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Whole Dried Red Chillies
Our Whole Dried Red Chillies are harvested at the peak of ripeness to ensure a robust, fiery flavor profile. Sun-dried to perfection, these chillies retain their intense heat and deep crimson hue, making them an essential ingredient for authentic culinary masterpieces.
Available in all Forms
100%
Natural Sun-Dried
SHU 30k+
Scoville Heat Units
KNOW
Better
Our commitment to sourcing the finest chillies from sustainable farms ensures that every batch brings the authentic heat and quality Greeny Supplies is known for.
India dominates the global supply chain for dried red chillies (Capsicum annuum L.), contributing approximately 25% to 30% of global production and acting as the premier sourcing origin for international spice markets, food manufacturers, and extractors. The commercial classification of dried chillies in cross-border trade relies on the World Customs Organization (WCO) Harmonized Commodity Description and Coding System, expanded under the Indian Trade Classification (ITC) HS framework.
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Under the global six-digit tariff schedule, whole dried red chillies that are neither crushed nor ground are categorized under HS Code 0904.21. In the Indian Customs Tariff Schedule, this category is further divided at the eight-digit national line item level:
Indian Whole Dried Red Chillies (Capsicum annuum L.)
ITC HS 09042211
Governs crushed or ground red chilli powder.
ITC HS 09042120
Reserved for fruits of the genus Pimenta.
ITC HS 09042110
Designated specifically for dried fruits of the genus Capsicum (Whole Dried Red Chillies, neither crushed nor ground)
273 Wrinkle (Semi-Wrinkled)
Cultivated in Guntur, Andhra Pradesh, 273 Wrinkle features long, dark red, semi-wrinkled pods (9 cm to 11 cm) with a reduced seed count. It provides a balance of moderate heat (12,000 to 35,000 SHU) and high color intensity (80 to 100 ASTA), making it a preferred choice for manufacturing premium visual-grade red chilli powders.
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Byadgi (Byadagi)
Sourced from the Haveri and Dharwad districts of Karnataka, Byadgi chillies are globally famous for their deep crimson pigment and minimal heat levels (8,000 to 17,000 SHU; 100 to 140 ASTA). Characterized by long, heavily wrinkled pods measuring 10 cm to 13 cm, Byadgi possesses a high natural oil content. This makes it the primary raw material for natural paprika oleoresin color extraction used across food coloration and cosmetic formulations, such as lipsticks and nail polishes. Byadgi holds the second-largest commercial turnover among Indian chilli varieties.
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Sannam / S4 / 334 / S10
Grown across the black cotton soils of Guntur, Andhra Pradesh, Sannam 334 represents the largest volume variety in Indian chilli production, constituting up to 75% of the total national crop. Sannam pods measure 6 cm to 11 cm in length, possessing a thin skin, light red visual appearance, and a balanced, medium-spicy profile (18,000 to 35,000 SHU; 40 to 50 ASTA). It serves as the primary workhorse grade for global spice millers, curry powder manufacturers, and sauce blenders.
Teja / S17 (Super 17)
Extensively cultivated in the Guntur, Khammam, and Prakasam districts of Andhra Pradesh and Telangana, Teja S17 is the benchmark high-heat cultivar exported from India. It features a sharp peppery aroma, thick pod skin, and a length ranging between 4 cm and 7 cm. Holding a pungency range of 65,000 to 110,000 Scoville Heat Units (SHU) and a moderate color value of 40 to 60 ASTA, Teja S17 is primarily sourced by industrial food processors formulating high-heat spice blends and extraction facilities isolating capsaicin.
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The commercial trade of Indian red chillies is structured around distinct botanical cultivars grown across primary agricultural clusters in Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh, and Tamil Nadu. Each export variety offers specific biochemical characteristics defined by variations in capsaicinoid concentration (heat/pungency) and carotenoid pigmentation (extractable color).
Major Export Cultivars
Ramnad Mundu (S9 / Round Chilli)
Grown in the coastal regions of Tamil Nadu and parts of Andhra Pradesh, Ramnad Mundu is a distinct spherical, round-podded chilli variety.
It possesses a thick skin, high seed concentration (up to 75%), a heat level around 35,000 SHU, and a color value of 35 to 40 ASTA. Mundu is valued in South Asian, Southeast Asian, and Middle Eastern culinary tempering applications.
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