Dried Chillies in Madurai

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• Colour : Red wine
• Individual packing weight : 10 kg / 25 kg
• Specifications : 7 - 8 cms
• Grade : Stem / stemless

We are exporters of red dried chillies. more...

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• Individual packing weight : 25 kg / 50 kg
• Colour : Black

We are exporters of black pepper. more...

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• Weight (kg) : 10
• Type : Chill Pepper
• Color: : Bright Red, Bright Red

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• Moisture : 12% max
• Damaged And Discolored Pods : 5% max
• Part : Core
• Foreign Material : 2% max
• Varieity : Sannam s4, Tejas17, Byadgi 666
• Pods without Stalk : 7% max

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• Variety : Sannam s4, Tejas17, Byadgi 666
• Part : Core
• Damaged and discolored pods : 5% max
• Loose Seeds : 2% max
• Pods without Stalk : 7% max
• Foreign Material : 2% max

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Overview It is also being consumed in countries like Malaysia, Singapore, Sri Lanka etc., More milagai (Curded Green chilli) is prepared from either long dried chillies or with small chilly based on requirement. Product is prepared in the hygienic condition, having long shelf lif more...

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• Packing weight : 5 Kg / 10 Kg / 15 Kg / 20 Kg / 25 Kg

We are Leading Exporters of Dried Red Chilli’s, Etc to varies countries. We pride ourselves in being the leading Marketing and distributor of a comprehensive, From ancient times, India has maintained its top position as the largest spices exporters and manufacturers in the worl more...

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Our Dried Red Chilli are mature pods with have larger seeds, more spicy and sharp in appearance. Our Chilli̢۪s are valued principally for their high pungency and color. We are exporting Chilli̢۪s in the form of dried chilli̢۪s. We are exporting to Varies countries such as U more...

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• Supply Type : Manufacturer

Dry red chilli is a condiment that adds pungency and colour to the food. It has certain medicinal and homeopathic properties. We offer red chillies in a uniform shape and size. It is used mostly to temper dishes. The chillies have a sharp flavour. It has antibiotic properties and more...

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• Extraneous Matter : 1% Max
• Damaged & Discolored - : 4% Max Pods
• Shu (ASTA Method) : 20,000 – 90,000
• Quality : Best
• Supply Type : Manufacturer
• Moisture : 10% Max

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• Supply Type : Manufacturer

We supply the following dry red chilli varieties     S4- sannam red chilli S17 -teja red chilli 273- semi wrinkled red chilli Byadgi- fully wrinkled red chilli Guntur -sannam red chilli 341- long red chilli Ramnad mundu more...

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• Residual Solvent Level : Less than 20.0 ppm (EOA Method no.1-1 d.3.1)
• Appearance : Red Colored, Semi Viscous Liquid
• Water Soluble Oleoresin : 10,000 CU to 60,000 CU
• Pungency : Less than 2000 Shu (Asta Method.21.3)
• ABS Ratio : 0.960 – 0.985
• Odour : Characteristic fruity smell of Paprika

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• Packaging Details : 25,10,7,5 Kg (Jute / Pp Bags),Bale Packing,Carton Box Packing, Consumer Packing
• Drying Process : AD
• Loadability : 14 MT in 1 x 40 FT Container
• Port : Tuticorin/Chennai
• Style : Dried
• Model Number : Chilli Byadgi - Without Stem

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• Style : Dried
• Drying Process : Air Dry
• Color : Black
• Specialities : Fresh, Good Quality, Pure
• Shape : Round
• Shelf Life : 18months

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• Type : Dry Red Chilli
• Color : Dark Red
• Taste : Spicy
• Shelf Life : 1year
• Cultivation Type : Common
• Application : Food

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• Kind : Whole Chilli with Stem / Without Stem
• Supply Ability : 100 Metric Ton/Metric Tons per Month
• Loadability : 14 MT in 1 x 40 FT Container
• Processing Type : Raw
• Brand Name : Buyer's Brand
• Place of Origin : Andhra Pradesh, India

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• Loadability : 14 MT in 1 x 40 FT Container
• Place of Origin : Andhra Pradesh, India
• Color : Red
• Port : Tuticorin/Chennai
• Weight (kg) : 25
• Shelf Life : 1 Year

Rs 160 / Kilogram

Dried Red Chillies contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Chilies contain health benefiting an compound in them, capsaicin, which gives them strong spicy pungent character. Early l more...

Rs 740 / Kilogram

Black Pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying; the heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The dr more...