What makes the S-7 truly unique is its incredibly dense pungency-to-size ratio. The pepper is only a few centimeters long but has tightly packed
seeds and a very high capsaicin content. The effect is a quick onset of heat that can greatly enhance a meal's
flavor without dominating it with the deep red colors of milder peppers.
Its short length (typically 3 to 5 cm) and dense structure make it incredibly easy to mill, resulting in a highly efficient industrial grinding process with minimal waste.
With heat levels between 30,000–35,000 SHU, it provides a consistent spicy kick suitable for seasoning blends and sauces.
Lower ASTA value (~30–45) allows heat addition without excessive redness in final formulations.
We offer specifically curated batches grown under Integrated Pest Management (IPM) protocols, ensuring they meet the strict "clean label" import requirements of the EU and Japan.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum |
| Fruit Morphology | Noticeably short and stout, ranging from 3 to 5 cm in length, with a compact appearance that is slightly wrinkled after drying. |
| Skin Texture | Medium to thin skin that firmly encases a high volume of seeds, making it highly optimal for rapid volume powder conversion. |
| Internal Anatomy | Extremely high seed-to-fruit weight ratio. The high seed content is responsible for its intense fiery heat. |
| Color Transition | Changes color from a raw green to a light to medium red (30 to 45 ASTA). |
| Stem | 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.
Hindpur S-7 is a bold and efficient heat component. This makes it an ideal base component for hot sauces, spicy meat seasonings, and industrial chilli powders where a strong and identifiable 'kick' is the ultimate requirement.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 30,000 – 35,000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | ~0.18% – 0.22% | HPLC-FLD |
| Colour value | 30 – 45 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 S-7 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 take the processing of the Hindpur S-7 as a precise science, ensuring that the natural and aggressive
capsaicin content of the chillies is perfectly preserved from the farm to your facility.
The chemical flexibility of S-273 makes it an essential component of the global food and pharmaceutical industries.
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.
The Wonder Hot variety is a longer chilli primarily cultivated for its high colour yield and attractive deep red powder, with a mild to moderate pungency level of around 9,000–12,000 SHU.
The Hindpur S-7, on the other hand, is a short and compact chilli known for its balanced pungency and efficient heat delivery, typically ranging between 30,000–35,000 SHU. Because of this, S-7 is commonly used in spice blends and processed foods where consistent heat is required without significantly affecting colour.
Hindpur S-7 chillies are commonly supplied in three export formats:
Actually, it is a great advantage that Hindpur S-7 is a short chilli pepper. Because of its compact size of 3-5 cm, we can safely maximize volume weights within a 20ft or 40ft container without worrying that it will break down during shipping.