Whole Elongated Dried Red Chili Peppers for Cooking

Plan the cooking preparation before selecting these whole elongated dried red chili peppers. The pod material, actual stem condition and seed handling should be agreed alongside the technical criteria for the lot being ordered.

Choose the whole-pod preparation

With/Without stem is an unselected preparation reference, so confirm the condition required for the order. Raw and AD describe processing, while the actual usable preparation and any necessary treatment still need to be established.

Separate physical and analytical acceptance

The dimensional reference is 8–12cm (3.15–4.72in). Define the measured axis, material part, acceptance criterion and method before adopting that range for a selected lot.

• Specify the actual pod and stem preparation.
• Agree the dimension method for 8–12cm (3.15–4.72in).
• Assess the full 3000–5000 SHU reference with its analytical method.
• Evaluate 8%–20% moisture on its own sampled-material basis.
• Keep each result tied to the actual material fraction and lot.
• Confirm Raw and AD processing applicability to the accepted pods.

Use a representative recipe sample to assess Hot Spicy as a sensory description. That decision is separate from the full heat reference and does not establish a fixed result for an unspecified cooking preparation.

Define the vacuum packaging arrangement

Vacuum Pack is a reference requiring selection of the actual package material and closure. Agree handling instructions for both the supplied package and the peppers after opening.

Establish the 24-month basis

Set the actual temperature and humidity for the cool, dry storage place. Obtain a period basis applicable to the composition, executed processing, selected package and lot.

Keep intended-use documents with the accepted pod specification. This connects the cooking sample, physical measurements, analytical criteria and storage arrangement to the same whole chili preparation.