Whole Dried Red Chili Peppers for Cooking
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Product description
  • Model Number
    01
    Brix (%)
    NO
  • Primary Ingredient
    Chili
    Taste
    Mildly spicy
  • Variety
    dried chilli
    Weight (kg)
    10/20/25
  • Additives
    NO
    Storage Type
    Dry and cool place
  • Specification
    8-12cm(3.15-4.72in)
    Shelf Life
    24 Months
  • Ingredients
    NO
    Content
    chilli
  • Instruction for Use
    Spices
    Stem
    With/Without stem
  • Color
    Red
    Grade
    A
  • Moisture
    8%-20%
    SHU
    1000-20000SHU
  • Used For
    Cook
    MOQ
    1 Ton
  • Product Name
    Dried Red Chilli Pepper
    Shape
    Whole
  • Shipping Way
    Sea Shipping

Whole dried red chili peppers are a cooking-spice ingredient supplied for assessment as whole pods. Begin with the dish, use level and preparation you require, then connect the accepted sample to the physical and analytical specification.

Evaluate the cooking character

Mildly spicy describes the sensory character to assess in a recipe trial. It does not narrow the complete 1,000–20,000 SHU reference or establish a fixed result for the proposed material.

Agree how the pods are prepared

The with-stem and without-stem references require a selection for the order. Define the accepted stem condition and confirm the complete composition, actual preparation route and any further treatment needed before cooking.

Explain whether the whole pods will be cut, ground or used in another preparation step. This gives the sample assessment a practical connection to your food process.

  • Specify the dish and the intended use rate.
  • Choose the stem condition and acceptable crown remnants.
  • Define the axis for the 8–12 cm (3.15–4.72 in) dimension.
  • Link the full SHU requirement to the analytical method.
  • Set the basis and test method for 8%–20% moisture.
  • Identify the material fraction used for each test.
  • Keep the sample and supply-lot identities together.

Choose a package for the handling plan

Establish the actual package construction, closure and opening procedure. Confirm how those choices relate to the preparation and condition of the whole-pod material.

Qualify the 24-month reference

A dry, cool place is the storage condition to define for this reference. Agree actual temperature, humidity and handling after opening, supported by the composition, process, package and lot basis for the period.

Retain the handling conditions with the approved sample specification. They are part of the purchasing decision alongside flavour, stem preparation and the independent test criteria.

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