- VarietyerjingtiaoStorage TypeStored in a cool, dry, ventilated place
- Specification18-28cm(7.09-11.02in)Product TypeSingle Herbs & Spices
- Ingredients100 % Natural PepperContentErjingtiao pepper
- Instruction for Useseasoning in cooking, 1-5g for referenceDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeStickWeight (kg)1
- Shelf Life24 months in a cool and dry placeModel Number05
- TypeChilli & PepperColorRed
Whole dried raw red chili pods described commercially as Erjingtiao are presented for cooking and seasoning requirements. Establish the actual named grade and complete ingredients against an identified sample, then agree the supplied preparation and seed and stem configuration for the intended recipe.
Define the Whole-Pod Preparation
The declared sizing reference spans 18–28 cm. Agree the actual measurement basis for the selected grade and lot, keeping the sizing criteria with the identified sample, complete composition and pod configuration.
Agree the Recipe Requirement
Obtain actual processing, preparation and addition instructions relevant to the selected cooking or seasoning requirement. Match the guidance to the whole-pod preparation and complete ingredients, including the addition basis appropriate to the intended recipe. Keep the accepted recipe with the specification.
Establish actual sensory criteria and any analytical parameters needed for the chosen material. Request applicable methods and grade and lot records, retaining them with the sample and accepted ingredient specification.
- Erjingtiao is the commercial material name.
- The preparation is whole chili pods.
- The style is dried.
- Raw processing is described.
- The color is red.
- The sizing reference spans 18–28 cm.
Plan Ventilated Storage and Packing
The storage description calls for a cool, dry and ventilated place, with 24 months stated in cool and dry conditions. Establish the actual ventilation, storage conditions and package-specific handling for the selected material and lot.
Agree accepted packing scope and the actual selected format. Confirm supplier identity, availability and current terms, keeping applicable ingredient, analytical, process and status documents with the material, recipe preparation and package specification.
