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Most Demanded Indian Chillies in International Markets
MAY 07 2025

Most Demanded Indian Chillies in International Markets

India is renowned as the spice bowl of the world, and among its most iconic exports are its diverse and vibrant chilli varieties. Indian chillies are known for their unique flavour profiles, brilliant colour, and varying degrees of heat, making them highly sought after in international markets. This blog dives into the most demanded Indian chillies globally, what makes them unique, and what buyers should know when sourcing them.

Why Indian Chillies Are Globally Popular

Indian chillies are famous for their deep colour, variety heat, high capsaicin content, and inherent shelf stability. Climatic variability and conventional practices of farming in Indian states lead to a variety of chillies that are unique in their properties with specifications suited to accommodate various market demands.

Indian exporters export to primary global markets such as:

  • USA and Canada
  • UK and Europe
  • Middle East
  • Southeast Asia
  • South Korea and Japan

These chillies are exported in a number of forms-whole dried pods, powder, flakes, and oleoresin extracts—and find application in food processing, cooking seasoning, sauces, cosmetics, and even pharmaceuticals.

Top Indian Chilli Varieties Demand in International Markets

Guntur Sannam (S4) Chilli

  • The Global Staple Origin: Guntur, Andhra Pradesh
  • Pungency: Medium (35,000–45,000 Scoville Heat Units)
  • Colour: Bright red
  • Distinctive Factor: Best balance between pungency and colour, making it the most widely used and exported chilli variety from India.

Guntur Sannam, or S4, is one of India's most exported chillies. With its pungency and bright red colour, this chilli is a favourite in spice blends and sauces across the globe. It's applied in all forms-whole, powdered, and as flakes. Its quality, heat, and shelf life ensure it's a top choice among Asian, European, and Middle Eastern buyers.

Teja (S17) Chilli

  • The Fiery Favourite Origin: Guntur, Andhra Pradesh
  • Pungency: Very high (up to 90,000 SHU)
  • Colour: Deep red
  • Distinctive Factor: Extremely high heat level (up to 100,000 SHU), making it the spiciest commercial variety cultivated in India ideal for very hot sauces and industrial spice production.

Teja chilli, also known as S17, is among the spiciest crops cultivated in India. Known for its piercing bite and hotness, it is especially sought after in Southeast Asian foods, such as Thai and Malaysian cooking. Teja is mostly exported in the dried and powdered states. Due to its intense heat, Teja is commonly utilized in the production of hot sauces, pickles, and snacks that appeal to spice enthusiasts. It is essential for purchasers to check lab-tested capsaicin content when procuring this variety.

Byadgi Kaddi

  • The Colour King Origin: Haveri, Karnataka
  • Pungency: Low (8,000–15,000 SHU)
  • Colour: Deep red, high ASTA value
  • Distinctive Factor: Exceptionally high colour value with low pungency, plus a distinct wrinkled skin prized for its rich red pigment in food colouring and cosmetics (oleoresin extraction).

Byadgi chillies are renowned for their deep red colour and wrinkled texture. The "Byadgi Kaddi" type, especially, is highly sought after for natural colouring purposes in food and cosmetics because of its rich oleoresin content. It is not very hot but gives great visual impact, making it suitable for preparations where bright presentation is needed without excessive spice. Byadgi Kaddi is commonly sun-dried, but it retains its fragrance and colour. It is preferred by international consumers due to its natural pigmentation characteristics and application in non-spicy food preparation.

Kashmiri Chilli

  • The Mild Beauty Origin: Jammu & Kashmir
  • Pungency: Very mild (1,000–2,000 SHU)
  • Colour: Bright crimson
  • Distinctive Factor: Vibrant red colour with very mild heat, used primarily for colour enhancement and a subtle smoky flavour essential in North Indian cuisine and tandoori dishes.

Kashmiri chillies are globally known for their vivid red colour and subtle spice. This makes them perfect for dishes that require colour without much heat. They're often used in Indian curries, tandoori marinades, and biryanis, and are gaining traction in Western culinary markets as well. These chillies are also valued for their flavour, which adds depth to food without being overpowering. Buyers often seek whole dried pods or powder with minimal moisture and rich aroma.

Bhut Jolokia

  • Origin: Assam, Nagaland, and Manipur (Northeast India)
  • Pungency: Extreme (800,000–1,041,427 SHU)
  • Colour: Reddish-orange to deep red
  • Distinctive Factor: One of the world's most hottest chillies, Bhut Jolokia is valued for its fiery heat and smoky-fruit flavour. It is utilised in extreme-hot sauces, military-level deterrents, and even pain-relief balms.

Bhut Jolokia, aka Ghost Pepper, made worldwide fame after Guinness World Records certified it in 2007 as the hottest chilli in the world. It grows in the moist climates of Northeast India and is farmed traditionally by local growers. Despite its small size, its scorching punch and distinctive flavour have established it as a standard in specialty markets like extreme spice foods, gourmet sauces, and natural pesticide production. Ghost Pepper is shipped in whole dried pods, flakes, or powder and is particularly favoured in the USA, UK, and Japan. Demand is also increasing in defence and pharmaceutical sectors for its bioactive characteristics.

Factors Influencing Export Demand Several factors determine the international demand for Indian chillies:

  • Capsaicin Content: Higher capsaicin levels indicate stronger pungency.
  • Colour Value (ASTA Rating): Indicates richness of colour—important for food manufacturers.
  • Moisture Content: Lower moisture ensures longer shelf life and reduced risk of fungal contamination.
  • Certifications: AGMARK, FSSAI, and ISO certification add credibility and trust.

Processing & Packaging:

  • Clean, hygienic, and standardized processing is essential. Bulk buyers prefer 25–50 kg sacks, while others opt for custom-labelled smaller packs.
  • Export Practices & Buyer Tips Port of Exit: Major ports for chilli export include Chennai, Visakhapatnam, and Mumbai.
  • Forms Available: Whole dried pods, crushed flakes, chilli powder, and oleoresin extract.
  • Quality Checks: Always request lab reports for capsaicin percentage, colour value, and microbial safety.
  • Best Season: Peak procurement time is post-harvest (January to April), when chillies are fresh and prices are competitive.

FAQs About Mundu Chillies

  • What makes Indian chillies different from others?

    Indian chillies are known for their diverse heat levels, vivid colours, and strong aroma, thanks to the country’s varied agro-climatic conditions and traditional drying methods.

  • How do I choose the right chilli variety for my business?

    It depends on your product requirements. If your focus is on strong heat and pungency, Teja is a suitable choice. For vibrant natural colour with mild spice, Byadgi or Kashmiri chillies are ideal. If you need a balance of moderate heat and colour, Guntur Sannam is a versatile option.

  • Are there quality certifications for exported Indian chillies?

    Yes. Reputed exporters comply with AGMARK, FSSAI, ISO, and international food safety standards. Lab reports for colour value (ASTA) and capsaicin content are often provided on request.

  • What are the packaging options available?

    Packaging options vary based on the product type and market. Bulk orders are usually packed in jute or polypropylene sacks ranging from 25 to 50 kilograms. For powdered chillies, vacuum-sealed or zip-lock pouches are preferred to preserve freshness and colour. Retail-ready products often come in private-label packs tailored for branding and consumer distribution.

  • Can chillies be customized as per country regulations?

    Yes. Indian exporters often customize heat levels, powder mesh size, moisture content, and packaging based on specific import regulations and buyer preferences.

  • Which ports are used for exporting Indian chillies?

    Major export ports include Chennai, Mumbai, Visakhapatnam, and Mundra. Inland container depots also facilitate efficient international shipments.

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