Dry Red Chilli

Product Overview

We offer whole, crushed, or powdered chilli products in the Byadgi, Guntur, and S17 varieties, to specification. These are premium-grade chilli forms suitable for a wide range of culinary and industrial applications.

Each variety is processed to meet specific quality and consistency standards, ensuring reliability and performance in food manufacturing, spice blending, and seasoning.

Common Chilli Varieties – Characteristics and Uses

• Byadgi Chilli: Known for its medium heat, balanced flavour, and vibrant red colour. Grown primarily in Karnataka, India, it is widely used in Indian cuisine, especially in curries, chutneys, and spice blends. It has a slightly sweet and fruity undertone, making it ideal for both home cooking and commercial food production.
• Guntur Chilli: One of the most popular chilli varieties in India, known for its high heat and rich, complex flavour. Grown in Andhra Pradesh, it is often used in South Indian dishes, pickles, and as a base for spice mixes. It has a deep red colour and a robust, pungent aroma.
• S17 Chilli: A modern, high-yield variety developed for commercial cultivation. It offers consistent heat and flavour, with a uniform shape and size. S17 is widely used in processed food products, ready-to-eat meals, and industrial spice formulations due to its reliability and scalability.

Production and Processing

Chilli fruits are typically harvested when fully ripe, after which they undergo careful drying to reduce moisture content and preserve flavour and heat. The drying process can be natural (sun-dried) or mechanical (using controlled drying systems).

After drying, chilli peppers are cleaned, sorted by size and colour, and then processed into whole, crushed, or powdered forms. The processing is carried out under hygienic conditions to maintain quality and prevent contamination.

Each form is tested for moisture, colour, aroma, and heat level to ensure consistency and compliance with food safety and quality standards.

Quality and Grading Standards

Chilli quality is typically assessed based on:

• Moisture content (ideally below 10%)
• Colour (uniform red or vibrant hue)
• Size and shape consistency
• Heat level (measured using Scoville Heat Units)
• Aroma and flavour profile

These standards ensure that the chilli products meet the requirements of both domestic and international food manufacturers.

Common Applications

Chilli products are used across a broad spectrum of food and beverage industries:

• Ready-to-eat meals and packaged snacks
• Spice blends and seasoning mixes
• Curry powders and sauces
• Processed foods such as soups, stews, and sauces
• Export-grade ingredients for international markets

Packaging and Export Context

Chilli products are typically packaged in airtight, moisture-resistant materials such as polyethylene or aluminum foil laminates. Packaging sizes range from small retail packs to large industrial bulk containers.

These products are commonly exported to regions with high demand for spices, including North America, Europe, Southeast Asia, and the Middle East. Compliance with international food safety standards (such as ISO 22000 and HACCP) is standard for export-grade chilli.