We export 7 premium varieties of Indian dry red chilli — Guntur, Sannam, 334, 341, Teja S17, S10 and Byadgi. Sortex cleaned, lab certified and available as whole dried chilli or ground powder for bulk B2B buyers worldwide.
India is one of the world’s largest producers and exporters of dry red chilli, accounting for a significant share of global supply. Within India, two varieties stand out for international buyers: Teja S17 and Byadgi. Each has distinct characteristics that suit different end-use applications.
At Al Fazal International, we source directly from chilli-growing regions — Teja from Telangana and Andhra Pradesh, and Byadgi from Haveri and Dharwad districts in Karnataka. Both varieties are procured post-harvest, cleaned through an electronic sortex machine to remove foreign material and defective pods, and lab tested before export.
Whether you’re a food processor looking for high-colour chilli for natural colouring, a hot sauce manufacturer needing heat-forward Teja, or a spice blender seeking consistent quality in whole or powder form — we supply to your exact specifications.
We export 7 premium Indian red chilli varieties. Below are specifications for our three most popular export varieties — Byadgi (colour), Teja S17 (heat) and 334 (medium). Contact us for Guntur, Sannam, 341 and S10 specifications.
Teja S17Telangana & Andhra Pradesh, India
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Also Known As
S17, Teja Chilli, Andhra Chilli
SHU (Pungency)
80,000 – 1,00,000+ SHU
ASTA Colour Value
60 – 80
Moisture Content
Max 12%
Appearance
Deep red, wrinkle-free skin, pointed tip
Available Forms
Whole, Stemless, Powder
Typical Packaging
25 KG PP bags / Jute bags
Best For
Hot sauces, capsaicin extraction, high-heat cuisines, spice blends
Primary Buyer Profile
Hot sauce manufacturers, spice processors, capsaicin extractors
Still unsure? WhatsApp us with your application and we’ll recommend the right variety.
Detailed Specifications
Technical Specs & Packaging
Teja S17 — Full Specification
Variety
Teja S17 / S17
Origin
Telangana & Andhra Pradesh, India
Style
Dried
Flavour
High Spicy
SHU Pungency
75,000 – 1,00,000 SHU
ASTA Colour Value
40 – 60
Length
5 – 6 cm
Breadth
0.8 – 1.3 cm
Skin
Thin
Capsaicin Content
0.50 – 0.70%
Broken Chillies
Max 2%
Loose Seeds
Max 1%
Damaged & Discoloured Pods
Max 1%
Available Forms
Whole, Stemless, Powder
Packaging & Export Details
Teja S17 is available in three processing levels: whole with stem (standard), stemless (de-stemmed, cleaner for processing), and ground powder. Sortex cleaning is standard on all forms.
25 KGJute Bag
30 KGJute Bag
50 KGJute Bag
CustomCustom Branding Available
Documents Provided
COAPhytosanitary CertBill of LadingCertificate of OriginAflatoxin Report
334 Red Chilli is a medium-pungency variety with a balanced heat level (25,000–30,000 SHU) and moderate colour (ASTA 30–50). It is widely used in spice blends, curry powders and food processing where a balanced heat and colour profile is required.
25 KGJute Bag
30 KGJute Bag
50 KGJute Bag
CustomCustom Branding Available
Documents Provided
COAPhytosanitary CertBill of LadingCertificate of OriginAflatoxin Report
Byadgi is prized for its distinctive wrinkled skin and deep crimson colour. The Kaddi (thin) variety is typically used for colour extraction, while the Dabbi (fat) variety is preferred for culinary use. Available whole or as ground powder.
25 KGJute Bag
30 KGJute Bag
50 KGJute Bag
CustomCustom Branding Available
Documents Provided
COAPhytosanitary CertBill of LadingCertificate of OriginAflatoxin Report
Indian red chilli is a versatile commodity with demand across food processing, colour extraction, pharmaceutical and cosmetic industries. Here’s where our buyers typically use our product.
