- Varietychili pepperStorage TypeCool and Dry
- Specification8-12cm(3.15-4.72in)Product TypeSingle Herbs & Spices
- IngredientsNoContentChili
- Instruction for UseSpicesDrying ProcessAD
- StyleDriedProcessing TypeBlended
- ShapePowderWeight (kg)20
- Shelf Life24 monthsModel Number01
- TypeChilli & PepperStemWith/Without stem
- GradeAMoisture8%-20%
- SHU3000-5000SHUUsed ForCook
- MOQ1 TonPackingVacuum Pack
- ColorRed
Specify the whole dried red chili preparation needed for your cooking or spice process. Agree the pod material, stem and seed condition and complete ingredients before setting the technical requirements for a selected lot.
Build the order around the whole pods
With/Without stem is a preparation reference that needs an actual order decision. Describe the condition you need and confirm how the pods will be prepared for the intended recipe.
The AD drying reference also needs applicability to the actual whole-pod material and executed route. Obtain the usable preparation and any treatment details relevant to your food process.
Agree separate measurement requirements
The physical reference is 8–12cm (3.15–4.72in), requiring a defined axis, pod part, criterion and measurement method. Heat at 3000–5000 SHU and moisture at 8%–20% need independent analytical methods, sampled fractions and lot results applicable to the selected pods.
- State the actual whole-pod, stem and seed preparation.
- Request the complete formula and usable processing details.
- Define the dimension criterion against the material part being purchased.
- Qualify the full heat range for the actual sampled pod fraction.
- Assess moisture separately on its own method and lot basis.
- Confirm how the AD reference applies to the executed pod preparation.
Set the package and period together
Vacuum Pack requires selection of the actual packaging material and closure. Agree the cool, dry storage temperature and humidity, along with handling instructions after opening.
The 24-month requirement needs evidence for the complete composition, executed process, selected package and applicable lot. Include that basis and relevant intended-use documents with the accepted pod specification so the cooking preparation and storage plan cover the same material.
