Relia Dried Red Chili Pepper for Seasoning and Hotpot Dipping
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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 presented for food seasoning and hotpot dipping. It carries red color, raw and AD dried processing, stick-form and strong and pungent chili flavor descriptions, with technical references to review for your selected preparation.

Start with the food and preparation

Identify the seasoning or dipping use and the actual commercial pepper you require. Specify any physical preparation and stem or seed criteria that affect acceptance, together with the complete ingredient declaration needed for the food.

Review the stated acceptance ceilings

Moisture 12% max, impurity 0.3% max and broken rate 1% max are the stated limits. Agree their parameter definitions, sampling and relevant tests so the material or batch evidence can be assessed on the same basis.

  • Product direction: dried red chili pepper.
  • Use directions: food seasoning and hotpot dipping.
  • Process descriptions: raw and AD dried.
  • Color and form descriptions: red and stick.
  • Flavor description: strong and pungent chili flavor.
  • The stated dimensional reference is 7–9 cm, with heat at 3000–5000 SHU.
  • Technical maxima: moisture 12%, impurity 0.3% and broken rate 1%.
  • Storage reference: 24 months in a cool and dry place.

Include size and heat in the material review

Confirm the methods and actual preparation applicable to the 7–9 cm and 3000–5000 SHU references. Include the relevant flavor and test acceptance requirements before approving the ingredient for the intended seasoning or dipping application.

Finish the packing and handling specification

Vacuum bag and woven bag are described formats, with the actual configuration and requested alternatives to agree. Obtain applicable handling instructions and process and intended-use evidence, keeping the 24-month reference attached to its cool and dry conditions and the selected pack.

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