Fresh green chili peppers are offered for food supply with raw processing and a stated size of 3–6 cm. Chili is named as the ingredient, with fresh chili as the supplied direction. Define the pepper characteristics and handling around the food preparation you need.
Select the green pepper size for preparation
The supplied range gives a physical starting point without establishing one uniform length. Describe any narrower dimensions and stem condition that affect receiving, cutting or appearance. Keep those requirements attached to the actual fresh pepper you are selecting.
Agree the spicy contribution in the food
A spicy direction is offered without a measured heat rating. Compare the proposed chili using your intended preparation method and state a pungency target separately where needed. Request complete ingredient information for any particular formulation or labeling requirement.
- Describe the food preparation.
- Agree size, stem condition and heat.
- Confirm the actual fresh receiving arrangement.
Confirm fresh holding before using the duration
A two-month shelf life is stated with cool, dry wording and no numerical temperature. Ask for the actual handling instruction and confirm that duration for the selected supply before planning stock. Include packing with the agreed fresh ingredient specification.
