- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)25Shelf Life24 month
- Model NumberRelia-01TypeChilli & Pepper
- Product NameDried Chilli Red Chile SecoFlavorStrong & Pungent Chilli Flavor
- Size7-9cmHot3000-5000SHU
- Moisture12% MaxImpurity0.3%max
- Broken Rate1%maxPackingvacuum bag, woven bag or as customers' demand
- ColorRED
Relia dried red chili pepper is described as raw and AD dried, with red color, a stick form and strong and pungent chili flavor for hotpot dipping. Review the stated size, heat and acceptance references against the actual commercial pepper required for your preparation.
Match the pepper to the technical reference
The size reference is 7–9 cm and the heat reference is 3000–5000 SHU. Confirm how size is measured and which heat method and batch evidence apply before using those references as acceptance criteria for the selected material.
Moisture, impurity and broken-rate limits also need their applicable definitions and sampling basis. Include any preparation or stem/seed requirements relevant to your dipping application so the physical selection and technical evidence describe the same ingredient.
- Ingredient direction: dried red chili pepper in a stick-form description.
- Process and color: raw, AD dried and red.
- Flavor and use: strong and pungent chili flavor for hotpot dipping.
- Size and heat references: 7–9 cm and 3000–5000 SHU.
- Acceptance references: moisture 12% max, impurity 0.3% max and broken rate 1% max.
- Shelf-life and storage reference: 24 months in a cool and dry place.
- Described packing formats: vacuum bag and woven bag.
Plan the actual pack and handling
Keep the cool and dry storage conditions attached to the 24-month reference. Confirm the selected vacuum or woven bag configuration and its applicable handling instructions, including any requested packing alternatives.
Approve a defined material specification
Identify the actual commercial pepper, complete ingredients and processing requirements in the enquiry. Obtain the relevant process, intended-use and acceptance documents so the material, technical limits and handling plan can be reviewed together.
