Yidu Whole Dried Red Chili Pods for Cooking

Discuss commercially named Yidu whole dried red chili pods in relation to the cooking formula you intend to prepare. Start by accepting the actual chili material, complete ingredient composition and supplied pod, stem and seed condition.

Set the cooking preparation

Establish the actual processing and further cooking required for the identified ingredient. Keep the supplied pod condition linked to that process so that the food formula and receiving specification concern the same material.

Use the complete measurement references

Evaluate 8–12 cm through an agreed length axis and measurement method, and moisture 8–20% on its defined basis. Assess the full 100–500 SHU interval using appropriate heat-method and selected-lot evidence for the accepted pods. Include the supplied seed and stem preparation when requesting technical evidence for the same ingredient.

• Identify the actual chili material under the Yidu commercial name.
• Accept the complete ingredient and additive formula.
• Describe the required pod, stem and seed preparation.
• Define applicable length and moisture measurement criteria.
• Check heat evidence for the full 100–500 SHU interval.
• Agree further cooking preparation and any relevant documents.
• Set actual storage temperature and receiving-package conditions.

Relate the package to handling

Connect the 24-month shelf-life reference with accepted storage in a cool and dry place. Establish the relevance of the vacuum-pack reference to the receiving format, temperature and handling plan before settling packing acceptance.

Complete the ingredient brief

Bring any additional composition or process-document requirements into the enquiry for the actual pods. Finalize the supplied preparation, technical evidence and cooking requirements together before agreeing the receiving format.