Whole Dried Yidu Chili Pods for Cooking Formulas

Specify the whole-pod preparation you need when considering commercially named Yidu dried chili for cooking. The actual chili identity, complete formula and accepted stem and seed condition provide the basis for assessing the supplied material in your recipe.

Connect the ingredient and food process

Agree the actual processing and further preparation required for the intended cooking formula. Describe the supplied pod condition alongside those requirements so that the recipe discussion concerns the ingredient you will receive.

Include any additional composition or process documents your application requires. Accept those details for the identified material before deciding on the technical and package requirements.

Establish applicable measurement evidence

Define the length axis and method for 8–12 cm (3.15–4.72 in), with selected-lot relevance to the accepted pods. Assess moisture 8–20% on its defined basis and 1000–20000 SHU through relevant heat-method evidence, keeping the full interval in the ingredient brief.

Points to settle before packing

• Actual Yidu-named chili identity and full ingredient composition.
• Accepted whole-pod, stem and seed preparation.
• Applicable length axis and measurement method.
• Moisture basis, method and relevant selected-lot evidence.
• Full heat interval and mildly spicy sensory acceptance.
• Further cooking preparation and requested documents.
• Receiving-package, storage-temperature and handling conditions.

Accept the receiving plan

Evaluate mildly spicy against the actual supplied ingredient and cooking recipe. Relate the 24-month shelf-life reference to accepted storage in a dry and cool place, with the actual package and handling conditions agreed before concluding the receiving format.

State the intended cooking preparation when requesting further information about the pods. Use that application to identify any remaining material, process or package details that need acceptance.