- Varietychili pepperStorage Typecool and dry place
- Specification10-20cm lengthProduct TypeSingle Herbs & Spices
- Ingredientschilli onlyContentDried Red Chile
- Instruction for Usespice ingredients and color pigment extractionDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)25
- Shelf Life6 monthModel NumberRelia-02
- TypeChilli & PepperNamepaprika pods
- FlavorStrong & Pungent Chilli FlavorSize8-12cm
- Moisture14% MaxImpurity0.3%max
- Broken Rate1%maxPackingvacuum bag, woven bag or as customers' demand
- CertificationISO, Halal, HACCPColorRED
Whole dried paprika pods can be evaluated as the raw ingredient for an agreed spice preparation or color-pigment-extraction process. Begin with the actual named material and complete composition, then establish the preparation and technical acceptance required by your operation.
Set the raw-pod requirements
Define the whole-pod, stem and seed condition you need. Agree the actual dimension basis and accepted size criterion before choosing a particular supply.
Check the three written limits
The technical descriptions are moisture 14% maximum, impurity 0.3% maximum and broken rate 1% maximum. Obtain the parameter definitions, methods, relevant standards and selected-lot evidence for the actual whole material.
Evaluate the intended process
For spice or color-pigment extraction, agree the actual process and ingredient acceptance criteria. Establish any required color grade through applicable test evidence and confirm the drying, raw-processing and further-treatment route.
- Actual named paprika-pod material and full ingredient/additive statement.
- Agreed pod, stem and seed preparation.
- Actual dimensional basis and accepted size criterion.
- Moisture, impurity and broken-rate methods with lot evidence.
- Spice or extraction-process and color-test requirements.
- Package, receiving and relevant documentary conditions.
Apply the six-month handling conditions
The shelf-life description is 6 month with storage in a cool, dry place. Review the actual package and receiving plan for that period and the accepted pod preparation.
Agree documents and packing
Where ISO, Halal or HACCP documentation matters, check the relevant holder, issuer or standard, scope, validity and product/process applicability. Settle vacuum bag, woven bag or customer-required packing after raw-material and process acceptance.
