- Model NumberYL-threeBrix (%)no
- Primary IngredientChiliTasteNumbing and spicy
- VarietyHot pepperWeight (kg)25
- AdditivesnoStorage TypeCool and dry ventilate place
- Specification25Kg/CTNShelf Life2years
- IngredientsHot ChiliContentChili
- Instruction for UseHot pot sauceProduct NameDried Red Chilli Pepper
- Packing25kgColorRed Color
- SHU8000-10000Used Forcooking
- CertificateHACCPTypeDehydrated
- PackagingBox, Bag
S17 dried red chili pepper is described as dehydrated, with a numbing and spicy taste. Hot pot sauce and cooking are the stated food uses. Set the actual chili preparation and required flavor or heat profile for your recipe before accepting a material specification.
Compare the chili for the sauce
The heat reference is 8,000–10,000 SHU. Agree the applicable method and sampling, then review relevant material or batch results together with a representative sample in the intended food.
- Product material: dried red chili pepper under the S17 commercial name.
- Preparation description: dehydrated.
- Taste description: numbing and spicy.
- Food applications: hot pot sauce and cooking.
- Heat criterion: 8,000–10,000 SHU, with applicable test evidence to establish.
- Handling reference: two years in a cool, dry and ventilated place.
- Described packaging formats: box and bag, with actual configuration to confirm.
Connect storage with the package
Check how the two-year reference applies to the actual chili process and selected package. Confirm the cool, dry and ventilated handling basis before including that period in your purchasing requirements.
Make the acceptance brief usable
Include the sauce or cooking application, actual chili preparation, desired profile and test criteria in the enquiry. Request complete ingredients and relevant process, intended-use and acceptance documents when composition or treatment requirements matter. Agree the packing configuration and handling conditions with those material requirements, so a proposed chili can be assessed consistently against the food process you plan to use. Include any recipe-specific acceptance requirements so the sample review and technical evidence cover the same proposed material.
