Whole Dried Red Chili Peppers for Cooking Spices
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Product description
  • Variety
    chili pepper
    Storage Type
    Cool and Dry
  • Specification
    8~10cm(3.15~3.94in)
    Product Type
    Single Herbs & Spices
  • Ingredients
    No
    Content
    Chili
  • Instruction for Use
    Spices
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Elongated
    Weight (kg)
    10
  • Shelf Life
    24 months
    Model Number
    01
  • Type
    Chilli & Pepper
    Stem
    With/Without stem
  • Grade
    A
    Moisture
    8%-20%
  • SHU
    300-1000SHU
    Used For
    Cook
  • MOQ
    1 Ton
    Packing
    Woven Bag
  • Taste
    Light Spicy
    Color
    Red

Whole dried red chili peppers are a cooking-spice material with a light spicy sensory description. Assess the whole pods through the intended recipe, using a sample linked to the composition, preparation and lot proposed for the order.

Separate flavour from analytical heat

Light spicy is a character to assess at the intended use level. Keep that sensory decision separate from the complete 300–1,000 SHU heat reference and its analytical method.

The other independent references are 8–10 cm (3.15–3.94 in) and 8%–20% moisture. Define the pod axis, measurement criterion, moisture basis and tested material fraction for the actual sample.

Choose the preparation your process needs

With-stem and without-stem are preparation references requiring a selection. Agree the accepted stem and crown condition, together with the full composition and any cleaning, cutting or treatment needed before cooking.

  • Identify the cooking application and intended use rate.
  • Specify the actual whole-pod preparation to be supplied.
  • Keep dimension, heat and moisture criteria distinct.
  • Request test methods and sample or lot identification.
  • Confirm the execution and parameters of AD and Raw preparation references.
  • Select the woven-bag construction and closure.

AD and Raw describe preparation references to clarify for the proposed material. Confirm their actual execution and applicability, including any further treatment needed for your food process.

Qualify storage in the selected woven bag

The 24-month reference requires cool, dry conditions for the actual product and package. Define temperature, humidity, closure and handling after opening.

Obtain the composition, process and lot basis supporting that period. Keep it with the accepted sample and preparation criteria so the purchasing brief addresses both cooking suitability and subsequent handling.

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