for the stated 24 months. Agree accepted vacuum-packing scope, selected format, supplier identity and current terms, retaining applicable analytical and status documents with the final ingredient preparation.