Dry red chilli

Dry Red Chilli is a widely used spice known for its pungency, heat, and rich color. It is used in various cuisines, spice blends, and food processing industries. India is one of the largest producers and exporters of dry red chillies.

Types of Dry Red Chilli:

1. Sannam (S4 Type) – Medium heat, deep red color, widely used in spice blends.

2. Teja (S17 Type) – Extremely hot and vibrant red color, popular for its strong spiciness.

3. Byadgi – Mildly spicy, deep red with high oil content, ideal for color extraction.

4. Guntur – High pungency, popular in South Indian cuisines.

5. Kashmiri – Bright red, mild heat, commonly used for color enhancement.

6. Mundu – Round, thick-skinned variety with moderate heat.

7. Dhani – Small-sized, highly pungent with a strong aroma.

Specifications:

• Color: Bright Red to Dark Red

• Pungency (SHU – Scoville Heat Units): 8,000 to 100,000+ SHU (Varies by type)

• Moisture: ≤ 12%

• Broken Chilli: ≤ 3%

• Foreign Matter: ≤ 1%

• Aflatoxin: < 10 ppb (As per buyer requirement)