- Primary IngredientChiliTasteHot Spicy, Hot Spicy
- Varietydried chilliStorage Typecool and dry place
- Specification100g(3.53oz)Shelf Life12 month
- Contentchili pepper or powderInstruction for Usehotpot dipping
- KeywordDried Chili PepperColourRed Colour
- StorageCool DriedCertificationJAS
- PackingCustomer Requirements
Choose whole dried red chili pods for a hotpot dip through a clear ingredient and preparation brief. Accept the actual formula, pod condition and required further food preparation before defining sensory, documentary and receiving requirements for that recipe.
Describe the whole-pod preparation
Establish the complete ingredient and additive composition of the actual chili material being supplied. Agree the pod, stem and seed condition and the further preparation needed for the proposed dipping use before recommending the ingredient.
Evaluate the dip and its documentary needs
Assess Hot Spicy through sensory criteria in the intended recipe and the accepted pod preparation. For any relevant JAS requirement, establish the document holder, issuer, standard, product coverage and validity for that actual ingredient.
- Accept the actual whole chili material and complete formula.
- Describe the supplied pods and acceptable stems and seeds.
- Agree further food preparation for the intended hotpot dip.
- Evaluate Hot Spicy against the recipe sensory brief.
- Check the relevant JAS document coverage and validity.
- Define actual storage temperature and cool-dry handling.
- Choose the receiving package after preparation and documentary acceptance.
Apply the shelf reference to receiving
Connect the 12-month shelf-life reference with actual temperature, handling in a cool, dry place and the accepted package. Consider the written package or net-content specification after material, food-preparation and sensory decisions have been agreed.
Keep the supplied pod description with the recipe and receiving requirements. Define how the actual stems and seeds will be assessed at receiving, using evidence relevant to that ingredient and its accepted further preparation before finalizing the package arrangement.
