History of Dry Red Chilli:

Red Chilli has been the most important spice from ancient time till the today’s
modern world. Thinking of any Cuisines without chilli is really not possible. For
making all the cuisines peppery in flavour, Chilli has to be added either in whole
form , powder form , flakes form or in the form of Oil. Chilli has been considered as
one of the most important Indian spices from many centuries. First chilli was grown
400 years ago in the coastal region of Karnataka and later with the continuous
innovations and scientific research it was being sown in many other states of India.
Previously people used green chilli mostly but later the charm and acceptance of
Red chilli increased due to it’s longer shelf life and better taste. There are more
than 30 main varieties of Red Chillies, out of which following are the major kinds
supplied by us

S 17 Teja Red Chilli
S 334 Sanam Red Chilli
S 12 Red Chilli
S 273 Semi wrinkle Chilli
Fully wrinkled Byadgi Chilli
M.P.Teja (Micro)
Wonder Hot Red Chilli
Tomato Red Chilli
Jhankar Red Chilli
Kashmiri Red Chilli
Tomato Red Chilli
Mundu Red Chilli
Naga Zholakia Red Chilli
Birds eye Red Chilli
Super Hot Red Chilli
Difference chilli has different specification, size, shape and hotness . However the
general specifications are as follows:

​Name of Product ​​​Red Chilli
​Type With Stem and Stemless
Form ​Dried
​Crop ​2014 (New Crop)
​Moisture ​​​Below 12%
Drying process ​Sun Dry (SD)
Yellow & Discolour pods ​3% Max
​Broken 3% Max
​Loose Seeds 1% Max
Drying Process ​Sun Dry (SD)
​Afflatoxin Below 5 PPB
Sudan I,II,III,IV ​Nil
​Packing In New Jute Gunny Bags
Packing weight ​5 kg to 30 Kg as per buyer’s requirement
​Our supply ability 5000 MT/Month
Delivery terms ​Ex-Works, FOB, CFR, CIF
Delivery time ​​Prompt shipme