- Varietychili pepperStorage Typecooler storage
- Specification0.5mm(0.02in)Product TypeSingle Herbs & Spices, Hot Pot Condiments
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePieceWeight (kg)20
- Shelf Life24monthsTypeChilli & Pepper, pepper/chilli
- CertificationHACCPColorred, red
- shapepiece/powder/crushed/flakes/ringTasteSpicy
- PackagingBagPrimary Ingredientchilli
- Certification1QSCertification2HALAL
Build a hotpot or seasoning recipe around whole dried red chili whose pod preparation matches the intended cooking operation. Set the full ingredient composition, stem and seed acceptance, sensory requirements and handling plan before choosing the supplied material.
Choose the pod preparation
Agree acceptable whole-pod presentation and the condition of stems, seeds and broken pieces for the receiving recipe. Keep the agreed pod condition within the complete ingredient specification. Establish the actual ingredient and additive statement so the preparation can be assessed against your complete food formula.
Set taste and cooking requirements
The spicy description needs sensory acceptance for the actual chili and intended recipe. Any required heat or physical measurement should use agreed criteria, suitable methods and evidence covering the selected lot.
- Define whole-pod, stem and seed acceptance for the recipe.
- Obtain the complete composition of the supplied chili preparation.
- Agree sensory criteria and relevant technical methods and lot evidence.
- Confirm AD drying, Raw processing and required further preparation.
- Check relevant HACCP, QS or HALAL document coverage when requested.
- Set cooler temperature and the receiving package before packing.
Prepare before eating
Do not eat this ingredient directly; establish the further preparation required by the actual food use. Confirm how AD drying and Raw processing apply to the supplied material and the process used in your recipe.
Connect handling with the package
Apply the 24months shelf-life reference with accepted cooler-storage temperature and receiving-package conditions. Requested HACCP, QS or HALAL records should identify the holder, issuer or standard, scope, validity and actual product or process relevance before packing is settled.
