- VarietyCayenne PepperStorage Typecool and dry place
- Specification5-7cm(1.97-2.76in)Product TypeSingle Herbs & Spices
- IngredientsnoContentcayenne pepper
- Instruction for Usewhole chilli stemlessDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStick, PieceWeight (kg)10
- Shelf Life12Model NumberW006
- TypeChilli & Pepperitemchilli
- certificateHACCPPacking20 kg/woven bags
- Colordark red, Bright RedFlavorBitter, Spicy
- Certification1HACCPCertification2QS
Whole dried red chili peppers carry Cayenne as their commercial name. Define the actual pod condition, stem preparation and recipe requirements before agreeing the ingredient, with representative material that matches the intended preparation.
Accept the whole-pod preparation
Confirm the required stem condition and how the pods will be prepared for food use. The Cayenne name does not replace acceptance of the actual material, complete ingredients and usable preparation instructions.
- Ingredient form: whole dried red chili peppers.
- Commercial name: Cayenne Pepper.
- Written processing references: Raw and AD, with actual treatment and preparation to agree.
- Physical reference: 5–7cm (1.97–2.76in), requiring its actual measured axis, criterion, method, material part and lot.
- Sensory references: Bitter and Spicy, to assess in the intended recipe.
Define size and sensory acceptance
Agree how the 5–7cm reference is measured and which part of the accepted material it covers. Use a relevant lot result and the specified criterion before selecting a size grade.
Assess Bitter and Spicy taste alongside the recipe and preparation you intend to use. The sensory brief should state what is acceptable for that food application without assuming a particular numerical heat level.
Confirm storage and package
The storage reference is a cool and dry place, with actual temperature and humidity still to agree. Woven bags are a packaging reference requiring selection of the actual configuration, closure and handling instructions.
Request a defined shelf period
Obtain the shelf-life duration with its unit and applicable process, package and lot basis. Include the actual preparation, treatment and handling requirements in the final ingredient specification before acceptance.
