Relia Raw AD Dried Red Chili Pepper for Ingredient Selection

Relia dried red chili pepper is described as raw and AD dried, with red color, a stick form and pungent flavor. Its size, heat and acceptance references provide a starting point for an enquiry, with the actual commercial material and stem preparation still to select.

Choose the pepper and stem preparation

With-stem and without-stem descriptions are given for this ingredient. Confirm the actual preparation required, including any relevant size variation or broken-piece criteria, and identify the intended food or spice application in the enquiry.

• Material descriptions: raw AD dried red chili pepper, stick form.
• Flavor description: pungent.
• Stem descriptions: with or without stem, with the actual state to agree.
• Size and heat references: 4–7 cm and 8,000–12,000 SHU.
• Moisture reference: 8–12%.
• Stated acceptance values: impurity 1% and broken rate 2%.
• Yeast and mold reference: <10,000 per gram, with the applicable method and unit basis to confirm.
• Shelf-life reference: 24 months, requiring applicable storage and pack information.

Define how the references will be assessed

Agree the measurement, sampling and batch evidence needed for the size, heat and moisture requirements. Retain impurity 1% and broken rate 2% as stated reference values and specify the acceptance definitions required for your material review.

The yeast and mold reference also needs its applicable unit basis and test method. Obtain the relevant batch evidence and acceptance requirements rather than treating the number alone as a complete ingredient approval.

Obtain the use and handling documents

Confirm the storage conditions, shelf-life basis and actual packing for the selected preparation before relying on the 24-month reference. Request complete ingredients and the process and intended-use documents relevant to your application, keeping these with the stem, technical and acceptance specification.