Wholesale Whole Dried Red Chili Pepper for Hotpot

Use a whole dried red chili specification when discussing the hotpot-dipping ingredient requirement. Agree the actual pod preparation, full composition and receiving conditions for the material being offered.

Define the preparation for the order

Confirm the actual pod, seed and stem conditions and obtain the full ingredient/additive declaration. Any fresh or frozen requirement needs its own product and handling acceptance before a recommendation; the whole dried ingredient does not establish a cold-chain supply route.

Connect size and heat to the pods

The described size is 7–9cm and the heat range is 3000–5000SHU. Establish the actual dimension basis, test method and applicability to the offered whole-pod preparation and selected lot.

Use separate maximum criteria

Moisture is specified at 12% maximum, impurity at 0.3% maximum and broken rate at 1% maximum. Agree the definitions, standards, methods and acceptance evidence for each criterion rather than assuming that a listed limit is an unselected lot result.

• Actual whole dried red chili identity, preparation and full ingredient records.
• Pod, seed and stem requirements for the hotpot-dipping operation.
• Size, heat and each maximum criterion with actual preparation/lot applicability.
• Any separately required fresh/frozen product and handling acceptance.
• Real preparation records, ISO relevance, packing and 24-month receiving applicability.

Keep handling tied to the material

The shelf-life description is 24 months with storage in a cool, dry place. Confirm the actual preparation, packaging and receiving plan applicable to the period, and clarify the AD/raw preparation sequence and any additionally required treatment.

Check the documents that matter

For required ISO records, review the holder, issuer or standard, scope, validity and product/process relevance. Agree actual packing and commercial acceptance after the ingredient and handling requirements are defined.