Indian Red Chilli Whole & Powder
Technical Specifications: Premium Indian Red Chilli Varieties
Variety Pungency (Heat Level – SHU) Color Value (ASTA)Professional Overview & Key Characteristics
- Teja (S17 Teja).: 75,000 – 1,10,00050 – 60, Highly pungent with an intense heat profile; recognized as the primary choice for global spice markets and premium hot sauce formulations.
- Sannam 334 (S4).: 25,000 – 35,00040 – 50, Features balanced medium heat and uniform pod consistency; ideally suited for industrial spice blends, grinding, and pharmaceutical extracts.
- Byadgi.: 12,000 – 17,000150 – 230, Distinguished by mild pungency, deeply wrinkled skin, and a rich dark red hue; highly valued for its natural oil content and vibrant coloring properties.
- Kashmiri.: 1,000 – 5,000160 – 240, Exhibits minimal heat with exceptional color retention; prized in gourmet culinary applications for providing a premium, deep red aesthetic.
Technical Specifications:
- Appearance: Bright red, curved pods for whole; free-flowing orangish-red powder for ground varieties.
- Heat Level (Pungency): 15,000 SHU to 1,00,000 SHU (Tailored to buyer preference).
- Color Value: 40 to 240 ASTA (Highest grades for premium food coloring).
- Moisture Content: 10% – 12% Max (Ensures long-term stability and prevents mold growth).
- Purity: 100% pure, non-GMO, free from artificial colors or fillers.
- Microbiological Standards: Salmonella & E.coli absent per 25g.
- Aflatoxin & Pesticides: Strictly within EU and US FDA MRL limits.
Packaging & Logistics:
- Bulk Packaging: 10kg, 25kg, and 50kg HDPE Mesh or Multi-layer PP bags.
- Private Labeling: Customized retail pouches (100g to 1kg) available for brand partners.
- Container Load: 7-8 MT for 20ft FCL; 14-15 MT for 40ft FCL
