- Varietychili pepperStorage TypeCool and Dry
- Specification5-8cm(1.97-3.15in)Product TypeSingle Herbs & Spices
- IngredientsNoContentChili
- Instruction for UseSpicesDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeElongatedWeight (kg)20
- Shelf Life24 monthsModel Number03
- TypeChilli & PepperStemWith/Without stem
- GradeAMoisture15-17%
- SHU2000-40000SHUUsed ForCook
- MOQ1 TonPackingVacuum Pack
- ColorRed
Sanying is the commercial name to include when enquiring about these whole dried red chili pods for cooking. Agree the actual complete composition and supplied stem and seed preparation before connecting the technical references to your intended recipe.
Assess the pods for your formula
Evaluate 5–8 cm (1.97–3.15 in), moisture 15–17% and the full 2000–40000 SHU interval as distinct requirements. Define the relevant measurement axes or bases and suitable methods, then check that the evidence covers the actual supplied preparation and selected lot.
Prepare the cooking-ingredient enquiry
- Actual Sanying-named chili identity and complete formula.
- Accepted whole-pod, stem and seed condition.
- Length measurement criterion and applicable method.
- Moisture measurement basis and selected-lot relevance.
- Evidence for the complete heat interval and its method.
- Applicable AD drying, Raw processing and further recipe preparation.
- Receiving format, storage temperature and handling plan.
Confirm processing for the food use
Establish the applicability of AD and Raw to the ingredient being supplied. Agree the further preparation required by the intended cooking recipe, together with any additional material or process documentation needed for that use.
Accept the receiving conditions
Relate the 24-month shelf-life reference to the actual temperature, package and handling requirements for a cool and dry place. Conclude the suitability of a vacuum-pack or other receiving format after the material, pod preparation and technical brief have been accepted.
Include the intended cooking process when requesting further ingredient information so that the measurements and receiving plan remain relevant to the same supplied pods. Identify the accepted full composition and actual pod condition with that request.
