Yidu Whole Dried Chili Pods for Cooking Recipes

Match commercially named Yidu whole dried chili pods to the cooking formula you are considering. Accept the actual full ingredient composition and supplied pod, stem and seed condition before using the measurements and processing references to select the material.

Set the technical and sensory requirements

Evaluate 8–12 cm (3.15–4.72 in) through an agreed length axis and method, with moisture 14–18% on a defined measurement basis. Assess the full 1000–20000 SHU interval using relevant heat-method and selected-lot evidence, and agree mildly spicy sensory acceptance for the actual ingredient and recipe.

Prepare the pod enquiry

• Actual Yidu-named chili identity and complete supplied formula.
• Accepted whole-pod, stem and seed preparation.
• Length axis, moisture basis and relevant measurement methods.
• Evidence for the complete heat interval and selected lot.
• Mildly spicy sensory criteria for the intended cooking recipe.
• Applicable Sun-dried processing and further food preparation.
• Receiving format, storage temperature and handling requirements.

Confirm preparation for cooking

Establish applicability of Sun-dried processing to the material being supplied. Define the actual further preparation required by the food formula, together with any material or process documents needed for that use.

Agree the handling plan

Use the 24-month shelf-life reference with the actual receiving package and accepted storage in a dry and cool place. Set temperature and handling conditions for the supplied pods after the ingredient, technical and process requirements are settled.

Include any remaining composition or pod-preparation questions when requesting further information. Conclude the receiving format against the accepted cooking requirements for that actual material. Identify the food formula being considered.