There are several varieties of Indian Chilli - the most popular are Sanam, Teja, Byadgie, 273, Wonder Hot, 334, Mundu and Tomato chillies. Indian chilies have many uses including food, confectionery, cosmetics, pharmaceuticals, farm protection, paint manufacturing, liquor, and self-defense weapons. Indian chillies are available with different levels of spiciness ranging from high to sweet. The colour from deep red to light red. Harvest of the chillies in India is between Jan & April. IPM - Integrated Pest Management is an approach that is ecological to control the usage of pesticides in chilly farming. Ipm chillies are popular in Europe and Japan for their premium quality and pricing. Country of Origin: Made in India Packaging Size: 25 Kg, 40 Kg, 50 Kg Variety Of Chilli Available: Guntur Chilli Type Available: With Stem, Without stem Storage Instructions: Dry Place & Cold Packaging Type: Jute Bag & Plastic Varieties: Sannam, Teja, Endo 5, Mundu
We are the leading manufacturer and exporter of all type of Vegetables, Agriculture Products Spice, saffron,Dry fruit almond, Walnut,Cashew Rice, Millet, Maize Red cumin Lentil Bean lentil Bengal gram lentil Cumin, fennel Seed Potato, Ginger, Garlic, All type of Spices Dry Food and Frozen since 2005. BS GROUP INDIA is a reputed manufacturer of high quality Rice corn Potatoes in Sambhal. We are in this business for more than 17 years. Supplier all over India with high quality and now we are introducing it all over the world We use products containing best quality vegetables, rice, potatoes, ginger, garlic, all kinds of spices. We believe in keeping things simple yet modern and our 50+ employees are a testimony to our team building effort. Each order is manufactured as per the requirement of our customers and we adhere to strict delivery schedules. Send us your enquiry, whether it is big or small and we will reply as soon as possible If you are interested we will best price with the best quality we will send sample also waiting for your reply
Teja S17 Dry Red Chilli is a premium quality chilli sourced from the Indian subcontinent It is renowned for its high pungency and aroma making it an ideal choice for a variety of culinary applications The chilli is bright red in colour and has a mediumthick skin It has a strong pungent flavour and is often used in spicy curries sauces and pickles The chilli is also popular in Mexican and South American cuisines Teja S17 Dry Red Chilli is available in a variety of sizes and weights to meet the needs of different customers It is sourced from leading farms in India and is free from any kind of adulteration or contamination The chilli is carefully processed and packed in hygienic conditions to ensure its freshness and quality It is also available in bulk quantities for commercial purposes For Whole Chilli without stem MOISTURE 12 max PODS WITH STALK 1 max FOREIGN MATTER 1 max LOOSE SEEDS 2 BROKEN DAMAGED DISCOLORED 6 max Packaging New Jute Gunny Bags or HDPE Bags or Cartons Packing Weight Ideally 25 Kg bags or as per buyers requirement We can deliver in 5 10 15 20 25 40 kg Carton Jute HDPE Farmer Packing as is Shelf life 8 Months Packing Weight 300 kgs 400 kgs 450 kgs 500 kgs 1000 kgs 1500 kgs 2500 kgs 3500 kgs or as per buyer Minimum order quantity 14 Metric tons1x40 FT Container Supply ability 5000 metric tonsmonth
Red chillies come in various varieties, each with unique properties. The specifications depend on factors like variety, processing, and intended use (food, pharmaceutical, or industrial). Below are the general specifications for whole red chillies: Physical Properties: Appearance: Whole, dried red chillies, free from mold, insects, and foreign matter Color: Bright red, deep red, or dark red (depending on variety) Odor & Taste: Pungent smell with characteristic spicy taste Size (Length): 3 cm - 15 cm (varies by variety) Skin: Wrinkled or smooth (depends on drying method and variety) Moisture Content: Max 10-14% Broken/Discolored Pods: Max 5% Chemical Properties: Capsaicin Content: 0.2% - 2% (variety-dependent) Scoville Heat Units (SHU): Low Pungency: 500 - 5,000 SHU (e.g., Kashmiri, Byadgi) Medium Pungency: 5,000 - 15,000 SHU (e.g., 334, Wonder Hot) High Pungency: 15,000 - 100,000+ SHU (e.g., Guntur Sannam, Teja) ASTA Color Value: 80-200 (higher value indicates a more vibrant red color) Total Ash: Max 8% Acid Insoluble Ash: Max 1.5% Crude Fiber: Max 30% Non-Volatile Ether Extract (Oleoresin Content): 12-18% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
