- Model Number01Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification8-12cm(3.15-4.72in)Shelf Life24 Months
- IngredientsNOContentchilli
- Instruction for UseSpicesStemWith/Without stem
- ColorRedGradeA
- Moisture8%-20%SHU1000-20000SHU
- Used ForCookMOQ1 Ton
Define the whole dried red chili preparation needed for your cooking or spice recipe. Agree the actual stem and seed condition and full composition, then connect the accepted sample to independent physical and analytical criteria.
Keep recipe acceptance distinct from heat testing
Mildly spicy is a sensory description to evaluate in the intended food. The complete heat reference remains 1000–20000 SHU and needs an analytical method, sampled material fraction and applicable lot result.
Assess the separate 8%–20% moisture reference on its own sampling and test basis. Each result should apply to the actual pod preparation you intend to purchase.
Describe the pods and usable preparation
The size reference is 8–12cm (3.15–4.72in). Set the measured axis, pod part, criterion and method before accepting a dimensional requirement for the order.
- Specify the whole-pod recipe and accepted seed handling.
- Agree the actual order condition from the With/Without stem reference.
- Define how the full dimensional range will be measured.
- Preserve the full heat range and its independent lot-test basis.
- Confirm moisture acceptance for the selected material fraction.
- Obtain the actual processing, usable preparation and necessary treatment details.
- Request documents applicable to the intended cooking or spice use.
Match the period to the actual package
For 24 months, establish the real temperature and humidity in the dry, cool storage place. Select the package and closure with instructions for handling the peppers after opening.
Obtain a period basis for the full formula, executed process, chosen packaging and lot. Keep it alongside the recipe and technical acceptance criteria so that preparation and storage concern the same whole chili material.
