Our premium Dry Red Chilli selection includes renowned varieties such as Guntur Sannam, Teja S-17, Byadigi Chilli, and Kashmiri Chilli, each known for unique heat profiles, vibrant red color, and rich flavor. These chillies are carefully harvested and dried to retain their potent capsaicin content and antioxidants, making them ideal for adding authentic heat and flavor to a diverse range of cuisines. Perfect for food manufacturers, spice traders, and restaurants aiming to enhance their culinary offerings with natural spice heat and color. Dry Red Chilli is frequently used in powder, flakes, or whole form, catering to varied industrial and commercial requirements. Our chillies meet high quality standards ensuring consistent heat levels and superior flavor retention for B2B clients globally.
Key Features
| Features | Description |
|---|---|
| Varieties Available | Guntur Sannam, Teja S-17, Byadigi Chilli, Kashmiri Chilli |
| Capsaicin Content | High, responsible for heat and anti-inflammatory benefits |
| Color | Vibrant deep red |
| Flavor Profile | Fiery, aromatic, with varying heat intensity based on variety |
| Use Case | Suitable for food processing, spice blends, sauces, and culinary applications |
| Antioxidant Properties | Contains antioxidants that protect against free radicals |
| Form Available | Whole dried, crushed, powder |
| Packaging | Bulk packaging options available for B2B supply |
| Shelf Life | 12-18 months under proper storage conditions |
| Origin | Grown and processed in India, meeting export quality standards |
| Attributes | Description |
|---|---|
| Moisture Content | Below 10% |
| Spice Heat Level (Scoville) | Varies by variety (e.g., Guntur Sannam: 35000-50000 SHU, Kashmiri: 1000-2000 SHU) |
| Foreign Matter | Less than 1% |
| Color Measurement | ASTA Color value up to 60+ |
| Organic Certification | Available on request |
| Pesticide Residue | Compliant with FSSAI and export norms |
| Packaging Type | Jute bags, poly-lined HDPE bags, or customer-specified packaging |
| Storage Conditions | Cool, dry place away from sunlight |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Guntur Sannam is significantly hotter, with Scoville Heat Units ranging from 35,000 to 50,000 SHU, while Kashmiri chilli is milder, typically between 1,000 to 2,000 SHU, making it ideal for color without high heat.
Dry Red Chilli should be stored in a cool, dry place away from direct sunlight in airtight packaging to maintain its color, flavor, and heat for up to 12-18 months.
Our Dry Red Chilli complies fully with FSSAI standards and export norms for pesticide residue, ensuring the spice is safe for consumption and free from harmful chemical residues.
Yes, we offer flexible packaging options including jute bags, polyethylene-lined HDPE bags, and customized packaging according to client requirements for bulk supply.
Organic certification is available for certain batches upon request, subject to availability and prior notice from the supplier.
Dry red chilli is a popular spice used globally, renowned for its fiery taste, vibrant red color, and the ability to add both flavor and heat to dishes. The heat level can differ based on the variety. Red chilli contains capsaicin, a compound known for its anti-inflammatory and pain-relieving properties. It also boasts antioxidants that help protect the body from damage caused by free radicals.
Available varieties of dry red chilli include:
Guntur Sannam
Teja S-17
Byadigi chilli
Kashmiri chilli
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Chennai , India
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