Whole Sun-Dried Red Chili Pods for Cooking Ingredients

Whole dried red chili pods are described for cooking and spice requirements with sun-dried processing. Yidu chili is the commercial ingredient name; agree the actual named grade, complete composition and whole-pod configuration against an identified sample.

Establish the Sun-Dried Preparation

Obtain the actual process description and applicable grade and lot documents for the sun-dried ingredient. Agree preparation and addition instructions matching the selected whole-pod configuration and the intended dish or spice requirement.

Define the actual seed and stem criteria with the chosen grade and full ingredients. Keep the identified sample and relevant process documents together so the agreed trim, preparation and ingredient specification apply to the same selection.

Use the Actual Sizing Reference

The sizing description is 10–12 cm. Establish the actual measurement basis and selected grade for that reference, alongside sensory acceptance criteria for the mildly spicy taste description.

• The ingredient is chili in whole-pod form.
• The chili is described as dried.
• The color description is red.
• Sun-dried processing is described.
• The sizing reference is 10–12 cm.
• The heat range spans 1000–20000 SHU.
• Moisture is described as 8–20%.
• The shelf-life description is 24 months.

Agree Analytical Applicability

Retain the complete declared 1000–20000 SHU range and 8–20% moisture reference. Obtain the relevant analytical methods and applicable grade and lot records for both, keeping the actual sample and sensory criteria with those measurements.

Complete Packing and Storage Arrangements

Dry, cool storage requires actual conditions and package-specific handling for the stated 24 months. Agree accepted packing scope, chosen format, supplier identity and current terms, with applicable ingredient, process, analytical and status documents retained for the selected whole chili preparation.