LCA-334 chilli is unique because it offers a balanced combination of bright color and moderate heat,
delivering noticeable pungency without overpowering flavor or appearance.
It dries quickly and evenly in the sun, which significantly lowers the chance of moisture getting trapped inside and causing mold.
With a pungency of 18,000–22,000 SHU and 40-50 ASTA color, it's the ideal base for global culinary spice blends.
The seeds give it that signature pungent aroma and provide a great texture when ground into commercial chilli powder or flakes.
Because it's grown on such a massive scale in the fertile soils of Guntur, we can offer unmatched supply stability and highly competitive pricing for bulk buyers.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum |
| Fruit Morphology | Long, thin, and straight to slightly curved (about 5 to 8 cm long). |
| Skin Texture | Thin skin (pericarp) that looks smooth to semi-wrinkled. |
| Internal Anatomy | Lots of seeds; we ensure loose seeds in processed batches stay below 2%. |
| Colour Transition | A beautiful transition from vivid green to a bright, light-to-deep red when fully ripe. |
| 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.
When procuring these chillies at our farmgate centers in Southern India, our teams strictly inspect these physical features to ensure only export-grade quality makes the cut.
We don't just guess when it comes to quality. Our export lots are HPLC tested to ensure precise levels of heat and color, easily meeting the demanding standards of high-end food manufacturers. We also ensure that our product has precise levels of moisture, making it safe from storage fungi.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 18,000 – 22,000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | ~0.11 - ~0.14% | HPLC-FLD |
| Colour value | 40 – 50 ASTA | Spectrophotometry |
| Moisture | Max 10% - 12% (Export Grade) | AOAC |
| Foreign Matter | ≤ 1% | Visual/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 LCA-334 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 |
Taking a chilli from the farm and transforming it into an export quality spice is a highly
technical process. This is how we do it:
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.
LCA-334 is comfortable within the range of moderate heat peppers that fall between 18,000–30,000 SHU. To give you a better idea of where we rate compared to other popular chilli peppers grown in India, LCA-334 is far more pungent than a standard Byadgi chilli pepper that is extremely mild at 8,000-15,000 SHU. Conversely, LCA-334 is far less pungent than the extremely pungent Teja S17 chilli pepper that has a scorching 75,000-110,000 SHU.
Yes, absolutely! Every single batch is tested to ensure that it strictly meets the Maximum Residue Limits (MRLs) of whichever country you are importing into.
Chillies contain specific compounds that are affected by ambient temperatures. By storing LCA-334 at a temperature range of 5 degrees C to 12 degrees C, we are able to physically preserve the ASTA color value along with those important volatile oils for up to two years by preventing premature oxidation.