- Model Number01Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification8-12cm(3.15-4.72in)Shelf Life24 Months
- IngredientsNOContentchilli
- Instruction for UseSpicesStemWith/Without stem
- ColorRedGradeA
- Moisture8%-20%SHU1000-20000SHU
- Used ForCookMOQ1 Ton
- Product NameDried Red Chilli PepperShapeWhole
- Shipping WaySea Shipping
Choose whole dried red chili pods by the preparation your cooking recipe needs. Agree the complete ingredient composition, supplied pod condition and further preparation before using size, moisture, heat and sensory requirements to compare the material.
Cooking acceptance starts with the ingredient
Establish the actual whole-pod supply, including acceptable stems and seeds. A cooking-use description does not settle the finished recipe, so confirm how the ingredient will be prepared and accepted in that food application.
- Approve the complete formula for the intended cooking use.
- Specify acceptable whole-pod, stem and seed conditions at receiving.
- Check 8–12cm on a defined length axis with a suitable method.
- Apply moisture 8–20% on the agreed measurement basis.
- Assess the full 1000–20000SHU reference using selected-lot evidence.
- Agree Mildly Spicy sensory criteria in the actual cooking recipe.
- Connect processing, package and storage requirements before confirming packing.
Keep technical criteria relevant to the lot
The dimensional reference is 8–12cm, also expressed as 3.15–4.72in. Evaluate it separately from moisture 8–20% and 1000–20000SHU, using agreed measurement bases and methods for the identified ingredient.
Decide the sensory brief
Assess Mildly Spicy against the intended recipe rather than treating it as a zero-heat assurance. Set the acceptable flavor and preparation requirements before concluding the ingredient choice.
Plan dry-cool receiving
Review the shelf-life reference of 24months with the actual storage temperature and dry, cool handling. Agree the relevant receiving package and any further cooking or process documents before accepting the material for purchase. Include the accepted sensory criteria and measurement requirements in the cooking-ingredient brief used for the purchase decision.
