- 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
Whole dried red chili peppers provide a pod ingredient for a hot-pot preparation that calls for a Spicy taste profile. Start with the required pod presentation and agree seed and stem preparation, complete ingredients and the flavor and heat acceptance needed by your recipe.
Prepare the whole pods for the recipe
Raw processing and AD drying are the preparation descriptions for this chili. Establish the actual processing conditions and usable cooking or treatment instructions before use, including any trimming or further preparation required by the food.
The instruction is not to eat the chili directly. Recipe trials should establish the acceptable addition and sensory result for the chosen preparation, with relevant material and process acceptance records available for the applicable lot.
Specify the pod and bag requirements
Keep the 0.5mm (0.02in) specification as a separate, unselected physical reference. Before applying it, define its measured axis, criterion, method, actual material and applicable lot; it does not establish pod length or a selected cut.
- Ingredient presentation: whole dried red chili pods.
- Taste description: Spicy, with recipe acceptance to agree.
- Processing reference: Raw, with actual conditions to establish.
- Drying description: AD, with material and process applicability.
- Preparation instruction: do not eat directly.
- Packaging description: Bag, with the selected configuration to agree.
Establish the cooler-storage basis
The shelf-life reference is 24 months under cooler storage. Agree the actual cooler temperature, selected bag, preparation, treatment and handling conditions before applying that period to the proposed ingredient.
Include storage and package requirements in the hot-pot ingredient enquiry. Confirm the supporting shelf-life basis and lot acceptance before finalizing the recipe and receiving conditions.
