- Primary IngredientChiliTasteHot Spicy, Hot Spicy
- Varietydried chilliWeight (kg)25
- Storage Typecool and dry placeSpecification100g(3.53oz)
- Shelf Life12 monthContentchili pepper or powder
- Instruction for Usehotpot dippingKeywordDried Chili Pepper
- ColourRed ColourStorageCool Dried
- CertificationJASPackingCustomer Requirements
Match whole dried red chili peppers to the hotpot-dipping preparation you intend to make. Relia presents a hot, spicy chili ingredient, with the complete formula, pod condition and further food preparation to accept for the recipe being evaluated.
Start with the complete chili ingredient
Obtain the actual ingredient declaration and identify the preparation represented by the sample. Specify pod condition, relevant sizing, stem and seed criteria so that the enquiry describes the whole chili material required for your food operation.
Give sensory acceptance a recipe basis
Assess Hot Spicy in the intended dipping preparation and agree the conditions used to evaluate the sample. Where an analytical heat criterion is required, establish the relevant method, sampling basis and results applicable to the actual selected material and lot.
- Whole pods are the ingredient presentation.
- Dried red chili describes the material under consideration.
- Hotpot dipping is the intended preparation direction.
- Hot Spicy needs agreed sensory acceptance.
- The 12-month reference requires actual cool, dry handling.
Establish the preparation before use
Confirm the final actual processing and further food preparation for the ingredient selected. Keep those instructions with the complete composition and pod criteria, then decide whether the preparation meets the recipe requirements.
Agree the conditions for receiving
Define cool, dry temperature, humidity, package closure and handling before applying the duration. If JAS documentation is needed, check current relevant holder, issuer, standard, material coverage and validity.
Choose the final receiving format after accepting the ingredient and package requirements. Keep the whole-pod sample and preparation instructions with the hotpot recipe so that later lots are compared with the same actual chili specification.