Chilli flakes, also known as crushed red pepper, are derived from dried red chili peppers (Capsicum annuum or Capsicum frutescens) and are widely used as a seasoning in the food and spice industry. Below are the general specifications for chilli flakes: Physical Properties: Appearance: Coarse, crushed dried red chili flakes with visible seeds Color: Bright red to dark red with yellowish-white seeds Odor & Taste: Strong, pungent aroma with a hot, spicy taste Texture: Free-flowing, non-clumped, uniform flakes Size: 3-5 mm (customizable as per requirement) Moisture Content: Max 8-10% Purity: Min 99% (export quality) Foreign Matter: Max 0.5% Admixture: Max 0.5-2% Seed Content: 10-30% (depending on grade) Chemical Properties: Capsaicin Content: 0.5-1.5% (responsible for spiciness) Scoville Heat Units (SHU): Mild: 5,000-15,000 SHU Medium: 15,000-30,000 SHU Hot: 30,000-50,000+ SHU Total Ash Content: Max 8% Acid Insoluble Ash: Max 1.5% Carbohydrates: 40-50% Protein Content: 10-15% Fat Content: 8-12% Fiber Content: 20-30% Microbiological Standards: Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
"Spice up your dishes with our premium Red Chili Powder, sourced directly from the finest farms. Our rich, vibrant powder adds depth and heat to your recipes, ensuring a flavorful culinary experience every time. Elevate your cuisine with our top-quality Red Chili Powder - the secret ingredient for chefs worldwide. Experience the difference in taste and quality with every sprinkle. Contact us today for bulk orders and spice up your market offerings! *FOB price is indicative, and subject to change as per market.
SPECIFICATION Product Name: S 17 Teja Chilli Type: Available with stem & without stem Moisture: Below 12% Length: 6 to 8 Cm (without stem) Pungency (Heat): 75000 SHU to 110000 SHU Physical: S 17 Teja Chilli is small size, normal seed content, bright red Borken with Stem: 3% Maximum Broken without Stem: 3% Maximum Discolor with Stem: 4% Maximum Discolor without Stem: 4% Maximum Skin: Thin Shelf Life: Long DESCRIPTION Teja chili, also known as Teja Mirchi, is a type of chili pepper belonging to the Capsicum annuum family. It is mainly grown in India, especially in the states of Andhra Pradesh and Telangana. Teja chili is one of the hottest chili peppers in the world and is well known for its intense heat. Typically, the Teja chili pepper is elongated and slender in shape with a size of 5-10 cm in length. When fully mature, its originally green color evolves into a bright scarlet. The appearance of this chili is beautiful with its tiny, corrugated, papery skin. Teja chili is widely utilized in Indian cuisine, particularly in the process of preparing pickles, chutneys, curries, and other spicy dishes. It is aggressive.
SPECIFICATION Product Name: Sannam Red Chilli with stem / stemless Moisture Content: Below 12% Length: 5 to 12 cm (without stem) Pungency (Heat): 18,000 SHU to 30,000 SHU Physical Characteristics: Sannam Dry Red Chilli is medium-sized with a slightly curved shape and vibrant red color. It has medium-thick skin with a mildly spicy flavor and tangy undertones. Broken with Stem: 3% Maximum Broken without Stem: 3% Maximum Discolor with Stem: 4% Maximum Discolor without Stem: 4% Maximum Skin: thin and wrinkled, providing a distinct texture. Shelf Life: Long-lasting; Sannam chilies retain their vibrant color, spicy flavor, and quality for up to 24 months when stored properly. DESCRIPTION S-4/S-334 It is the most widely used variety of chiles worldwide, and popularly known by its other names, Capsicum Annuum var. Longhum and Guntur Sannam. The Indian states that cultivate it now are Maharashtra, Andhra Pradesh, Karantaka, Rajesthan, Assam, and Madhya Pradesh of S 4 Sannam chilli. With an annual yield of 2,80,000.00 metric tons, or 60% of Indiaâ??s total yearly production, S-4 Sannam Chilli is the greatest crop among all other varieties of chillies. The entire crop is consumed every year due to its high demand. The harvesting season for Sannam S4 Chilli peaks between December and May.
