- Model Number05Brix (%)NO
- Primary IngredientChiliTastestrong spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification18-28cm(7.09-11.02in)Shelf Life24 Months
- IngredientschiliContentqiubei chilli
- Instruction for Usefor cookingDrying ProcessDehydrated
Qiubei chili is a commercial material name for these whole dehydrated red chili peppers. The cooking brief should identify the whole-pod preparation, complete composition and sensory acceptance required for the actual recipe.
Work from the intended dish
Strong spicy is the sensory description to assess at your chosen use rate. Arrange a representative sample trial and describe the preparation performed before the material enters the dish.
Define the long-pod criterion
The written dimension reference is 18–28 cm (7.09–11.02 in). Agree the actual axis and measurement criterion for the whole pods, and identify the sample and supply lot covered by the result.
A dimension reference alone does not establish heat, moisture or a complete quality grade. State any additional acceptance requirements explicitly and obtain the corresponding material-specific evidence before purchasing.
- Identify the whole-pod material and full composition.
- Describe cleaning, cutting or other preparation required.
- Set the dimension axis and method for the full reference.
- Assess the strong spicy character in the intended dish.
- Confirm the actual dehydration execution and any treatment needed.
- Select the package and closure for your handling plan.
Specify handling for the chosen package
The storage reference is 24 months in a dry, cool place. Confirm the actual temperature, humidity and package conditions, including what happens after opening.
Keep the sample and lot connected
Obtain the composition, process and lot basis supporting the storage period. Keep that evidence with the accepted sample and the agreed cooking preparation.
The commercial name and visible whole-pod presentation are useful starting points for selection. A defined preparation and documented sample provide the more specific basis needed to assess the material for your recipe.
