Relia AD Raw Whole Dried Chili Peppers for Cooking
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Product description
  • Variety
    chili whole
    Storage Type
    Cold Store Or Ventilate
  • Specification
    Whole Pods 3-5cm, 5-7cm; 30000SHU
    Product Type
    Single Herbs & Spices
  • Ingredients
    no additives
    Content
    With & Without Steam
  • Instruction for Use
    Foods Material Process, Family Cooking
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Stick
    Weight (kg)
    20
  • Shelf Life
    2 years at -18°C.
    Model Number
    whole chili
  • Type
    Chilli & Pepper
    type
    paprika/chilli/hot pepper/cayenne pepper /capsicum
  • packing
    bulk,tank,vacuum pack
    max moisture(%)
    13
  • Form Available
    Whole, Crushed, Powdered, Ringy, Thready, Smoked
    Paprika ASTA
    100-120-140-160-180-200-220
  • Stalk & Seeds State
    Seed & Seedless, Stem & Stemless
    Cayenne Pepper SHU
    25,000-35,000-40,000-60,000-70,000
  • Chili Pepper SHU
    100-1,000-5,000-10,000-15,000-20,000
    Mesh Size
    Flakes 5-25, Powder 40-120
  • Farm & Factory
    Traceable
    Color
    red

Relia whole dried chili peppers are described as raw and AD prepared, with red color for food processing and family cooking. A useful enquiry identifies the actual pepper, required pod preparation and heat specification before confirming the order's handling and packing needs.

Identify the pepper and required treatment

Request the exact commercial pepper identity and the process specification applicable to the supplied whole pods. If smoking or steam treatment is required for the intended food, confirm that treatment directly and obtain the relevant process documents before approval.

Select the pods for the recipe

The whole-pod length descriptions are 3–5 cm and 5–7 cm. Seed/seedless and stem/stemless states are also described, so agree the actual size and preparation rather than treating all states as one supplied configuration.

  • Whole-pod preparation is described as raw, dried and AD.
  • Red is the stated color for the chili pods.
  • Food processing is one named use.
  • Family cooking is the other stated application.
  • Maximum moisture for the specification is 13%.

Define heat and acceptance requirements

State the required heat target and ask for the applicable material and batch/test specification. Do not infer a selected heat result from a general commercial pepper name; include the measurement method and acceptance limits when the recipe or approval process requires them.

Agree packing and the storage plan

Bulk, tank and vacuum pack are the described packing formats, with the actual applicable format to confirm. The stated shelf-life reference is 2 years at -18°C, so retain that frozen condition and establish the conditions and period for any different handling plan.

Documents for product approval

Request a complete ingredient declaration along with relevant process and intended-use documents for the selected pods. Any composition, treatment or traceability requirement should be checked against its applicable evidence before accepting the material for cooking or processing.

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