- Varietychili pepperStorage TypeCool and Dry
- Specification18-28cm(7.09-11.02in)Product TypeSingle Herbs & Spices
- IngredientsNoContentChili
- Instruction for UseSpicesDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeElongatedWeight (kg)20
- Shelf Life24 monthsModel Number05
- TypeChilli & PepperStemWith/Without stem
- GradeAMoisture8%-20%
- SHU80000-10000SHUTasteSpicy
- Used ForCookMOQ1 Ton
- PackingVacuum PackColorRed
Relia red elongated dried chili is described for cooking, with raw and AD processing descriptors. For an Erjingtiao commercial-catering requirement, confirm the variety and ordered preparation before assessing its match to the menu or recipe.
Choose the size and stem preparation
The size reference is 18–28cm (7.09–11.02in). Compare that reference with the required ingredient size and agree the applicable selection and tolerance for the order.
Stem preparation is described as with or without stem. Specify the preferred preparation rather than assuming every order has the same stem condition or that the two descriptions are separate selectable variants.
- Ingredient identity: red elongated dried chili.
- Use direction: cooking.
- Preparation descriptors: dried, raw and AD.
- Size reference: 18–28cm (7.09–11.02in).
- Moisture reference: 8%–20%; agree the ordered limit.
- Stem preparation: with or without stem, to confirm.
- Public model reference: 05.
- Packing reference: vacuum pack.
Set heat and moisture for cooking
State the heat requirement for the intended recipe and request the applicable numerical heat specification. Do not assume a mild profile without confirmation for the selected chili.
The moisture reference spans 8%–20%, so identify the actual acceptance limit needed for the order. Keep that limit and the confirmed heat together with the size and stem requirements in the catering brief.
Store and request the selected packing
The stated shelf life is 24 months with cool, dry storage. Confirm the handling instructions and the vacuum-pack arrangement relevant to the selected preparation before planning storage.
