Whole Dried Red Chili for Hot Pot Seasoning
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Product description
  • Primary Ingredient
    Chili
    Variety
    dried chilli
  • Weight (kg)
    20
    Storage Type
    cooler storage
  • Specification
    0.5mm(0.02in)
    Shelf Life
    24months
  • Ingredients
    free
    Content
    100% chili
  • Instruction for Use
    do not eat directly
    Drying Process
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Dried whole red chili is described for hot-pot, condiment, catering and food-processing ingredient inquiries, with the instruction not to eat directly. Agree the actual named grade and supplied pod condition with complete composition and the preparation needed for the selected food use.

Set the Supplied Pod Requirement

Use an identified sample to establish actual pod dimensions and physical criteria. Agree the supplied seed or stem condition with the selected named grade.

Review the Selected Pungency Criteria

Define the pungency requirement for the intended ingredient preparation. Obtain applicable analytical methods and actual-grade records with the identified sample and complete ingredients.

  • Whole chili is the described preparation.
  • The style is dried.
  • Red is the appearance description.
  • Chili is the primary ingredient.
  • The instruction is not to eat directly.

Agree Hot-Pot or Catering Preparation

Obtain actual processing information for the selected whole chili. Establish preparation and addition instructions for the chosen hot-pot, condiment, catering or food-processing ingredient use.

Specify Actual Cooler Storage

The stated shelf life is 24 months in cooler storage. Obtain the actual temperature specification and package-specific handling instructions for the selected ingredient and preparation.

Complete the Available Package Scope

Agree the chosen packing format and available scope with supplier identity and current terms. Keep the supplied pod condition and selected named grade with that agreement.

Retain the Ingredient Requirements

Obtain applicable analytical, process or status documents for the selected whole-chili preparation. Keep complete composition, the final physical and pungency criteria and actual package conditions together in the ingredient requirement for the chosen food use.

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