Fresh red chili is offered as a raw ingredient for spice preparation. Fresh chili appears as both the specification and the content, with chili named as the ingredient and red colour recorded. Define the pepper you need around the food preparation that will use it.
Describe the fresh condition at receiving
Pod shape and dimensions are not supplied. State the size range and the stem or seed condition required by your preparation. Ask for the actual proposed material so the order can describe the expected pepper rather than assume a shape from the general fresh-red-chili name.
Give the spice requirement a clear target
A measured heat level is not specified. Explain the chili's role in the recipe and request the actual pungency information if a numerical target matters. A comparison under your preparation conditions can address the selected material where flavour or appearance affects acceptance.
- Ingredient
- Fresh red chili with raw processing.
- Preparation
- Spice use is offered; define the food and the pepper condition needed.
- Pack
- Agree construction, individual fill and order quantity with the supplier.
Choose the applicable fresh holding period
The stated shelf-life range is ten to thirty days, with dry and cool storage wording. Obtain the exact handling instruction and the period applicable to the selected chili and packaging before planning stock. Keep receiving conditions and the agreed duration together so the fresh supply is specified consistently.
