- Model NumberRelia-01Primary IngredientChili
- TasteStrong & Pungent Chilli FlavorVarietyChilli & Pepper
- Weight (kg)25Additivesnon
- Storage Typedry and cool placeSpecification3-8cm(1.18-3.15in)
- Shelf Life24 MonthsIngredientsNO
- ContentchilliInstruction for Usespices
- StemWith/Without stemImpurity1% max
- Hot10000-20000SHUMoisture6%-12%
- Broken Rate1% maxPackingVacuum Package
- ColorRedGradeA
- PackagingVacuum Pack, Box, Bag
Red chili with a declared Sanying name is described for spice-ingredient inquiries. Establish the actual supplied preparation and ordered stem condition, then review the full 3-8 cm size, 10,000-20,000 SHU range and physical specifications for the selected pepper grade.
Identify the Sanying Chili and Actual Preparation
Chili is the stated primary ingredient, with red color and a strong and pungent chili flavor descriptor. Obtain an identified sample and confirm the actual named grade, supplied form and with-stem or without-stem condition for the intended spice requirement.
- Sanying chili is the declared pepper name.
- Red is the stated appearance.
- With-stem and without-stem conditions are described.
- Spices is the stated ingredient use.
- Vacuum packaging is described for the chili.
Set the Sanying Dimension and Selected Heat Grade
The size description is 3-8 cm, with a stated equivalent of 1.18-3.15 inches. Confirm its dimensional basis and actual grade, keeping selected pungency within the full 10,000-20,000 SHU range with the relevant analytical basis and records.
Review Chili Physical Limits and Full Composition
Moisture is specified as a full 6-12% range, with maximum impurity and maximum broken rate each specified as 1%. Obtain applicable definitions, methods and actual-grade records with complete ingredients and relevant processing, analytical or status documents, agreeing actual spice preparation and addition instructions before approval.
Complete the Sanying Package and Storage Requirement
A 24-month duration and storage in a dry, cool place are stated for the ingredient. Establish actual package conditions and handling instructions for the selected vacuum package, box or bag format, recording available packing scope, supplier identity and current order terms with the agreed preparation and grade.
