India is the spice hub of the world and red chillies are one of its treasures. With indigenous regional varieties, exotic flavour profiles, diverse levels of heat, and beautiful natural hues, Indian red chillies are high in demand globally. From Southeast Asian street food sellers to European spice majors and Middle Eastern food companies, importers depend on Red Chilli Types from India to provide heat and taste to their offerings.
In this topic, we are going to talk about India's top red chilli varieties, their features, why they are so well liked around the world, and most frequently asked questions that help world buyers make a proper sourcing decision.
India is the largest producer, consumer, and exporter of red chillies in the world. India's agro-climatic conditions permit the production of numerous varieties of chillies with varying taste, flavour, pungency, and colour. Farming and export of chillies have been perfected by Indian farmers and exporters to international food safety standards.
Apart from this, Indian chilli types find application in a range of commercial uses—ranging from extreme pungency (high Scoville units) to industries looking for bright red colour with minimal flavour (high ASTA value). This versatility, coupled with established supply chains and efficient export infrastructure, makes India the preferred source for red chilli imports.
Guntur Sannam, or Sannam S4 or 334, is India's most popular and exported red chilli. It is primarily cultivated in Andhra Pradesh, particularly in the Guntur district, which is famously called the chilli capital of India.
Guntur Sannam chillies are medium-sized, thick-fleshed, moderately to extremely pungent (35,000–45,000 Scoville Heat Units), and dark red in colour. They are used extensively in curry powders, masalas, sauces, and spice mixtures.
The proportion of heat to flavour makes the Guntur chillies popular in domestic cooking as well as in foreign food processing factories. Bangladesh, Sri Lanka, China, and the Middle East are some of the consistent customers for Guntur Sannam due to their liking for its multi-purpose taste and large quantity production.
Byadgi is a low-pungency, high-colour chilli crop that is grown extensively in Karnataka. Byadgi, with its wrinkled texture and deep red colour, is in great demand in the international market because of its high ASTA value of 150-200 for colour grading. Byadgi contains very low Scoville Heat Units, ranging from 6,000 to 15,000, and hence is suitable for those who want intense red colour and no overwhelming heat.
Byadgi chillies are not only employed in spice blends but also in colour extraction for cosmetics and food colour. The chilli is also in great demand in markets like the USA, Germany, and the Gulf, where mildness of taste and appearance over pungency is preferred.
When it comes to heat, few chillies match the Teja S17. The variety is cultivated extensively in Andhra Pradesh and Telangana and ranks among the hottest chillies to be sent out of India.
Teja chillies are red in colour and are pointed in shape. Due to the fact that the pungency values are generally above 90,000 Scoville Heat Units, they are most suitable for customers demanding the highest heat, i.e., manufacturers of hot sauce, snack makers, and red chili powder manufacturers. Thailand, Malaysia, Indonesia, and China are the largest importers of Teja chillies.
Kashmiri chillies are most prized for their vibrant red colour and extremely mild pungency. Grown in Jammu & Kashmir and Himachal Pradesh, the chillies is employed in recipes where colour is important and not heat.
Despite having only 1,000–2,000 Scoville Heat Units, Kashmiri chillies are extremely pungent and a premium product in the spice market. They are widely utilized in Indian, Middle Eastern, and British cuisines and are sought after by gourmet and artisan food companies in Europe and North America.
Mundu chillies are a less common but distinct variety cultivated in Tamil Nadu and some parts of Andhra Pradesh. Mundu chillies are rounded, depressed, and shiny. Mundu chillies possess a medium level of pungency and a fruity aroma and are utilized in traditional South Indian cooking, especially in tempering and pickles.
Although less widely traded than Byadgi or Guntur, Mundu chillies are starting to attract attention from specialty spice markets due to their unique shape and taste.
The Byadgi chilli and Kashmiri chilli are preferred for high colour value and mild heat, ideal for colour enhancement in spice blends and processed foods.
Teja S17 chilli is considered the spiciest commonly exported Indian variety, with Scoville Heat Units reaching up to 1,00,000.
Guntur Sannam (334) is one of the most exported chillies due to its balanced heat, good colour, and large-scale availability.
Yes, most major chilli types like Teja, Guntur, and Byadgi are available in stemless and with-stem formats, depending on the importer’s requirement.
Yes. Many Indian chilli exporters have the technology and certifications necessary to comply with strict food safety standards, including low pesticide residue limits and proper hygienic processing practices.
You should choose based on the intended use. For colouring, opt for Byadgi or Kashmiri. For pungency, Teja or Guntur are ideal. For traditional South Indian flavour, Mundu or Sannam varieties work best.
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