Relia Dried Red Chili Pepper for Hotpot Dipping Preparation
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Product description
  • Storage Type
    cool and dry place
    Specification
    100g(3.53oz)
  • Product Type
    Single Herbs & Spices
    Ingredients
    chilli only
  • Content
    Dried Red Chile
    Instruction for Use
    hotpot dipping
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Stick
  • Weight (kg)
    25
    Shelf Life
    24 month
  • Model Number
    Relia-01
    Type
    Chilli & Pepper
  • Product Name
    Dried Chilli Red Chile Seco
    Flavor
    Strong & Pungent Chilli Flavor
  • Size
    7-9cm
    Hot
    3000-5000SHU
  • Moisture
    12% Max
    Impurity
    0.3%max
  • Broken Rate
    1%max
    Packing
    vacuum bag, woven bag or as customers' demand
  • Certification
    ISO
    Color
    RED

Relia dried red chili pepper is described as red, raw and AD dried, with a stick form and strong and pungent chili flavor for hotpot dipping. Bring the actual pepper preparation, technical acceptance needs and handling plan together when selecting the ingredient.

Discuss packing alongside the material

Vacuum bag and woven bag are the described packing formats. Agree the actual configuration and any requested alternatives, including instructions needed for the preparation you will use.

  • Food direction: hotpot dipping with dried red chili pepper.
  • Preparation descriptions: raw, AD dried, red and stick form.
  • Strong and pungent chili flavor is the stated sensory description.
  • Measurement references: 7–9 cm and 3000–5000 SHU.
  • Acceptance references: moisture 12% max, impurity 0.3% max and broken rate 1% max.
  • Handling reference: 24 months in a cool and dry place.

Retain the storage conditions with the duration

The 24-month reference is paired with a cool and dry place for storage. Confirm its applicability and the handling instructions for the actual bag and selected chili preparation.

Define the size and heat review

Specify how the 7–9 cm size and 3000–5000 SHU heat references will be assessed. Include the required flavor profile, material or batch evidence and any stem or seed criteria relevant to your dipping preparation.

Give each maximum a test basis

Keep moisture 12% max, impurity 0.3% max and broken rate 1% max as distinct acceptance parameters. Agree definitions, sampling and methods so their supporting evidence addresses the actual material under review.

Complete the ingredient approval

Request full ingredients and the processing information applicable to the selected pepper. Identify the intended-use and acceptance documents required for composition or treatment approval, keeping those requirements with the packing and technical specification.

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