Guntur Red Chilli

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Guntur Sannam Red Chilli

Min. Order (MOQ) 5 Metric Ton
Type Whole Dried Red Chilli
Drying Process Naturally Sun-dried Under Controlled Conditions
Shelf Life 12-18 Months Under Dry Storage Conditions
Variety Name Guntur Sannam (LCA-334)
Botanical Name Capsicum Annuum L.
SHU (Heat Level) 18, 000 - 22, 000 SHU

Guntur Sannam/LCA-334/S4/S10

Quantity in 1 Full Container Load (FCL) - 7–8 MT (20ft); 13–15 MT (40ft)

Description- Guntur Sannam 334 (LCA334), traded globally as S4 / S10, is one of India’s most commercially important red chilli varieties, known for its balanced medium pungency of about 18, 000–22, 000 SHU and strong red colour around 40–50 ASTA. This makes it a workhorse chilli for chilli powder mills, curry and seasoning manufacturers, pickles, sauces and oleoresin extraction, where both heat and natural colour are required in a single raw material.

The pods are small to medium (about 8–10 cm), thinskinned, light to bright red with relatively higher seed content, which helps processors achieve good grind yield and consistent flavour. Grown primarily in Andhra Pradesh’s Guntur belt, as well as Telangana and Maharashtra, Sannam benefits from welldeveloped farmer networks, cleaning facilities and grading infrastructure, giving international buyers reliable yearround supply and multiple grade options

Product Specifications Table

Parameter (priority ordered)	Specification
Heat Level (SHU) & Spiciness	18,000–22,000 SHU, medium to moderately hot, suitable for mass market spice blends
Colour (ASTA)	ASTA 40–50, providing good natural red colour in powders and pastes.
Moisture (Max.)	≤ 12%, aligned with export norms for shelf life and microbiological safety.
Origin States	Mainly Andhra Pradesh (Guntur belt), Telangana and Maharashtra, India.
Pod Size & Appearance	Small–medium pods, 8–10 cm length, light to bright red, relatively more seeds, thin skin.Website-Suggestions-3.pdf
Foreign Matter & Defects	Foreign matter ≤ 2%, loose seeds ≤ 2%, discoloured pods ≤ 3% (grade dependent).
Pods Without Stalk (Stemless %)	Up to 8% pods without stalk allowed, with options for with stem or stemless lots by specification.
Usage / Applications	Chilli powder manufacturing, blended masalas, curries & sauces, pickles, seasoning mixes, oleoresin extraction.
Grades Available	Export grades – Deluxe, Best, Medium Best, Medium, with sorting by length, colour and defect levels.
Drying & Processing	Traditionally sun dried under controlled conditions, then machine cleaned and graded.
Packaging Options	5 / 10 / 25 / 50 kg jute or PP bags, palletisation and private label printing available for large buyers.
HS Code	0904 21 10 – Capsicum (red chilli), dried, whole.
Botanical Name	Capsicum annuum L.
Harvest Season	Sown May–June; harvested October–December in major belts.
Shelf Life	12–18 months in cool, dry storage away from moisture and direct sunlight.
Testing & Compliance	Aflatoxin & pesticide residue testing available; shipments can be supplied with Spice Board / APEDA / third party lab certificates as required.