India is the world’s leading producer, consumer, and exporter of dry red chillies (Capsicum annuum), accounting for nearly half of global supply. Export consignments range from whole stemless dried pods to crushed pizza flakes and micro-milled hot chilli powders. International procurement requires understanding the dual-axis pricing metrics: Scoville Heat Units (SHU) for pungency and ASTA Extractable Color Units for visual pigment intensity.
The Major Indian Chilli Cultivars Compared
India cultivates distinct chilli varieties tailored for specific culinary, meat-processing, and oleoresin extraction requirements:
| Cultivar | Origin Belt | Heat Level (SHU) | ASTA Color | Pod Morphology & Best Use |
|---|---|---|---|---|
| Teja S17 / Sanman | Andhra Pradesh & Telangana | 65,000 – 85,000+ | 40 – 60 ASTA | Short, fiery red pod; supreme for hot sauces, extraction, and spicy seasonings |
| Byadgi (KDL / Dabbi) | Karnataka | 12,000 – 25,000 | 120 – 160 ASTA | Long, deeply wrinkled pod; intense natural ruby red color with mild heat |
| S4 / Sanam (334) | Guntur / Warangal | 25,000 – 35,000 | 70 – 90 ASTA | Medium thickness, balanced heat and color; the universal workhorse of curry blends |
| Kashmiri Type | Selected specialty belts | 8,000 – 15,000 | 100 – 140 ASTA | Sweet fruity notes, low heat, vivid crimson color; premium culinary powder |
Stemless vs. With-Stem: The Buyer's Decision
Export whole chillies are offered in two primary physical forms:
- Stemless (Stem-Cut) Chillies: Workers manually pluck the green calyx and pedicel. Stemless pods eliminate 6% to 8% non-pungent woody weight, prevent bitter notes in the powder, and eliminate field pesticide residues concentrated at the stem junction. Required by Japanese, European, and American food processors.
- With-Stem Chillies: Traditional format, economical, suitable for bulk industrial oil extraction where solvent recovery is followed by refining.
Because capsaicin is concentrated in the inner white placenta (pith) while capsanthin red pigment resides in the outer pericarp flesh, custom blending allows Shubham Agro to achieve exact target SHU and ASTA combinations for private-label clients.
Critical Food Safety: Aflatoxins & Sudan Dye Testing
Chilli is vulnerable to fungal contamination if harvested pods are dried on bare soil under humid monsoon conditions. Shubham Agro enforces strict Quality Gates:
| Safety Hazard | International Standard (EU / US FDA) | Shubham Agro Testing Protocol |
|---|---|---|
| Aflatoxin B1 | Max 5.0 ppb (μg/kg) | Validated LC-MS/MS testing on every lot (<2.0 ppb achieved) |
| Total Aflatoxins (B1+B2+G1+G2) | Max 10.0 ppb (EU standard) | Guaranteed <4.0 ppb |
| Ochratoxin A (OTA) | Max 15.0 ppb (EU Regulation) | Guaranteed <5.0 ppb |
| Sudan Dyes (I, II, III, IV) | Zero tolerance (Absence at LOQ 10 ppb) | Certified 100% Free by ISO 17025 accredited labs |
Cold Storage Preservation: Locking ASTA Color
Red chilli pigments (capsanthin and capsorubin) degrade quickly when stored above 25°C, turning brilliant red pods dull brownish-black within months. Shubham Agro maintains dedicated cold storage facilities held continuously at 4°C to 8°C with 60% relative humidity. This ensures that cargo loaded in November possesses the same vibrant red colour and SHU heat as fresh February harvest lots.
Packaging Formats & Loading Capacities
- Whole Dried Chillies: Packed loose in compressed jute/poly bales (25 kg to 50 kg). A 40ft High Cube container carries roughly 13.0 to 14.5 metric tons (chillies are highly voluminous).
- Crushed Chilli Flakes: Packed in 20 kg or 25 kg poly-lined multi-wall paper bags. A 20ft container carries 14.0 to 15.0 metric tons.
- Fine Ground Chilli Powder: Packed in 25 kg multi-wall paper bags with inner heat-sealed PE barrier liner. A 20ft container carries 17.0 to 18.0 metric tons.
Frequently Asked Questions (FAQ)
When protected in airtight, light-resistant poly-lined multi-wall kraft paper sacks stored in a dry warehouse below 20°C, ground chilli powder retains its heat and vibrant red ASTA value for 18 to 24 months.
Yes. By blending pure high-heat Teja S17 pods with high-color Byadgi pods under controlled proportions, Shubham Agro crafts tailor-made chilli powders ranging from mild (15,000 SHU) to extra hot (75,000+ SHU) at specific ASTA color ratings.
Yes. We provide continuous dry steam-treated whole chillies and chilli powder that reduce microbial counts to under 1,000 cfu/g while maintaining bright red colour and natural pungency.
Yes. We supply crushed red chilli flakes calibrated at 5 to 8 mesh with an even balance of red skin and yellow seeds, free from dust and calibrated at 25,000 to 35,000 SHU.
Explore Product Specs: Learn more about mesh sizes and heat options on our Chilli Powder Product Page.
