- Model NumberYL21Brix (%)NO
- Primary IngredientChiliVarietydried chilli
- Weight (kg)25AdditivesNO
- Storage TypeCool and dry ventilate placeSpecification25kg/CTN
- Shelf LifeTwo yearsIngredientsDried chili
- ContentHot chiliInstruction for UseCooking
- Product NameNatural Red Dried ChiliPacking25Kg Bags/drums
- ColorRed ColorCertificateISO
- SHU5000-8000SHUMOQ1 Ton
- Used ForcookingQuality100 % Natural
- FlavorDeliciousPackagingVacuum Pack, Box, Bag
Specify Jinta whole dried red chili for the cooking ingredient your operation needs. Agree the actual named material, complete composition and pod preparation before choosing a particular supply specification.
Review the written heat criterion
The heat description is 5000–8000SHU for review against the actual named whole-pod preparation. Request the applicable measurement method, standard and selected-lot evidence before accepting that criterion for your cooking requirement.
Define the pod preparation
Record the required stem and seed conditions alongside the accepted whole material. If a separately ground preparation is required, agree its actual processing and supply specification before treating it as part of the order.
Make the inquiry specific
A useful brief joins the physical ingredient with the records needed at receipt. Include the following points in the technical discussion.
- Actual Jinta material specification and full formula.
- Whole-pod, stem and seed acceptance requirements.
- Heat method, standard and relevant lot evidence.
- Actual preparation and any separately required processing.
- Cooking suitability and additional treatment requirements.
- Package and handling conditions for the stated period.
Assess process and cooking suitability
Obtain the actual preparation route and any additional treatment needed by the receiving operation. Evaluate cooking suitability through the accepted ingredient statement and process requirements rather than relying on a general flavor description.
Check documentation scope
Where ISO forms part of the acceptance requirement, request the relevant holder, issuer or standard, scope and validity. Confirm that the supporting product or process records apply to the material being selected.
Agree two-year handling and packing
The stated shelf life is two years with storage in a cool, dry, ventilated place. Confirm the applicable receiving plan and actual vacuum, box or bag packing against the accepted whole-chili specification.
