Whether you're a spice importer, food manufacturer, or wholesale trader, selecting the right type of dry red chilli is crucial for maintaining product consistency, flavor, and customer satisfaction. India, being the largest producer and exporter of red chillies, offers a wide range of varieties — each with different levels of pungency, color, size, and aroma.
Here’s a guide to help you make the right choice for your business needs.
Start by asking:
Do you need high heat or mild spice?
Is color more important than taste?
Will the chillies be used for powder, flakes, or whole?
For example:
Use Teja Chilli (S17) for extra heat.
Use Byadgi Chilli for deep red color with low pungency.
Choose Sannam S4 / 334 Chilli for balanced flavor and wide utility.
Each chilli variety has a unique Scoville Heat Unit (SHU) range:
Teja Chilli: 60,000 – 100,000 SHU
Byadgi Chilli: 8,000 – 15,000 SHU
344 Chilli / S4: 20,000 – 30,000 SHU
355 Chilli: 30,000 – 50,000 SHU
Select a chilli based on the heat tolerance of your target consumers or end-product requirement.
Different regions prefer different heat levels and appearances:
Middle Eastern & European markets often prefer chillies with more color and less heat.
Asian & African markets demand spicier variants like Teja or 355.
Align your selection with regional taste profiles and culinary trends.
Work with a certified chilli exporter like Nethra Exports, who can offer:
Multiple varieties under one roof
Quality assurance
Export documentation (COA, SGS, Phytosanitary, etc.)
Custom packaging and reliable logistics
A good supplier will also help you sample different varieties before bulk ordering.
