- Model Number01Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- VarietyHot pepperWeight (kg)20/25 kg
- AdditivesNOStorage TypeDry and cool place
- Specification10-14cm(3.94-5.51in)Shelf Life24 Months
- IngredientsNOContentchilli
- Instruction for UseSpicesStemWith/Without stem
- ColorRedGradeA+
- Moisture10%-14%SHU3000-12000SHU
- Used ForSeasoning And SauceMOQ5 Tons
Bring the seasoning or sauce recipe into the enquiry for these whole red chili peppers. The Mildly spicy description, whole-pod preparation and independent technical references each need acceptance against the material proposed for your order.
Choose the preparation for your sauce
Agree the full ingredient composition, accepted stem and seed condition and usable processing. With/Without stem remains an order preparation to select, with any additional treatment confirmed for your intended food process.
Assess the sensory description in context
Try a representative sample in the seasoning or sauce formulation. Establish the sensory criteria behind Mildly spicy while keeping the complete 3000–12000 SHU analytical range as a separate requirement.
- Describe the recipe and the point where the whole chili will be prepared.
- Set the actual stem condition and seed handling for the order.
- Qualify 3000–12000 SHU using the method, sampled fraction and lot result.
- Assess 10%–14% moisture with an independent sampling and test basis.
- Define the measured axis and pod part for 10–14cm (3.94–5.51in).
Connect dimensions to the selected lot
The full dimensional reference needs an agreed criterion and measurement method. Keep the accepted recipe sample and each physical or analytical result tied to the material and lot that will be purchased.
Establish the handling basis for 24 months
Select the actual package and closure, then specify temperature and humidity in the dry, cool storage place. Obtain opening and handling instructions for that packaging arrangement.
Confirm the period against the complete composition, executed process and selected lot. Relevant intended-use documents should cover the same preparation used in the sauce or seasoning assessment.
