- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)25Shelf Life6 month
- TypeChilli & PepperNameJinta Dried Chili
- FlavorStrong & Pungent Chilli FlavorMoisture≤14%
- Total Ash≤3.0%Broken Rate1%max
- Packingvacuum bag, woven bag or as customers' demandCertificationISO
- Size3-7cmColorRED
Jinta whole dried red chili peppers have a strong, pungent chili flavor description and a wrinkled red-pod appearance. Raw and AD are the stated preparation descriptions. For hotpot dipping, define how the pods will be prepared and the profile your food requires before selecting the material.
A pod specification for hotpot dipping
The written length reference is 3–7 cm. Bring the actual pod preparation, required flavor and heat profile together with the intended recipe, then assess a representative sample against those requirements.
- Commercial product name: Jinta Dried Chili, in whole red-pod form.
- Preparation descriptions: dried, raw and AD.
- Length reference: 3–7 cm, with the applicable size basis to confirm.
- Material criteria: moisture ≤14%, total ash ≤3.0% and broken rate 1% max.
- Storage reference: six months in a cool and dry place.
- Described packing choices: vacuum bag and woven bag, with the actual configuration to agree.
Agree what the technical criteria cover
Apply the moisture, ash and broken-rate references to the actual whole-pod material being considered. Request the relevant definitions, sampling and material or batch test results, including how breakage is assessed, before accepting those criteria for your order.
Connect the package with handling
The six-month reference should be checked against the actual pod process, selected package and handling arrangements. Ask for complete ingredients and relevant process, intended-use and acceptance documents where composition or treatment requirements matter. Include the food application, preparation, required profile, test evidence and packing needs in one buying brief so the proposed material can be assessed consistently.
