- Model Number05Brix (%)NO
- Primary IngredientChiliTastestrong spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification5-6cm(1.97-2.36in)Shelf Life24 Months
- IngredientschiliContentbell chilli
- Instruction for Usefor cookingDrying ProcessDehydrated
- ColorRedGradeA
- Moisture11%-13%SHU20000-30000SHU
- Used ForCookingMOQ1 Ton
- Packaging25kg/bag
Whole dehydrated red bell chili is a red, whole-pod cooking ingredient with a strong spicy sensory description. Assess that description in the intended recipe and agree the actual preparation, composition and acceptance criteria for the proposed material.
Set the cooking requirement
Describe the dish, use level and preparation step performed before cooking. Confirm the actual dehydration preparation and execution parameters, plus any cleaning, cutting or treatment needed for that application.
Keep strong spiciness as a sensory assessment alongside the analytical heat requirement. It does not establish a particular heat result or substitute for the tested sample's documentation.
Define the three measurements
The dimension reference is 5–6 cm (1.97–2.36 in), heat is 20,000–30,000 SHU and moisture is 11%–13%. Treat them as separate references, with the actual pod axis, measurement criterion, analytical method and moisture basis agreed for each.
- Identify the supplied whole-pod and seed composition.
- Specify the material fraction assessed for moisture.
- Link heat results to the actual sample and lot.
- Define the pod preparation required by the recipe.
- Choose the bag material and closure for the order.
- Record the preparation and handling conditions accepted.
Connect the storage period to the bag
Bag is the packaging reference requiring a specific construction and closure. The 24-month reference depends on a dry, cool place under actual agreed temperature and humidity conditions.
Establish how the material will be handled after opening, and obtain the composition, process and lot basis supporting the period. Include the sample decision and package conditions in one brief so the cooking requirement remains linked to the material being purchased.
