- Model Number05Brix (%)NO
- Primary IngredientChiliTastestrong spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification18-28cm(7.09-11.02in)Shelf Life24 Months
- IngredientschiliContentxiaomila chilli
- Instruction for Usefor cookingDrying ProcessDehydrated
- ColorRedGradeA
- Moisture11%-13%SHU20000-30000SHU
- Used ForCookingMOQ1 Ton
- Packaging25kg/bag
Xiaomila whole dried red chili pods can be considered for cooking after the actual ingredient and supplied preparation are accepted. Build the selection around the complete composition, pod condition and recipe requirements, with technical and sensory checks for the identified material.
Define the supplied Xiaomila ingredient
Use Xiaomila as a commercial material name and confirm the actual ingredient composition. Agree how the pods, stems and seeds will be supplied before evaluating further cooking preparation or choosing a receiving format.
Assess the full technical brief
The length reference is 18–28cm, also expressed as 7.09–11.02in, alongside moisture 11–13% and 20000–30000SHU. Define the measurement axis and moisture basis and assess relevant methods and selected-lot evidence for those independent criteria.
- Accept the actual Xiaomila-named material and complete ingredient formula.
- Describe the required pod, stem and seed condition at receiving.
- Confirm the length axis and method applicable to 18–28cm.
- Evaluate moisture 11–13% and 20000–30000SHU against the identified lot.
- Assess strong spicy sensory acceptance in the proposed cooking recipe.
- Agree Dehydrated processing and any further food preparation needed.
- Set the temperature, dry-cool handling and receiving-package conditions.
Make processing and storage part of selection
Establish how the Dehydrated processing reference applies to the actual ingredient and recipe. Connect 24months with accepted storage temperature, dry and cool handling and package requirements, together with any relevant material or process documents.
Finalize the cooking brief and technical acceptance before committing to the packing arrangement. Keep the agreed length, moisture, heat and sensory requirements attached to the actual material being considered for receiving.
