- Varietychili pepperProduct TypeSingle Herbs & Spices
- Drying ProcessADStyleDried
- Processing TypeRawShapePiece
- Weight (kg)5Shelf Life6 months
- Model NumberTianjin chiliTypeChilli & Pepper
- Product NameSuper High Quality Tianjin chillisAdvantageHalal certified
- Size4-7cmChili Pepper SHU10000-20000SHU
- StemWith/Without stemMoisture12%-15%
- Packaging6 x 5lb vacuum pack or non-vacuum packStorageCool Dry Warehouse
- KeywordHALAL Sun Dried Chillies 12% Moisture Tien Tsin Chilli Pepper CapsicumUsageFood ingredient, cooking spice
- CertificationBRC, ISOColorRed
A cooking-spice brief should define the whole dried chili, composition and stem preparation your recipe needs. Assess the full moisture and heat ranges for the actual named material, then confirm the drying route, packing and warehouse arrangements required by your receiving operation.
Use the full technical ranges
The written criteria are size 4–7cm, heat 10000–20000SHU and moisture 12–15%. Agree the dimension basis, test methods, relevant standards and selected-lot evidence for the actual supplied whole preparation.
Define the desired pod, stem and seed condition alongside those criteria. Set sensory acceptance through applicable product information and the actual requirements of the cooking process.
- Actual named whole chili and complete ingredient/additive statement.
- Whole-pod, seed and selected stem preparation.
- Accepted dimensions with the relevant measurement basis.
- Heat and full moisture-range applicability to the selected lot.
- Actual drying and raw-processing route with applicable records.
- Cooking and any further-treatment requirements.
- Package, warehouse and documentary acceptance conditions.
Clarify drying before ingredient acceptance
Obtain the actual drying route and raw-processing records for the material to be supplied. Review any additional preparation or treatment needed before use, then assess the ingredient against the accepted recipe and receiving process.
Match six months to the warehouse plan
The stated 6 months is associated with a cool, dry warehouse; agree the actual package and receiving arrangements for that period. Review relevant Halal, BRC or ISO holder, issuer or standard, scope, validity and product/process records where required, then settle vacuum or non-vacuum packing.
