- Storage Typecool and drySpecification12-18cm
- Shelf Life24 monthsIngredientschili
- ContentSweet Paprika ChiliInstruction for Usefor cook
- Model Number02StemWith/Without stem
- GradeAMoisture8%-20%
- SHU300-1000SHUTasteLight Spicy
- Used ForCookMOQ1 Ton
- PackingVacuum Pack
Use the actual cooking recipe to select this whole Sweet Paprika Chili preparation. Confirm the complete formula, accepted stem condition and seed handling before setting the physical, analytical and packaging criteria for a lot.
Turn the taste description into recipe acceptance
Light Spicy should be assessed with a representative whole-chili preparation in the intended food. The separate 300–1000 SHU reference requires its own analytical method, sampled fraction and lot result.
Set the dimensions and moisture basis
The written size reference is 12–18cm, with the actual axis and pod part still to agree. Establish a criterion and measurement method that describe the whole material being purchased.
- Define the cooking application and usable whole-pod preparation.
- Agree the actual stem condition and accepted seed handling.
- Keep the 12–18cm requirement tied to a defined measurement.
- Qualify the full heat range independently of the taste description.
- Evaluate 8%–20% moisture with its own sampling and analytical basis.
- Obtain preparation and intended-use documents for the selected material.
- Select the vacuum package material, closure and opening instructions.
Confirm how the material will be prepared
Request the actual process and any treatment needed for the intended use. With/Without stem is a preparation reference requiring an order decision, so include the accepted condition in the specification.
Agree the storage plan for that package
Specify actual temperature and humidity in the cool, dry place. A 24-month period must be supported for the complete formula, executed process and chosen packaging.
Confirm that the period applies to the relevant lot and handling practice after opening. Keep it linked to the cooking sample and technical criteria accepted for the order.
