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Quick Details

  • Product Type: Single Herbs & Spices
  • Style: Dried
  • Drying Process: Other
  • Brand Name: oem
  • Length: 12-17 cm up
  • Moisture: Max. 12%
  • Foreign Matter: Max. 2%
  • Broken Chili: Max. 5%
  • Type: With & Without Stem
  • Hot Value: 0.200 S.H.U
  • Wash: Dry Wash or Water Washed by Machine
  • Yellow Spot: Max. 2%
  • Total Ash: Max. 8%

Packaging & Delivery

Packaging Details Red Chili 20kg/50kg/60kg/100kg/120kg/pressed bags, 15kg/carton, also can packing as your requirements. Loaded in 20'FCL or 40'FCL

Different Varieties of Chili

Birds Eye Chili(Dhani) : This is grown in the North East and is tiny but packs a punch in terms of spice. It is used not only in cooking but also used in chutneys and pickles. When eating a pickle made of these chillis, it is best to literally take half a teaspoon on your plate to begin with and to savour it by eating tiny portions of this quantity.

Birds Eye Chili
Grown in Mizoram & some areas of Manipur
Blood red in colour,highly pungent
Harvesting season-October to December
Available in Calcutta market
ASTA colour value-41.7
Capsaicine-0.589%
Byadagi(kaddi) : This chilli is grown in Karnataka. It is is long and has a thin skin, and when it’s dried has a crinkly appearance. It is known for its colour and pungency and is consumed across India. The ByadagiChilli is similar to Paprika.

Chili Byadgi
Grown in Dharwar Karnataka
Red in colour with less pungency or without pungency
Harvesting season-January to May
Annual Production-21,000 tonnes
Available in Hubli-Dharwad markets
ASTA colour value-159.9
Capsaicine-Negligible
Ellachipur Sannam-S4 TYPE

Ellachipur Sannam-S4
Grown in Amaravathi District of Maharashtra
Reddish in colour and very hot
Annual Production - 1800 tonnes
Harvesting season-September to December
Available in Bombay,Delhi,Ahemedabad and Nagpur
ASTA colour value - 70.40
Capsaicine-0.2%
Guntur Sannam-S4 TYPE : Andhra cuisine is famous for its extremely spicy dishes nd the chilli responsible for this is the Guntur Sannam – S4. The Sannamchilli has many varieties that are grown not only in Andhra but also in states such as Madhya Pradesh. Known for its heat, unless one is used to such a high level of spiciness, you will find many people in tears when eating delicious Andhra dishes. As the name suggests, it’s grown extensively in this region. This chilli has become so popular; it is exported to all over the world. It accounts for roughly 30% of India’s chilli exports.

Guntur Sannam-S4 TYPE
Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh
Skin thick,hot and red
Harvesting season - December to May
Annual Production - 2,80,000 tonnes
Available in Guntur market
ASTA colour value- 32.11
Capsaicine-0.226%
Hindpur-S7

Hindpur-S7
Grown in Hindpur in Andhra Pradesh
Red in colour,hot and highly pungent
Harvesting season- December to March
Available in Hindpur
Capsaicine-0.24
ASTA colour value- 33.00
Jwala : Grown primarily in Gujarat, this chilli is grown all over the country and is used widely in India for cooking. Though its green initially, once it matures it turns red in colour. They can even be grown at home. It is one of the country’s most important crops.

Jwala
Grown in Kheda, Mehsana& in South Gujarat
Highly pungent, light red in colour,short and the seeds are compact
Harvesting season-September to December
Available in Unjha market
Capsaicine-0.4%
Kanthari : These chillies are grown in Kerala and become white when mature. These chillis are hot and lend a good flavor to dishes. Kantharichillies are a unique variety of Bird’s Eye Chilli. It is a perennial crop.

kanthari
Grown in Kerala & some parts of Tamil Nadu
Short and ivory white in colour with high pungency
Mainly grown as a homestead crop
Available in the markets throughout the year
ASTA colour value- 2.96
Capsaicine-0.504%
Kashmir Chili : Known more for its colour than its spice, this chilli is ground into a powder and used not only in Kashmiri dishes but in many dishes across the country and the world to add a beautiful red colour to the dish as well as enhance the dish’s taste. It’s so mild in its spiciness that it measures barely 2000 SHU (Scoville Heat Units). The Scoville Heat Scale measures the spiciness or the hotness of a chilli. The highest is Pure Capsaicin and Dihydrocapsaicin which measures 16,000,000 SHU. Now you can understand exactly how mild the Kashmiri Chilli is!!

Kashmir Chili
Grown in temperate regions such as Himachal Pradesh,Jammu& Kashmir and also in sub-tropical regions of North India during winter season
Long,fleshy,deep red in colour
Harvesting season- November to February
Available in major markets of North India
ASTA colour value- 54.10
Capsaicine-0.325%
Madhya Pradesh G.T.Sannam

Madhya Pradesh G.T.Sannam
Grown in Indore, MalkapurChikli and Elachpur areas of Madhya Pradesh
Red in colour and pungent
Harvesting season-January to March
Annual Production - 7500 tonnes
Available in major markets of Madhya Pradesh.

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