Yan Chilli Dried Red Pods with 50000–70000 SHU Reference

Dried red chili pods described commercially as Yan Chilli are presented for cooking requirements with dehydrated processing. Choose an identified sample and agree the actual material, named grade, complete ingredients and supplied preparation for the intended recipe.

Set Material and Sizing Criteria

The declared sizing reference is 18–28 cm. Establish the actual measurement basis for the chosen grade, then define seed and stem configuration and preparation criteria against the identified sample.

Strong spicy is a sensory description for this chili ingredient. Agree actual sensory acceptance criteria and keep them with the selected material, complete composition and intended preparation.

• Yan Chilli is the commercial material name.
• The ingredient is chili in pod form.
• The pods are dried and red.
• Dehydrated processing is described.
• The sizing reference spans 18–28 cm.
• The declared heat range is 50000–70000 SHU.
• Moisture is described as 11–13%.

Define Analytical and Recipe Acceptance

Retain the complete 50000–70000 SHU interval with the 11–13% moisture description. Obtain actual analytical methods and applicable grade and lot records so the references can be assessed with the selected material and agreed specification.

Request actual dehydrated-process documents and preparation and addition instructions relevant to the cooking requirement. Match the recipe guidance to the supplied pod configuration and complete ingredients, keeping the applicable process records with the material specification.

Choose Packing and Storage Conditions

Bag packaging is mentioned for this ingredient. Agree actual accepted packing scope and the selected format, confirming supplier identity, availability and current terms.

A 24-month shelf life and dry, cool storage are described. Establish actual storage conditions and package-specific handling for the selected lot, retaining applicable ingredient, analytical, process and status documents with the final specification.