Whole Dried Red Chili Pods for Food Preparation

Whole dried red chili pods should be selected through the preparation your food recipe needs. Agree the actual composition, supplied pod condition and required further preparation before making processing and receiving decisions for the ingredient.

Describe the pods being supplied

Establish the complete ingredient and additive formula and the acceptable stem and seed condition. Keep those requirements with the actual whole-pod material being considered, including how its supplied preparation will be assessed at receiving.

Accept the processing for the intended food use

Confirm how AD drying and Raw processing apply to the identified chili ingredient. Agree the further food preparation and relevant material or process evidence needed for the intended recipe before recommending the material.

• Identify the actual whole dried chili ingredient and full formula.
• Accept the supplied pod, stem and seed condition.
• Describe any further food preparation the recipe requires.
• Establish AD and Raw applicability with relevant supporting evidence.
• Define the actual storage temperature, humidity and handling conditions.
• Choose the receiving package after ingredient and process acceptance.

Establish the shelf and package requirements

Evaluate the 24 months shelf-life reference against the actual temperature, humidity, handling and package conditions for the accepted material. Consider the written carton or net-content specification only after composition and preparation requirements are settled.

Complete the purchase brief with the actual ingredient, supplied pod preparation and agreed receiving conditions. Use relevant material-specific evidence to connect those decisions with the package and handling requirements being accepted for the food preparation. Agree the receiving assessment for the supplied stems and seeds, with criteria relevant to that whole-pod preparation and its intended recipe.