SPECIFICATION Product Name: Byadgi Red Chilli with stem / stemless Moisture Content: Below 12% Length: 6 to 8 cm (without stem) Pungency (Heat): 30000 SHU to 50000 SHU Physical Characteristics: Byadgi Red Chilli is a medium- to large-sized chili with a wrinkled appearance and a deep red color. It has a strong, rich flavor with mild heat. Broken with Stem: 3% Maximum Broken without Stem: 3% Maximum Discolor with Stem: 4% Maximum Discolor without Stem: 4% Maximum Skin: thin and wrinkled, providing a distinct texture. Shelf Life: Long, Byadgi chilies have a long shelf life due to their dried, preserved form, retaining their rich color and flavor over time. DESCRIPTION Byadgi is one of the most widely consumed varieties of red chillies because of its deep red color, low spiciness, and negligible pungency. One of the most sought-after red chilly types in Indian and international markets is Byadgi, also known as 668 Byadagi, which is produced in the districts of Haveri in Karnataka and Guntur in Andhra Pradesh. It is a long, wrinkled, dark red dried red chili with vitamins and minerals that boost health. Available in the market are Byadgi dried red chillies in various forms, such as crushed dried red chilli flakes, dried red chilli powder, and Byadgi dried red chillies either with or without stems.
Whole Red Chilli Available in store Fiery, Vibrant, and Full of Flavor- The Spice that Heats Up Every Dish At Embera Exports, we bring you the finest Akhi Lal Mirchi (whole dried red chillies), handpicked from India's best chilli-growing regions. Known for its vibrant red color and intense heat, whole dried red chillies are an essential spice in traditional Indian cooking and international cuisines. Our chillies are carefully dried to retain their natural flavor, heat, and aroma, making them a must-have in your spice collection. SKU: EMB - 1801 Why Choose Embera Exports Whole Red Chilli? Premium Quality: We source our red chillies from top chilli-producing states like Andhra Pradesh, Karnataka, and Maharashtra, known for their high-quality chillies. Our Whole Red Chilli is dried under optimal conditions to preserve its vibrant color, spicy heat, and rich flavor. Rich in Heat and Color: Embera Exports Whole Red Chilli is perfect for adding both heat and a beautiful red color to your dishes. The chillies can be used whole, crushed, or ground, delivering a fiery kick and enhancing the visual appeal of curries, stir-fries, and sauces. Health Benefits: Red chillies are not only known for their heat but are also packed with vitamin C, antioxidants, and capsaicin, which have anti-inflammatory and metabolism-boosting properties. They aid digestion and help improve blood circulation. Usage Embera Exports Whole Red Chilli (Whole Dried Red Chilly) can be used in a variety of ways: Add whole to curries, dals, and stir-fries for a spicy, smoky flavor. Toast and grind into chilli flakes or powder for sprinkling over snacks and dishes. Use in tempering (tadka) to infuse hot oil with a rich, spicy aroma. Perfect for pickles, marinades, and sauces, adding a deep red hue and fiery heat. Global Export of Indian Red Chillies India is one of the largest exporters of chillies, with varieties like the fiery Guntur and the milder Byadgi gaining international recognition for their quality and flavor. At Embera Exports, we ensure that our Whole Red Chilli meets the highest standards of quality, delivering authentic heat and flavor to kitchens around the world. With our commitment to quality, Embera Exports Whole Red Chilli adds the perfect balance of heat, flavor, and color to your cooking, making every dish a bold and spicy experience.
