Whole Dried Red Chillies
Sun-dried pods in stem-cut and stemless options, graded by heat and colour — the base material for grinding, oleoresin extraction and food service.
View SpecificationGround from cleaned, stemless pods with heat and colour standardised to your specification, milled to 40–60 mesh.
Red chilli powder is specified on two axes at once, and confusing them is the most common sourcing mistake we see. ASTA measures extractable colour; SHU measures pungency. A high-colour, low-heat powder and a low-colour, high-heat powder can carry the same price and behave completely differently in your product.
Ours is blended to hit an agreed point on both scales — typically 60 to 120 ASTA and 25,000 to 50,000 SHU — by combining varieties rather than by adding anything. If you need colour without heat, the blend leans Byadgi; if you need heat, it leans Teja.
The full parameter set — pass it straight to your technical reviewer.
| Parameter | Specification |
|---|---|
| Colour (ASTA) | 60 – 120 |
| Heat (SHU) | 25,000 – 50,000 SHU |
| Moisture | Max 10% |
| Origin | Andhra Pradesh, India |
| Grades Available | Standard · Premium · High Colour |
| Minimum Order | 500 kg |
| HS Code | 0904.22 |
| Packaging | 500 g retail packs · 1 kg family packs · 25 kg bulk bags |
The powder is milled from stemless material, not from whole pods with the stalks still attached. Stalks are woody, carry no colour and no heat, and dilute both figures while adding to the foreign-matter count — grinding them in is a quiet way to make a cheaper powder look like a comparable one.
Because ground chilli is where adulteration historically happens, every lot is tested for Sudan dyes and aflatoxin alongside heat, colour, moisture and microbiology before it is released.
EU and US import rejections come down to a short list. We test against it up front, not after a border refusal.
The same batch discipline across every product we ship.
Sun-dried pods in stem-cut and stemless options, graded by heat and colour — the base material for grinding, oleoresin extraction and food service.
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Crushed flakes at 2–4 mm with the seed retained — the format pizza chains, seasoning houses and retail shaker lines specify.
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Whole sun-dried rhizomes with the aroma and colour intact — the base material for grinding, oleoresin extraction and re-export processing.
View SpecificationTell us your grade, volume and destination port. You will have a costed quote — tied to a specific batch — within 48 business hours.