Dried red chili is offered for cooking and spice use in two listed size ranges: 5–6 cm and 12–18 cm. The product has a natural red color and a hot-pepper description. Begin by selecting the size that fits your preparation, then confirm the actual material lot and heat requirements for the proposed order.
Choose one pepper size for the cooking task
The two size ranges describe alternatives rather than one uniform pepper dimension. Explain how the chili will be handled and prepared, including any receiving tolerance that matters to your operation. A size-sensitive process needs an agreed selection before the ingredient can be compared consistently in the recipe.
Confirm the crop and lot information for the order
When harvest year matters to your purchasing specification, request the actual crop information for the lot being offered. Keep those details with the applicable shelf-life and receiving documents. This helps the stock plan follow the selected material rather than a general supply description.
Agree the supply schedule and packing arrangement
Year-round supply is described, while the timing for a particular order should be confirmed with the supplier. Discuss the required packing, receiving date and preparation needs together. Do not use a general delivery period as a replacement for the agreed schedule of the selected purchase.
Keep the storage conditions with the recipe brief
Cool, dry storage is stated alongside a twelve-month shelf life. Use those conditions in inventory planning, and specify a numerical heat target separately when your food depends on one. The final enquiry should connect the selected pepper size, actual lot, packing and cooking requirements.
