- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Whole dried red chili pods need an agreed material and preparation brief for a seasoning recipe. Define composition, pod condition and the receiving process before selecting the ingredient or applying its handling period.
Set the pod requirements
Obtain full composition and ingredient or additive information for the actual chili material. Agree pod presentation and acceptable stem and seed condition for the preparation you will receive.
Define the physical criterion and measurement basis relevant to that material. Review any required heat or sensory acceptance with appropriate methods and selected-lot product evidence.
Prepare before eating
This ingredient must not be eaten directly. Agree the actual drying and processing sequence and the further preparation or treatment required by the receiving seasoning recipe.
Use acceptance should follow the actual material and process requirements. Include those requirements in the ingredient brief before discussing the proposed supply.
Details for the seasoning brief
- Actual whole chili material and complete composition.
- Pod, stem and seed acceptance criteria.
- Applicable physical and technical measurement basis.
- Drying, processing and further recipe treatment.
- Cooler temperature, package and receiving conditions.
Agree the cooler-storage plan
The 24months period is tied to cooler storage. Establish the actual storage temperature and package and receiving applicability before adopting that period for the accepted pods.
Finish with the accepted preparation
Finalize packing against the agreed whole-pod, recipe and handling specification. Carry the composition, physical criteria and required treatment into the commercial discussion so the selected preparation remains clearly defined.
