The Chapata Chilli (Capsicum annuum) is the 'master of color' in the world of spices. Renowned as the 'Tomato Chilli' owing to its unique and spherical shape, this extraordinary variety of chilli is cultivated under the golden rays of the Indian sun and in the rich earth of India in the Warangal and Ramnad districts.
The Chapata Chilli is the 'utility player' in the world of international food manufacturing and blending. Although it is cherished for its outstanding physical appearance and performance in the world of manufacturing, it is not cherished for its Scoville heat unit ratings. If you are searching for the variety of chilli that will yield the greatest amount of vibrant and natural red oleoresin and pulp with the greatest consumer-friendly heat, then the Chapata is the unrivaled champion.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
What sets Chapata apart from the others is the incredible physical shape of the pepper and the ability to maintain a deep cherry-red color even after
being picked. While most peppers are sought after for their "heat," the Chapata pepper is sought after for its "Visual Pungency," the rich, lustrous
red coloring that promises a discerning customer a quality meal even before they take a single bite.
With its unique "tomato-like" shape and high flesh-to-seed ratio, it provides maximum pulp, making it perfect for natural color extraction and thick sauce bases.
This "natural packaging" preserves the high oleoresin content and prevents the pods from crumbling during mechanical sorting and transit.
It is widely recognized as a top-performing variety for paprika oleoresin extraction because it yields more natural red dye per kilogram of raw material.
We offer batches grown under Integrated Pest Management (IPM) protocols to ensure they meet the strict "clean label" requirements of the EU and Japan.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum |
| Fruit Morphology | Short, broad, and round, often described as "tomato-shaped" or "blocky," with a thick, fleshy structure. |
| Skin Texture | Smooth, glossy, thick-walled, and noticeably free of the deep wrinkles found in other varieties. |
| Internal Anatomy | High flesh content with a balanced seed ratio; we ensure loose seeds in processed batches stay below 2%. |
| Color Transition | Transitions from a deep, healthy green to a brilliant, dark cherry red upon drying. |
| Stem Attachment | Available in three export formats: With Stem, Stemless, and Stem Cut. |
* Thin skin helps in quick evaporation of moisture during drying, and it also increases the yield of capsicum oleoresin.
What sets Chapata apart from the others is the incredible physical shape of the pepper and the ability to maintain a deep cherry-red color even after being picked. While most peppers are sought after for their "heat," the Chapata pepper is sought after for its "Visual Pungency," the rich, lustrous red coloring that promises a discerning customer a quality meal even before they take a single bite.
| Parameter | Range | Method |
|---|---|---|
| Scoville Heat Units (SHU) | 4,000 – 8,000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | ~0.15% | HPLC-FLD |
| Colour value | 120 –180 ASTA | Spectrophotometry |
| Moisture | Max 12% (Export Grade) | AOAC |
| Foreign Matter | Strictly kept between 1% - 2% | Mechanical Sortex |
Low moisture levels are strictly maintained to ensure microbiological stability and prevent the proliferation of storage-borne fungi.
| Parameter | Limit |
|---|---|
| Total Plate Count | < 100,000 cfu/g |
| Yeast & Mold | < 1 × 103 cfu/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
| Aflatoxins | As per EU / USFDA limits |
The export quality of Chapata chillies must meet stringent international regulatory limits on pesticide and heavy metal residue.
| Parameter | Standard |
|---|---|
| Pesticide Residues | EU MRL / Codex / US FDA compliant |
| Heavy Metals | < 2.5 ppm |
| Sudan Dyes | Not Detected / Nil |
| Extraneous Matter | ≤ 1% |
| Aflatoxins | As per EU / US FDA limits |
We treat the processing of Chapata as a science and always ensure that the natural red pigments and essential oils are never compromised.
The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.
This variety ensures consistent SHU value delivery, which helps to calibrate the heat level in food preparations.
EXPORT DESTINATIONS
ANNUAL SUPPLY CAPACITY
Storage conditions will also help in preserving the pungency and preventing loss of quality.
Preferably below 15°C
Keep away from heat sources. Refrigerated or cool-room storage preferred for long-term quality retention.
Controlled dry conditions
Humidity above 65% accelerates mould growth and capsaicinoid degradation. Use desiccant packs in humid climates.
UV-protected environment
Avoid direct sunlight exposure. Prolonged UV exposure degrades ASTA colour value and pungency levels.
Oxygen barrier packaging
Use moisture-proof, oxygen barrier packaging to prevent capsaicinoid degradation due to oxygen and moisture ingress.
When stored under recommended conditions (below 25°C, below 65% RH, sealed moisture-proof packaging).
All packaging options meet food-grade compliance standards and are designed to preserve product integrity during long-haul international transit.
Compared with the standard Guntur Sannam variety of approximately 35,000 SHU (Scoville Heat Units), the Chapata chillies are much milder in heat (4,000-8,000 SHU) and are therefore primarily used for their colour, thick pulp and shape, rather than burn.
We tap into this vast production capability to provide continuous supply of the product throughout the year.
Industrial processors prefer the Chapata variety for oleoresin extraction due to high "pigment recovery". The thickness of the pericarp (skin) and high ratio of flesh to seed yield more dye and pulp per kilogram of raw material than almost any other variety of Indian pepper.
The physically rounded and less wrinkled shape of the Chapata chillies makes them bulkier than flat, elongated varieties. As a result, we typically load a maximum of seven metric tons of chillies into a 20-ft container and 14 metric tons into a 40-ft containers to prevent crushing of the pods during shipment.
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