- Storage Typecool and dry placeSpecification100g(3.53oz)
- Product TypeSingle Herbs & SpicesIngredientschilli only
- ContentDried Red ChileInstruction for Usehotpot dipping
- Drying ProcessADStyleDried
- Processing TypeRawShapeStick
- Weight (kg)25Shelf Life24 month
- Model NumberRelia-01TypeChilli & Pepper
- Product NameDried Chilli Red Chile SecoFlavorStrong & Pungent Chilli Flavor
- Size7-9cmHot3000-5000SHU
- Moisture12% MaxImpurity0.3%max
- Broken Rate1%maxPackingvacuum bag, woven bag or as customers' demand
- CertificationISOColorRED
This dried red chili listing uses Teja as its commercial name and identifies hotpot dipping as the intended application. The pepper is described as red, stick-shaped and strong and pungent in flavor. Use those descriptions to frame a material enquiry alongside the actual preparation your dipping mixture needs.
Teja in a dipping ingredient brief
The preparation is recorded as dried, raw and AD. Check these preparation descriptions against the process required for your food, and confirm the commercial Teja name against the actual pepper being offered.
Start with the flavor profile and physical preparation needed for the dipping application. Then agree which material specification and acceptance evidence will govern the purchase.
Dimensions and reference tests
The listing supplies a length range and a numerical heat range as well as three maximum limits. Keep the parameter definitions and sampling conditions attached to the actual material when comparing results.
- The described pepper form is stick.
- Length is referenced at 7–9 cm.
- The heat reference is 3000–5000 SHU.
- Moisture is stated at 12% max.
- The impurity limit is 0.3% max.
- Broken rate is recorded as 1% max.
- Hotpot dipping is the expressly stated use.
Packing and the storage period
A 24-month shelf-life reference accompanies storage in a cool and dry place. Vacuum bags and woven bags are described formats; confirm the selected configuration, its handling applicability and any alternative packing request.
Include the required pepper preparation, profile and acceptance tests in the enquiry. Request complete ingredients and relevant process, intended-use and acceptance documents wherever composition or an approval requirement affects selection.
