- Storage Type100000Specification100000
- Product TypeSingle Herbs & SpicesIngredients100000
- ContentReliaInstruction for Use100000
- Drying ProcessADStyleDried
- Processing TypeRawShapePiece
- Weight (kg)25Shelf Life1 year
- Model Numbersweet red pepperTypeChilli & Pepper
- size7-19cmstemwith and without
- Washwater wash and dry washedcolor60-240ASTA
- packagebag and cartonCertificationHACCP,ISO,KOSHER
- GradeAProduct Namepaprika red pepper
- SamplefreeColorpure red
Whole dried red pepper and paprika pods can be specified around the ingredient your operation actually needs. Start with the named material, full composition and intended application, then agree the pod preparation rather than choosing by color or a commercial name alone.
Choose the whole-pod preparation
Define the stem and seed condition you require before accepting a supply. Confirm the actual washing preparation and any further treatment needed by your process; a preparation choice should be part of the agreed specification.
Review dimensions and color together
The size description is 7–19cm, with a color range of 60–240ASTA. Obtain the dimensional basis, color-test method, relevant standard and evidence for the selected lot before agreeing an actual grade.
- Actual named whole-pod material and complete ingredient/additive statement.
- Stem and seed condition required by the receiving operation.
- Selected washing and drying preparation with applicable records.
- Accepted dimensional and ASTA criteria for the actual whole material.
- Intended application and any further-treatment requirements.
- Package, storage and receiving conditions for the agreed period.
Establish the one-year handling plan
A shelf-life description of 1 year needs an actual storage environment and package plan before you adopt it. Agree those conditions with the receiving operation and confirm their applicability to the accepted pod preparation.
Complete the ingredient agreement
Review the actual drying and raw-processing route, plus applicable HACCP, ISO or Kosher holder, issuer, standard, scope and validity records where required. Set any sweetness, heat or grade acceptance through product evidence, then settle bag/carton packing against the accepted ingredient and handling plan.
