- Varietychili pepper, spicy chilli peppers availableStorage TypeCool place with ventilation
- Specification10-20cm(3.94-7.87in)Product TypeSingle Herbs & Spices
- IngredientsN/AContentNatural Capsaicin
- Instruction for UseAdd into cuisine during cookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life6 MonthModel NumberXL-Yidu
- TypeChilli & PepperProduct NameDry red pepper Yidu chili
- Flavorsweet paprika pepperSize8-20cm
- Hot2000-5000shuStemWith/Without Stem
- Moisture8-12%Impurity1%max
- Broken Rate2%maxPackingPolybag packed in cartons
- ColorRed
For cooking with Yidu whole dried red chili, identify the actual named material and full composition before choosing a supply. Agree pod condition and a dimensional criterion, then assess the heat and physical requirements together with the six-month cool, ventilated handling plan.
Choose the whole preparation
Define the stem and seed condition required by your process. Establish the actual dimension basis and accepted size specification before choosing a particular whole-pod supply.
Review heat and physical criteria
The heat range is 2000–5000SHU, with moisture 8–12%, impurity 1% maximum and broken rate 2% maximum. Confirm parameter definitions, methods, relevant standards and evidence for the selected lot of actual Yidu whole material.
Connect preparation with cooking
Review the actual drying and raw-processing route and any further treatment your operation requires. Assess the accepted composition and physical preparation before adding the ingredient during cooking.
- Actual named Yidu whole chili and complete ingredient/additive statement.
- Required pod, stem and seed preparation.
- Agreed dimension basis and accepted size criterion.
- Heat, moisture, impurity and broken-rate methods with lot evidence.
- Actual cooking, treatment, package and receiving requirements.
Keep ventilation in the six-month plan
For the stated 6 months, the handling description is a cool place with ventilation. Agree the actual package and receiving arrangements that apply to the selected preparation and period.
Complete the ingredient specification
Set sensory acceptance using applicable product information for the actual material. Settle polybag/carton packing after composition, physical preparation, cooking and handling criteria have been accepted.
