- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Whole dried red chili requires a clear preparation brief before it becomes part of a food recipe. Start with the actual chili material, complete composition and pod condition, then agree the handling and processing that your operation needs.
Specify the whole-pod ingredient
Request the complete ingredient and additive statement for the proposed supply. Define acceptable pod presentation, stem and seed condition, and the physical criterion relevant to the material you will receive.
Where heat, color or another sensory requirement matters, set an acceptance method and review relevant product evidence. Agree its applicability to the selected lot rather than treating an unspecified characteristic as a fixed grade.
Plan preparation before eating
This ingredient must not be eaten directly. Review the actual drying route and the further preparation or treatment needed by your receiving recipe before approving its use.
- Identify the actual chili material and full composition.
- Describe the required whole-pod, stem and seed condition.
- Set the applicable physical measurement criterion.
- Agree heat or sensory acceptance when required.
- Review drying, treatment and the receiving process.
- Specify package, storage temperature and receiving conditions.
- Settle packing after the ingredient brief is accepted.
Attach the period to cooler handling
The stated period is 24months under cooler storage. Agree the actual storage temperature and package conditions for that period, including the conditions expected during receipt.
Send the material and preparation requirements together with the handling brief when discussing supply. This connects the proposed whole chili to an accepted recipe, package and process.
