The Lavangi chilli (Capsicum annuum) is an internationally recognized favourite in the spice trade under the banner of the "fiery clove of Indian spice." Grown mainly in the lush volcanic soil of the Indian province of Maharashtra—specifically in and around Kolhapur—this minuscule variety of pepper packs a serious punch of aggressive heat.
The name "Lavangi" literally means "like a clove," in deference to its minuscule stature. If you are a food manufacturer in the international industry, the Lavangi chilli is the ultimate "high-impact" utility pepper in the business. While varieties of the pepper such as the US-341 or Chapata are purchased based on their rich red hue, the Lavangi is prized precisely because of the opposite: it provides an explosive hit of savory heat without affecting the color profile of the final product in any serious manner. If you are a manufacturer of genuine Indian masalas, fiery snack seasonings, or industrial-strength hot sauces, the Lavangi chilli is an essential addition to your arsenal.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
The real magic of the Lavangi, though, is in its incredibly high pungency-to-size ratio. It's a very small pepper, but it's got a lot of
capsaicin in it. If you're a spice manufacturer, it's a solution to a major problem: it lets you put a lot of real heat into a product
using a fraction of the material, which means you'll save money on bulk formulation.
Its incredibly small, slender size (typically 3 to 5 cm) makes it highly efficient for industrial milling, allowing for rapid grinding with virtually zero physical waste.
Lavangi chilli delivers a sharp, quick-rising pungency ranging up to 45,000 SHU, providing a clean and piercing heat that enhances spice blends without overpowering the overall flavor profile.
It carries a distinct, sharp aroma that is the foundational base for world-famous "Kolhapuri" masalas and premium Indian spice blends.
We offer specifically curated batches grown under strict Integrated Pest Management (IPM) protocols, ensuring your shipments easily pass the rigorous "clean label" import requirements of the EU and Japan.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum |
| Fruit Morphology | Noticeably short, slender, compact, measuring 3-5 cm in length. It bears a close resemblance to the size and form of a clove. |
| Skin Texture | Medium-thin skin that securely encloses a high volume of seeds. Hence, it is highly optimal for rapid volume conversion to powder form. |
| Internal Anatomy | It Has an exceptionally high seed-to-fruit ratio. The tightly packed seeds are mainly accountable for its fiery heat. |
| Colour Transition | Transition from a raw green color found in the field and turns into a light or medium red color. The red color is lighter compared to other chillies. |
| 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.
Wonder Hot is a mild-to-moderate variety. This makes it an incredibly safe base for mass-market spice blends where you want a 'kick' but everybody can enjoy without being overwhelmed by capsaicin.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 0 - 45,000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | ~0 – 0.28% | HPLC-FLD |
| Colour value | 0 - 40 ASTA | Spectrophotometry |
| Moisture | Max 10 - 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 Lavangi 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 consider our processing stage to be an ultra-controlled science that ensures the perfect preservation of the natural
capsaicin content of the Lavangi chillies from the Indian farms to your facility.
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.
Lavangi chillies are widely used in spice blending, chilli powder manufacturing, pickle production, snack seasoning, and processed food industries where balanced heat and flavour are required.
Lavangi chillies should be stored in cool, dry, and well-ventilated storage conditions with controlled moisture levels. Proper storage helps maintain pungency, colour quality, and shelf life during long-distance export shipments.
Lavangi chilli typically ranges between 0 – 45,000 Scoville Heat Units (SHU), offering a mild to moderately strong heat profile depending on the crop and growing conditions. This makes it suitable for a wide range of food processing applications.
The pods are physically larger and less wrinkled, so they may be bulkier than some of the smaller, more compact varieties. We typically pack our containers with a maximum of 7 metric tons per container for a 20ft container and 14 metric tons for a 40ft container, as we do not want the pods to be crushed during shipment.
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