LCA-334
Dry Red Chilli

The LCA-334: a pepper known globally under various brand names: "Guntur Sannam," "Sannam S4," or "334." It's a long pepper variety in the Capsicum annuum family. It's cultivated mainly in the Guntur, Warangal, and Khammam districts of India. It's a single variety of chilli pepper so popular that it comprises a whopping 75% of India's total chilli production.

The LCA-334: a staple in the international food processing industry. Why? Well, because of its unmatched versatility and medium heat (18,000-22,000 SHU) combined with an attractive red color (40-50 ASTA). It's a popular variety of chilli pepper with an earthy taste, thin skin, and excellent drying characteristics.

LCA-334 Dry Red Chilli

Effective heat release in products

Provides heat without imparting much red colour

Efficient drying and oleoresin extraction

Reliable heat standardization for processing

What Makes LCA-334 Chilli Unique?

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.

Long & Thin Shape

It dries quickly and evenly in the sun, which significantly lowers the chance of moisture getting trapped inside and causing mold.

Perfect Heat-to-Color Ratio

With a pungency of 18,000–22,000 SHU and 40-50 ASTA color, it's the ideal base for global culinary spice blends.

High Seed Density

The seeds give it that signature pungent aroma and provide a great texture when ground into commercial chilli powder or flakes.

Massive Production Scale

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.

Physical Characteristics of LCA-334
Chillies

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.

Pungency &
Chemical Profile

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

Microbiological
Standards

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

Contaminant &
Residue Compliance

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

Processing of LCA-334 Chillies

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:

Step 01

Strategic Harvesting We only pick the chillies in multiple pickings after attaining full red maturity.

Step 02

Controlled Sun Drying We naturally sundry our chillies on clean concrete floors or on tarpaulins to safely reduce moisture levels to below 12% without any risk of soil contamination.

Step 03

Mechanical Cleaning We utilize high-tech gravity separators and aspiration systems to ensure dust, stones, and discolored pods are eliminated.

Step 04

Sortex & Metal Detection Optical sorters ensure our product is uniform in color, while metal detectors ensure no impurities are present.

Step 05

Sterilization Options Do you need to meet EU or USA microbiological standards? Steam, ETO, or Gamma sterilization is available.

The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.

HACCP Documented
GMP Compliant Facility
Lot Traceability
FSSC 22000 Aligned

Industrial Applications
of LCA-334

  • Spice Blends & Seasonings: It is the ultimate base spice for curry powder and marinades, owing to its highly balanced heat level.
  • Chilli Powder Manufacturing: Food companies love this variety for making chilli powder, and its high seed content with thin skin ensures a smooth grind.
  • Oleoresin Extraction: This variety is perfect for the oleoresin industry, where natural red pigments and capsaicin are extracted.
  • Food Processing: This variety is often used in food products, where a medium level of heat is required.

This variety ensures consistent SHU value delivery, which helps to calibrate the heat level in food preparations.

Spice Market

40+

EXPORT DESTINATIONS

2,000+ MT

ANNUAL SUPPLY CAPACITY

Storage Conditions
for LCA-334 Dry Chillies

Storage conditions will also help in preserving the pungency and preventing loss of quality.

Temperature

Below 25°C

Preferably below 15°C

Keep away from heat sources. Refrigerated or cool-room storage preferred for long-term quality retention.

Relative Humidity

Below 65%

Controlled dry conditions

Humidity above 65% accelerates mould growth and capsaicinoid degradation. Use desiccant packs in humid climates.

Light

No Direct Sunlight

UV-protected environment

Avoid direct sunlight exposure. Prolonged UV exposure degrades ASTA colour value and pungency levels.

Packaging

Moisture-Proof

Oxygen barrier packaging

Use moisture-proof, oxygen barrier packaging to prevent capsaicinoid degradation due to oxygen and moisture ingress.

Shelf Life

Up to 12 months

When stored under recommended conditions (below 25°C, below 65% RH, sealed moisture-proof packaging).

Available
Packaging

All packaging options meet food-grade compliance standards and are designed to preserve product integrity during long-haul international transit.

  • 25 kg food-grade PP bags
  • 50 kg food-grade PP bags
  • Jute bags with inner liner
  • Vacuum-packed or nitrogen-flushed bags on request
  • Bale packaging
Spice Market

Frequently Asked Questions

How does LCA-334's pungency rate compare to other indian chilli varieties?

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.

Does your processing comply with pesticide limits as per EU/USA norms?

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.

Why do you recommend cold storage for this variety?

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.

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Division No: 612 Revenue Ward 55, Ankireddypalem, Guntur, Andhra Pradesh, 522005