Red Dried Chili Rings for Spice Preparation

Specify red dried chili rings through the actual cut, seed condition and full composition required by the spice preparation. Accept the dimensional and heat criteria on relevant measurement bases, then agree the process and receiving-package conditions for that ingredient.

Define the cut and seed condition

Agree the ring preparation and acceptable seed condition for the actual supplied material. Obtain the full ingredient and additive statement before assessing the preparation against the intended spice recipe.

• Describe the ring cut and acceptable seed condition in the spice brief.
• Accept the full composition of the actual supplied ingredient.
• Assess 1–2mm and 1mm independently on defined measurement axes.
• Review 15000–20000SHU through a suitable actual-material heat method.
• Agree AD/Raw relevance and the further preparation for spice use.
• Set selected treatment, document and cool-dry package requirements.

Assess dimensions and heat

Keep 1–2mm separate from 1mm, with the measurement axis, method and selected-lot applicability established for each reference. Evaluate 15000–20000SHU through appropriate method and lot evidence covering the actual ring preparation.

Agree processing for the use

Confirm AD drying and Raw processing and the further preparation needed by the receiving spice recipe. Select optional steam sterilization with suitable process records when that treatment forms part of the accepted ingredient brief.

Finish the receiving requirements

Review requested HACCP or Halal documents for holder, issuer or standard, validity, scope and actual product/process coverage. Apply 12 months in a cool and dry place with an accepted receiving package before concluding the packing specification for the agreed cut and seed condition.