- Storage Typecool and drySpecification5-8cm
- Shelf Life24 monthsIngredientschili
- Contentdried chiliInstruction for Usefor cook
- Model Number03StemWith/Without stem
- GradeAMoisture8%-20%
- SHU2000-40000SHUUsed ForCook
- MOQ1 TonPackingVacuum Pack
- TasteStrong Spicy
Assess these whole dried red chili peppers in the cooking recipe you intend to prepare. Strong Spicy is a sensory description, while the full physical and analytical references need separate acceptance for the selected pod material and lot.
Start with the cooking preparation
Request complete ingredients and actual usable processing details. Select the required stem and seed condition from the With/Without stem preparation reference, including any treatment needed by your food process.
Use the complete heat range
The written heat reference spans 2000–40000 SHU. Agree the actual analytical method, sampled fraction and lot result, and evaluate Strong Spicy separately in a representative recipe sample.
- Describe the cooking application and actual whole-pod preparation.
- Confirm the full composition and usable condition for the order.
- Define the axis, pod part and method for the 5–8cm reference.
- Keep the full heat range linked to its independent analytical basis.
- Assess 8%–20% moisture using its own sample, method and lot.
- Select the actual vacuum package material and closure.
Bring physical acceptance into the order
The 5–8cm dimension needs an agreed criterion before it is adopted for a lot. Link that acceptance to the actual material part, with the moisture test and recipe sample covering the same preparation.
Qualify cool, dry handling
Specify actual storage temperature and humidity together with the selected package and opening instructions. The Vacuum Pack reference needs those details to become a usable handling arrangement.
Confirm a 24-month basis for the composition, executed process, chosen packaging and lot. Include intended-use documents that apply to the actual cooking preparation being requested.
