To maintain optimum product environment, we use superior grade packaging material that is nontoxic. The labels on packs provide products details clearly and are smudge-proof. The range, we offer, is stringently checked for the raw material used; our quality auditors ensure that the final product is sternly designed using the beat in class inputs to bring forth quality range.
Type | Whole chilli with steam / whole chilli without steam |
---|---|
Pads without stalk | 8% max |
Moisture | 12% max |
Foreign material | 1% max |
Loose seeds | 2% max |
Damaged & discolored pods | 3% max |
I am export like dried red peppers, red chile sauce, chile pepper, dried chile peppers, dry chili peppers, Dry Red Chillies, Dried Ancho Chiles, chili pepper spice, chilli plant, Mexican chiles, dried cayenne pepper, chillies spice, dried habanera, small red chili peppers, Sanam chilli with stem and stem less is one of the demanded varieties in overseas.
Style | Dried |
Flavor | Medium |
Color | Red |
Pungency in SHU | 25000-30000 (Heat) |
Length | 5-7 cm |
Skin | Thin |
Capsaicin content in % | 0.2-0.3 max |
Pods with Stalks | 1% maximum |
Broken Chilies | 3% maximum |
Loose Seeds | 3% maximum |
Damaged & Discolored pods | 2% maximum |
Foreign Material | 1% maximum |
Moisture | 12% maximum |
Teja is also having another name called as S17.It has the highest hotness while comparing with other Red pepper in India.
Style | Dried |
Flavor | High spicy |
Color | Red |
Color in ASTA | 50-70 max |
Length(cm) | 5-6 max |
Breath(cm) | 0.8-1.3 max |
Skin | Thin |
Capsaicin content in % | 0.50-0.70 max |
Pods with Stalks | 1% maximum |
Broken Chilies | 1% maximum |
Loose Seeds | 3% maximum |
Foreign Material | 1% maximum |
Damaged & Discolored pods | 1% maximum |
Moisture | 11% maximum |
We are engaged in offering a wide range of sannam dry chilli. Chillies are used in cuisines worldwide and each has its favorite. The heat in chillie depends the flavor of a dish in the same way that freshly cracked peppercorns do dry red chilli, which is used for making various seasoning dishes such as sauces, chutneys and pickles.
Style | Dried |
Flavor | Less spicy |
Appearance | Fully Wrinkled |
Color | Red |
Pungency in SHU | 8000-15000 (Heat) |
Color in ASTA | 80-130 Max |
Length(cm) | 10-12% max |
Breath(cm) | 1.0-1.5 % max |
Capsaicin content in % | 0.8-1.3 max |
Skin | Thick |
Pods with Stalks | 3% maximum |
Broken Chilies | 2% maximum |
Loose Seeds | 2% maximum |
Foreign Material | 1% maximum |
Damaged & Discolored pods | 4% maximum |
Moisture | 12% maximum |
Physical properties | Semi wrinkle, long size, dark red in color & less seeds |
Pungency | 15000 SHU to 20000 SHU |
Colour | 80 ASTA to 100 ASTA |
Length | 9 to 11 cm without stem |
Skin type | Thick |