- Storage Typedry, cool, placeSpecificationchili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentchili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Specify finely crushed red chili by the seasoning blend you intend to prepare and the ingredient composition you accept. The supplied cut, grinding and seed condition should be agreed together, so that the sample and receiving brief describe the same chili preparation.
Set sensory acceptance before choosing a sample
Assess the spicy reference under the actual food preparation and comparison conditions. Define any additional sensory or measured criteria needed by the recipe before selecting the material; a general taste term does not determine a numerical heat grade.
- Accept the complete ingredient formulation.
- Define actual cut, grinding and seed preparation.
- Agree recipe-specific sensory comparison conditions.
- Choose a relevant sieve criterion and material fraction.
- Assess moisture using an accepted basis and suitable method.
- Clarify processing relevance and further food preparation.
- Confirm closure, packaging and dry, cool lot handling.
Keep sieve and moisture decisions precise
Consider 10-40 mesh,10-20mesh and60mesh independently, establishing the applicable sieve standard, criterion, fraction, method and lot for each. Apply moisture 11% Max to the identified preparation on an agreed measurement basis, with the relevant analytical method and material information.
Prepare and receive the accepted ingredient
Establish how AD and Raw relate to the actual finely crushed material and what further food preparation is required. Link the one-year duration to an accepted dry, cool protocol covering temperature, humidity, package closure and handling for that preparation and lot.
Choose final receiving format once those ingredient, analytical and storage decisions are settled. Retain the accepted cut and seed criteria with the recipe brief when comparing subsequent samples, rather than assuming every crushed chili preparation is interchangeable.
