- Model Number01Brix (%)NO
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification8-12cm(3.15-4.72in)Shelf Life24 Months
- IngredientsNOContentchilli
- Instruction for UseSpicesDrying ProcessSun-dried
- StemWith/Without stemColorRed
- GradeAMoisture8%-20%
- SHU1000-20000SHUUsed ForCook
- MOQ1 Ton
Whole sun-dried red chili peppers are a cooking-spice material with a mildly spicy sensory description. Build a purchase specification around the whole pods, the preparation needed by your recipe and the analytical criteria relevant to the actual lot.
Assess mildness in the recipe
A mildly spicy description is useful when arranging a sample trial. Assess it at the intended use level and keep that sensory decision separate from the complete 1,000–20,000 SHU heat reference.
Ask how the sun-dried preparation was actually carried out for the proposed material. Agree the relevant preparation, process parameters and any further treatment needed before food use.
Specify the physical and analytical basis
The size reference is 8–12 cm (3.15–4.72 in), and moisture is 8%–20%. These are independent references requiring an agreed measurement axis, material fraction, test basis, method and sample or lot identification.
- State whether the recipe requires stems retained or removed.
- Set the actual stem and crown acceptance criterion.
- Define how whole-pod dimensions will be measured.
- Keep the full SHU range in the heat requirement.
- Specify the moisture test basis and tested fraction.
- Confirm the complete composition of the proposed material.
- Record the process and lot associated with the accepted sample.
Connect storage to the actual package
The 24-month reference depends on a dry, cool place and the chosen package. Define actual temperature, humidity and closure conditions, including how the material will be handled after opening.
Obtain the product, process and lot evidence supporting that period. Combine it with the sample decision and pod preparation requirements before finalizing the cooking-spice order.
