- Model Number01Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification8-12cm(3.15-4.72in)Shelf Life24 Months
- IngredientsNOContentchilli
- Instruction for UseSpicesStemWithout Stem
- ColorRedGradeA+
- Moisture10%-14%SHU8000-15000SHU
- Used ForSeasoning Factory UseMOQ5 Tons
Whole dried red chili peppers provide a whole-pod ingredient for seasoning preparation. Start with the preparation your recipe requires, including stem removal and the proportion of pod skin and seed entering the finished seasoning.
Agree the pod preparation
The written preparation reference is without stem. Define the accepted removal criterion and confirm that the supplied lot meets it, including any crown or stem remnants that your process can accept.
For seasoning factory use, describe the actual cleaning, cutting or grinding step you plan to perform. Establish the complete composition and any treatment required before incorporating the material into food.
Compare separate acceptance criteria
Keep the 8–12 cm (3.15–4.72 in) dimension, 8,000–15,000 SHU heat and 10%–14% moisture references separate when preparing a specification. Each needs a defined measurement criterion and evidence for the relevant material and lot; none selects a single delivered result.
- Identify the pod axis and dimension acceptance method.
- Link the SHU result to the tested sample and analytical method.
- Define the moisture basis, test method and material fraction.
- Specify the stem-removal result required by the recipe.
- Assess the mildly spicy character in a representative seasoning trial.
- Match the approved sample to the intended supply lot.
Set handling around the chosen package
The 24-month storage reference depends on a dry, cool place and an agreed package. Confirm actual temperature, humidity, closure and handling after opening, together with the composition and process basis supporting that period.
Include the intended use rate and subsequent processing in the purchasing brief. These details help connect the whole-pod sample, its analytical results and the seasoning you intend to make.
