Erjingtiao Whole Dried Red Chili Pods for Cooking

Use the Erjingtiao commercial name when discussing whole dried red chili pods for your cooking formula. Establish the actual complete composition, supplied pod condition and stem and seed preparation before deciding how that ingredient will be processed.

Define composition and processing together

Confirm AD drying and agree the actual processing applicable to the supplied pods. Any blending in the accepted process needs its full composition established, together with the further preparation your intended cooking recipe requires. Identify that actual supplied composition in requests for process information.

Set the dimension and moisture criteria

Evaluate 18–28 cm (7.09–11.02 in) against a defined length axis and measurement method. Apply moisture 8–20% on an agreed basis with selected-lot evidence relevant to the actual pod preparation.

Relate heat and taste to the recipe

Assess the full 8000–10000 SHU interval using appropriate heat-method and lot evidence for that identified ingredient. Discuss strong spicy as a sensory description to accept for the actual material and the food formula it will enter.

Include these details before packing

• Actual Erjingtiao-named chili identity and complete composition.
• Accepted whole-pod, stem and seed condition.
• Defined length and moisture measurement requirements.
• Full heat evidence and strong spicy sensory acceptance.
• Applicable AD drying, actual processing and further cooking preparation.
• Receiving format, storage temperature and handling plan.

Complete cool-dry receiving

Use the 24-month reference with accepted temperature and handling in a cool and dry place. Agree the relevance of the vacuum-pack or other receiving format after the supplied composition, preparation and technical requirements are settled.