- Storage TypeCool and DrySpecification5-8cm
- Shelf Life24 monthsIngredientsChilis
- ContentChili KingInstruction for Usefor cooking
- Model Number06StemWith/Without stem
- SHU40000-50000SHUTasteHot Spicy
- GradeFood gradeMoisture8%-20%
- Used ForCookingMOQ1 Ton
- PackingVacuum Pack
Define the cooking preparation required for these whole dried Chili King red peppers. Hot Spicy is a sensory description to assess with an actual recipe sample, alongside independently agreed physical and analytical criteria for the selected lot.
Start with the material and usable preparation
Request the full ingredient composition and actual processing details. Agree the accepted stem and seed condition and any treatment needed before the peppers enter your food process.
The With/Without stem reference requires an order preparation choice. Include that actual condition with the whole-pod specification and sample acceptance.
Assess each complete technical reference
The heat range is 40000–50000 SHU and the separate moisture range is 8%–20%. Establish each analytical method, sampled fraction and applicable lot result for the actual preparation being purchased.
- Describe the whole-pod cooking recipe and accepted sensory result.
- Keep Hot Spicy assessment separate from the full heat-test range.
- Define the measured axis and pod part for the 5–8cm reference.
- Agree the physical criterion and measurement method for that dimension.
- Qualify moisture independently on its own analytical basis.
- Select the actual vacuum package material and closure.
- Request intended-use documents applicable to the selected preparation and lot.
Plan storage with the selected package
Agree actual temperature and humidity in the cool, dry place. The Vacuum Pack reference needs a defined closure and instructions for handling after opening.
Obtain a 24-month basis covering the complete composition, executed process, chosen packaging and lot. Keep the period and handling arrangement linked to the whole peppers accepted for the cooking specification.
