Sanying Dried Red Chili Pods for Cooking Ingredients
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Product description
  • Storage Type
    cool and dry
    Specification
    5-8cm
  • Shelf Life
    24 months
    Ingredients
    chili
  • Content
    dried chili
    Instruction for Use
    for cook
  • Model Number
    03
    Stem
    With/Without stem
  • Grade
    food grade
    Moisture
    8%-20%
  • SHU
    2000-40000SHU
    Taste
    Strong Spicy
  • Used For
    Cooking
    MOQ
    1 Ton
  • Packing
    Vacuum Pack

Dried red chili pods with the commercial name Sanying are described for cooking requirements. Choose an identified sample and agree the actual material, named grade, complete ingredients and seed and stem configuration before accepting the intended pod preparation.

Establish the Actual Material

Keep the sample and complete composition linked to the selected grade. Agree the actual supplied preparation, trim criteria and sensory acceptance requirements relevant to the cooking ingredient.

Assess the Whole Heat Interval

The declared pungency reference spans 2000–40000 SHU. Retain the entire range and obtain the actual analytical method and applicable grade and lot records, alongside agreed criteria for the strong-spicy taste description.

  • The ingredient is described as chili.
  • Sanying is the commercial name.
  • The preparation is dried red pods.
  • The sizing reference is 5–8 cm.
  • Moisture is described as 8–20%.
  • Vacuum packing is mentioned.

Define Moisture and Sizing Requirements

Use the complete 8–20% moisture description with the declared 5–8 cm sizing reference. Establish actual analytical methods and the measurement basis for the chosen grade, keeping the applicable lot records with the selected sample and pod configuration.

Request Cooking Instructions

Obtain the actual processing route and preparation and addition instructions for the intended recipe. Match those instructions to the agreed material, complete ingredients and supplied preparation.

Choose Package Conditions

Cool and dry storage and a stated 24-month shelf life are described. Establish actual conditions and package-specific handling for the selected lot, agree accepted vacuum-packing scope and format, and confirm supplier identity and current terms with applicable ingredient, analytical, process and status documents.

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