Jinta Whole Dried Red Chili Pods

Begin whole dried red chili selection by establishing the actual named material being supplied. The complete composition, whole-pod condition and intended preparation should be agreed before a particular commercial grade is accepted.

Settle material identity and composition

Request the actual named-material specification and full ingredient and additive statement. Agree the pod, stem and seed requirements needed by the receiving operation and any further preparation expected before use.

Check size and parameter applicability

The written size is 3–7cm, with moisture no more than 14%, total ash no more than 3.0% and broken rate 1% maximum. Confirm the dimensional basis, parameter meanings, measurement methods and relevant standards, with selected-lot evidence for the actual identified whole material.

• Actual named whole ingredient and full formula.
• Accepted pod condition and stem preparation.
• Seed requirements and any additional cutting step.
• Dimensional basis for the size description.
• Technical definitions, methods and relevant lot evidence.
• Specific sensory and intended-use acceptance.
• Actual processing, package and receiving requirements.

Define sensory acceptance independently

Specify the sensory requirements needed by the application. Request relevant product information for those requirements before accepting a particular grade for the actual named material.

Review preparation and use

Obtain the actual drying and raw-processing route and any additional-treatment records. Assess the intended hotpot-dipping preparation against the accepted composition, pod condition and process needs of the operation.

Agree six-month handling and documentation

The six-month shelf-life description is paired with storage in a cool, dry place. Confirm matching package and receiving conditions and, where required, relevant ISO holder, issuer or standard, scope, validity and product/process records before agreeing vacuum bag, woven bag or customer-required packing.