- Model NumberHK1001Primary IngredientChili
- TasteFragrant spicyVarietydried chilli
- Weight (kg)20Storage Typecool and dry place
- Specification20kg/bagShelf Life24 months
- ContentChiliInstruction for Useseafood, cooking food
For seafood or cooking-food preparation, whole dried red chili has a fragrant, spicy taste description. Agree actual pod characteristics, complete ingredients and the heat and sensory criteria needed by the food you plan to make.
Set the food and pod acceptance criteria
Describe the actual recipe and the preparation stage at which the whole chili will be used. Obtain the full ingredient declaration and relevant material tests against the profile required by that food.
- Specify whole dried red chili as the ingredient form.
- Use the fragrant, spicy taste description as a profile reference.
- Define actual pod characteristics and any measured acceptance criteria.
- Agree a method for physical or material assessments.
- Obtain usable preparation directions for the intended food.
- Confirm actual treatment and the selected package.
- Establish actual cool, dry storage conditions.
Confirm the actual preparation process
Request the process and intended-use acceptance documents relevant to the proposed food application. Agree the actual treatment and instructions needed for the whole ingredient before accepting the material. Keep the preparation details with the pod and food-profile requirements. The ingredient brief should make clear what material is required and how it will be prepared for the food.
Verify the storage period
The shelf-life reference is 24 months, with storage in a cool and dry place. Establish actual temperature and verify treatment, chosen-package suitability and handling conditions against the applicable shelf-life basis.
Send the food and material acceptance details together with the proposed handling arrangement. Confirm the package-specific basis before adopting the stated period for the whole chili ingredient.