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Hot Sauces & Condiments
Teja S17 is a preferred choice for hot sauce manufacturers due to its high capsaicin content and consistent SHU. Used in tabasco-style, sriracha and Indian-style hot sauces.
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Spice Blends & Curry Powders
Both Teja and Byadgi are used in commercial spice blends, curry powders and masala mixes. Byadgi provides colour; Teja provides heat.
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Natural Food Colouring
Byadgi’s high ASTA value (100–120) makes it the preferred source for paprika oleoresin and natural red food colouring used in processed foods and beverages.
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Capsaicin Extraction
Teja S17’s high capsaicinoid content makes it ideal feedstock for pharmaceutical-grade capsaicin extraction, used in pain relief patches and creams.
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Processed Food Industry
Used in ready-to-eat meals, instant noodle seasoning, snack seasonings, marinades and ready-made curry bases across food manufacturing.
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Oleoresin Production
Both varieties are used in oleoresin extraction — Byadgi for colour oleoresin (paprika) and Teja for capsicum oleoresin. Supplied to flavour and colour ingredient manufacturers.
Our Quality Standards
Why Our Red Chilli Clears Customs First Time
Customs rejections and import holds are expensive. The most common reasons for red chilli rejections in EU, UK and Gulf markets are aflatoxin exceeding limits, pesticide residue violations, and incorrect documentation. We address all three systematically.
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Aflatoxin Testing — Every Batch
Every batch is tested for aflatoxin B1, B2, G1 and G2 at an accredited laboratory. Results are below 10 ppb (EU limit), documented in the COA before shipment is released.
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Electronic Sortex Cleaning
All red chilli passes through electronic sortex machines that remove foreign matter, discoloured pods, soil, stones and stems. This is what differentiates export-grade from domestic-market chilli.
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Complete Export Documentation
We provide Phytosanitary Certificate, Certificate of Origin, FSSAI compliance, COA with full lab parameters, and fumigation certificate where required by the importing country.
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Moisture-Controlled Packaging
Moisture content is tested and confirmed below 12% before packing. Bags are sealed and packed to prevent moisture ingress during sea freight — critical for preventing mould during transit.
Buyer Questions
Red Chilli Export FAQs
Common questions from importers about our red chilli. If your question isn’t here, reach out directly — we respond within 24 hours.
We export 7 varieties of Indian red chilli. The three most popular are: Teja S17 (75,000–1,00,000 SHU, high heat, ASTA 40–60), Byadgi (8,000–15,000 SHU, low heat, ASTA 80–130, prized for colour), and 334 (25,000–30,000 SHU, medium heat, ASTA 30–50). We also supply Guntur, Sannam, 341 and S10 varieties — contact us for specifications.
Yes — aflatoxin testing is mandatory for all our red chilli exports. Every batch is tested at an accredited third-party laboratory for aflatoxin B1, B2, G1 and G2. Results are documented in the Certificate of Analysis (COA) and maintained below 10 ppb — within EU and UK import limits. This is critical for buyers importing into European markets.
Yes. Teja S17 is available in three forms: whole with stem (standard), stemless (de-stemmed, preferred by processors), and ground powder. Stemless Teja is popular with spice processors and hot sauce manufacturers as it reduces processing steps at the buyer’s end. Byadgi is available as whole (with its distinctive wrinkled skin) and powder.
Our standard minimum order is 1 metric tonne. Most B2B buyers order in FCL quantities — a 20ft container holds approximately 14–15 MT of whole dried chilli. For powder, capacity differs. For trial orders from new buyers, please contact us to discuss possibilities.
We provide: Certificate of Analysis (COA) from an accredited lab covering moisture, ASTA colour value, SHU/capsaicin, aflatoxin and microbiology; Phytosanitary Certificate issued by Indian plant quarantine authorities; Certificate of Origin (COO); Bill of Lading; FSSAI compliance documentation; and fumigation certificate if required by the importing country.
Indian red chilli is harvested between December and March, with main market arrivals typically from January to April. However, we maintain stock from each harvest to supply year-round. Stock is stored in controlled warehouses to maintain quality between harvests. Please contact us for current stock availability.
