Yidu Dried Red Chili Pods for Cooking Formulas

Accept the supplied whole-pod condition before choosing commercially named Yidu dried red chili for a cooking formula. Confirm the actual material, full ingredient composition and required stem and seed preparation so that the technical evidence relates to the ingredient your recipe will use.

Start with the ingredient measurements

Assess 8–12 cm (3.15–4.72 in) using a defined length axis and suitable method, and moisture 8–20% on an agreed basis. Relate the complete 1000–20000 SHU interval to relevant heat-method and selected-lot evidence for the actual supplied pods.

Connect taste with further preparation

Evaluate mildly spicy through sensory criteria appropriate to the identified ingredient and cooking recipe. Determine the actual processing and further preparation required, including any additional material or process documents needed by that food use.

Details to settle for receiving

• Actual Yidu-named chili material and complete ingredient formula.
• Accepted whole-pod, stem and seed condition.
• Applicable length axis and moisture measurement basis.
• Relevant heat method and evidence for the full interval.
• Mildly spicy sensory and further cooking requirements.
• Required material or process documents for the accepted cooking use.
• Actual package, storage temperature and handling acceptance.

Accept package and storage conditions

The 24-month shelf-life reference needs an agreed receiving package and handling in a dry and cool place. Establish actual storage-temperature conditions after the composition, pod preparation and technical requirements have been accepted.

Include outstanding ingredient or process questions in the enquiry for those pods. Finalize the receiving format with the actual cooking preparation and handling plan in view, keeping all accepted requirements connected to the same supplied material.