- 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 can be specified as a spice ingredient with an agreed pod preparation and receiving process. Define the actual formula, physical criteria and handling conditions before choosing the material for your operation.
Describe the pod preparation
Ask for the complete ingredient and additive statement for the proposed whole chili. Establish the acceptable stem and seed condition and any physical criterion relevant to the supplied pods.
Agree the measurement basis that applies to those requirements. For heat or sensory acceptance, review relevant methods and product evidence for the selected lot.
Accept the use process first
This ingredient must not be eaten directly. Review its actual drying and processing route and agree the further preparation or treatment required by the receiving spice recipe.
If procurement includes a food-grade requirement, identify the applicable standard. Obtain product or process documents that show how the actual ingredient meets the requirement for the intended operation.
Build a practical spice brief
- Actual whole red chili and full composition.
- Pod presentation and acceptable stem or seed condition.
- Physical measurement criterion and method.
- Relevant heat or sensory evidence.
- Preparation, cooler handling and package requirements.
Agree the cooler-storage plan
Apply the stated 24months period only with an accepted cooler-storage temperature and package plan. Establish receiving applicability for the actual preparation before using that period in procurement.
Finalize packing and commercial conditions after accepting the ingredient and use process. The resulting brief should connect pod condition, technical criteria and handling so the proposed supply can be assessed against your spice requirements.
