Whole Dried Chilli
Product Information
| Specification | Details |
|---|---|
| HSN Code | 09042110 |
| Shelf Life | 12-24 Months |
| Varieties | Teja, Kashmiri, Guntur sannam, Byadagi, Mundu/ Round chili |
| Type | With Stem, Stemless Packing table as in other spices |
| Origin | Andhra Pradesh, Karnataka, Kashmir, Tamil nadu |
Whole Dried Chilli
Whole dried red chillies are fully matured, sun-dried or mechanically dehydrated pods of the Capsicum genus (predominantly Capsicum annuum). They serve as a cornerstone ingredient in global cuisines, celebrated for their dual ability to impart rich, natural red coloration and varying levels of pungent heat (capsaicin) to food.
Key Product Characteristics
- Physical Appearance: They feature a slender, elongated, or spherical shape (depending on variety) with a characteristically wrinkled, deep crimson to bright scarlet skin. They are available either with stems attached or stemless/cut.
- Texture & Sound: A properly cured and dried chili is crisp and brittle to the touch. When shaken, the loose internal seeds create a distinct rustling sound, confirming a safe moisture level (typically below 12%).
- Aroma & Flavor Profile: They possess a sharp, intensely pungent, and sometimes smoky or fruity aroma. When bloomed in hot oil, they release fat-soluble pigments and capsaicin, providing a foundational warmth, deep color, and bite to culinary bases.
- Extended twenty-four month export shelf life.
- High capsaicin naturally boosts metabolism.
- Rich in immune-supporting premium antioxidants.
- Natural anti-inflammatory wellness properties.
- Supports formulations for heart health.
- Clean-label natural antimicrobial food preservative.
- Volatile oils clear sinus congestion.
- Primary raw material for grinding stock.
- Ideal for high-yield oleoresin extraction.
- Essential for commercial oil tempering.
- Natural preservative for bulk pickling.
- Base ingredient for hot sauces.
- Balances global industrial spice mixes.
- Enhances processed meat curing blends.
Teja :The High Heat King
- Pungency: Very High (75,000 – 100,000 SHU)
- Color: 50 – 70 ASTA
- Characteristics: Short, thin-skinned, fiery red, and packed with seeds. It is highly demanded across Asia for making hot sauces, spice blends, and extracting capsaicin oleoresin.
Byadgi :The Vibrant Color Enhancer
- Pungency: Low (8,000 – 15,000 SHU)
- Color: Exceptionally High (100 – 140+ ASTA)
- Characteristics: Long, severely wrinkled, and crinkled pods. It imparts a brilliant, deep red color to food without adding intense heat. Highly valued by commercial food processors for natural color extraction.
Guntur Sannam : The Global Standard
- Pungency: Medium to High (30,000 – 40,000 SHU)
- Color: 30 – 50 ASTA
- Characteristics: Thick flesh, 6–8 cm long, with a bright red shine. This is the most widely traded, versatile, and benchmarked “standard” red chilli across global commodity markets.
Kashmiri : The Premium Mild Spice
- Pungency: Very Low (1,000 – 5,000 SHU)
- Color: High (100+ ASTA)
- Characteristics: Deep crimson, broad, and fleshier. Prized primarily as a premium consumer-grade table spice for culinary aesthetics rather than heat. [1]
Mundu / Ramnad : The Round Pepper Chilli
- Pungency: Moderate (15,000 – 25,000 SHU)
- Color: Moderate
- Characteristics: Distinctly small, spherical, and round (ball-shaped) with thin skin. It offers a highly unique, traditional aroma common in South Indian cuisines.