Red Chilli

Our product range contains a wide range of Teja-S17 Red Chilli

Teja-S17 Red Chilli

Min. Order (MOQ) 5 Metric Ton
Type Whole Dried Red Chilli
Shelf Life 12-18 Months (dry Storage)
Variety Name S17 / Teja Chilli
Botanical Name Capsicum Annuum L.
Trade Positioning High-Pungency / Extreme Heat Variety

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

Description- Teja S17 is one of India’s most soughtafter extremeheat red chilli varieties, cultivated mainly in Andhra Pradesh and Telangana’s Khammam, Warangal and Karimnagar belts. It delivers very high pungency of about 85, 000–110, 000 SHU (often 70, 000–100, 000+ SHU in commercial specs) with strong red colour around 60–80 ASTA, making it a top choice for hot sauces, highheat spice blends, snack seasonings and capsaicin/oleoresin extraction.

The pods are small, pointed, bright red (“bird’s beak” type), about 6–9 cm long with relatively thick skin, concentrating capsaicin and providing intense flavour even in small dosages. Thanks to its consistent high SHU profile and established export demand in Southeast Asia, China, the US and other hotsauce markets, Teja is widely recognised by industrial buyers who need guaranteed heat impact per batch.

Product Specifications Table

Parameter (priority ordered)	Specification
Heat Level (SHU) & Spiciness	85,000–110,000 SHU (many exporters specify 70,000–100,000+ SHU), categorised as very high / extreme pungency.
Colour (ASTA)	ASTA 60–80, providing strong red colour suitable for high heat powders and sauces.
Moisture (Max.)	< 10–12% moisture
Origin States	Mainly Andhra Pradesh and Telangana (Khammam, Warangal, Karimnagar and Guntur belts).
Pod Size & Appearance	Small, pointed, bright red pods, 6–9 cm length, often described as “bird’s beak”; relatively thick skin.
Foreign Matter & Defects	Foreign matter ≤ 2%, loose seeds ≤ 2%, discoloured pods ≤ 3%, pods without stalk up to 8% depending on grade.
Spiciness Category & Key Uses	Very high/extreme heat chilli used for hot sauces, heat boosting chilli powders, snack flavourings, oleoresin and capsaicin extraction.
Capsaicin Content	Approx. 0.5–0.7% capsaicin depending on lot, supporting industrial extract applications.
Drying & Processing	Sun dried under hygienic, controlled conditions, cleaned, sorted and graded for export.
Packaging Options	5 / 10 / 25 / 50 kg jute or PP bags; custom private label and palletised loads for industrial buyers.
HS Code	0904 21 10 – whole dried capsicum (red chilli).
Botanical Name	Capsicum annuum L.
Harvest Season	Typically, October–December harvest for main crop in AP/Telangana chilli belts.
Shelf Life	12–18 months when stored in cool, dry, well ventilated warehouses away from moisture and sunlight.
Top Export Markets & Positioning	Strong demand from Thailand, Malaysia, Indonesia, China, USA and other high heat markets; positioned as high pungency / extreme heat flagship variety.
Testing & Compliance	Aflatoxin and pesticide residue analysis available; shipments can be aligned with EU / US / Codex standards and supported by third party inspection if required.