Color : Bright red to dark red Size : 5-10 cm in length Shape : Long and wrinkled Texture : Dry and brittle Aroma : Strong, pungent Flavor : Hot and intense Weight : Varies, typically lightweight Moisture Content : Very low Shelf Life : Long, if stored properly
Chilli is the dried ripe fruit of the genus capsicum. Capsicum annum is an annual subshrub, the ï¬?owers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika, and chilies and sweet pepper (bell pepper) a mild form with large in ï¬?ated fruits. The Capsicum fruit scene is a perennial chilly with small-sized pods which are highly pungent. It is commonly known as 'bird chilly' and 'Tabasco'. Chilli is reported to be a native of South America and is widely distributed in all tropical and subâ??tropical countries including India. It was first introduced in India by the Portuguese towards the end of the 15th Century. Now it is grown all over the world except in colder parts. Dry chili is extensively used as a spice in curried dishes. It is also used as an ingredient in curry powder and seasonings. Bird chilly is used in making hot sauces such as pepper sauce and Tabasco sauce. Paprika, Byadgichilly, Warangal chapatti, and similar high colorless pungent varieties are widely used for color extraction. This color is highly popular among food and beverage processors for its use as a colorant since this is a' natural plant color'. As a medicine, it is used as a counter-irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastroâ??enteritis. The enzyme isolated from chilly is used in the treatment of certain types of cancers. Oleoresin capsicum is used in pain balms and VapoRub. They dated green chilly is a good source of vitamin.
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual subshrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large iniated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as 'bird chilly' and 'Tabasco'. Chilli is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts. Dry chilli is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabasco sauce. Paprika, Byadgi chilly, Warangal chatpatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colorant since this being a 'natural plant colour'. As a medicine it is used as a counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and VapoRub. Dehydrated green chilly is a good source of vitamin 'C'.
Chilli is the dried ripe fruit of the genus capsicum. Capsicum annum is an annual subshrub, the ï¬?owers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika, and chilies and sweet pepper (bell pepper) a mild form with large in ï¬?ated fruits. The Capsicum fruit scene is a perennial chilly with small-sized pods which are highly pungent. It is commonly known as \'bird chilly\' and \'Tabasco\'. Chilli is reported to be a native of South America and is widely distributed in all tropical and subâ??tropical countries including India. It was first introduced in India by the Portuguese towards the end of the 15th Century. Now it is grown all over the world except in colder parts. Dry chili is extensively used as a spice in curried dishes. It is also used as an ingredient in curry powder and seasonings. Bird chilly is used in making hot sauces such as pepper sauce and Tabasco sauce. Paprika, Byadgichilly, Warangal chapatti, and similar high colorless pungent varieties are widely used for color extraction. This color is highly popular among food and beverage processors for its use as a colorant since this is a\' natural plant color\'. As a medicine, it is used as a counter-irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastroâ??enteritis. The enzyme isolated from chilly is used in the treatment of certain types of cancers. Oleoresin capsicum is used in pain balms and VapoRub. They dated green chilly is a good source of vitamin'C'.
Red Chilli (with Stem)
Red Chilli (Without Stem)
Red Chilli
Red Chillis
The Iconic Spice Known for its vibrant red hue and mild heat, Kashmiri Chilli stands as one of the most sought-after chilli varieties globally. This premium chilli is a staple in kitchens due to its ability to add a deep red color without overwhelming spiciness, making it a favorite among chefs and home cooks alike. Its rich pigment and balanced flavor have made it synonymous with quality in the spice world. Color in ASTA: Above 250 Flavor: Medium Spicy and Deep Red color Pungency: 8,000 To 10,000 SHU
The 355 Byadgi Chilli, a premium variety, is celebrated for its vibrant red color and low heat. Perfect for stir-fries, soups, and stews, this chili adds rich color and moderate pungency to dishes. Known for its medicinal properties and distinct aroma, Byadgi chili is a top choice among international buyers. Color in ASTA: 150 - 160 Flavor: Less to Medium Pungency: 12,000 To 15,000 SHU
