S-7
Dry Red Chilli

The S-7 chilli is valued in international food manufacturing and spice blending for its consistent pungency and low colour contribution. Unlike colour-rich varieties used primarily for visual appeal, the S-7 chilli is preferred where controlled heat and flavour enhancement are required without significantly affecting the colour of the final product.

S-7 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 S-7 Chilli Unique?

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.

Compact Morphology

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.

Intense Pungency Profile

With heat levels between 30,000–35,000 SHU, it provides a consistent spicy kick suitable for seasoning blends and sauces.

Low Pigment Interference

Lower ASTA value (~30–45) allows heat addition without excessive redness in final formulations.

IPM & Pesticide Safety

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.

Physical Characteristics of S-7
Chillies

Pungency &
Chemical Profile

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

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 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

Processing of S-7 Chillies

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.

Step 01

Strategic Harvesting We patiently wait for the chillies to mature and are harvested between December and March only after full maturity of the chillies.

Step 02

Hygienic Drying We dry the chillies in the sun on raised platforms or clean tarpaulins. This eliminates the risk of soil-borne bacteria and molds.

Step 03

Aspiration Cleaning Our industrial gravity separators carefully remove impurities of dust, stones, and "Fatki" or discolored and lightweight chillies.

Step 04

Optical Sortex High-speed cameras carefully remove any un-uniform chillies, ensuring flawless physical quality in the entire batch.

Step 05

Microbial Reduction For clients with very sensitive food safety concerns, we offer comprehensive Steam or ETO Sterilization options.

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 S-7

The chemical flexibility of S-273 makes it an essential component of the global food and pharmaceutical industries.

  • Commercial Hot Powder Blending: S-7 chillies are widely used in industrial chilli powder production due to their balanced pungency and good grinding efficiency. Manufacturers use them to create consistent spice blends that deliver reliable heat levels for retail and bulk food markets.
  • Capsaicin Extraction: It is a very valuable ingredient in the pharmaceutical and food industries for the efficient extraction of capsaicinoids used in medical ointments and defensive pepper sprays.
  • Hot Sauces & Condiments: It is a fundamental ingredient in the production of pungent marinades, buffalo wing sauces, and fiery Asian and Mexican condiments.
  • Snack Food Seasoning: It is ideal for dusting potato chips with high heat content without leaving a red residue because of its low color contribution (low ASTA).

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 S-7 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

What is the difference between Hindpur S-7 and wonder hot variety?

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.

What forms of S-7 chilli are available for export?

Hindpur S-7 chillies are commonly supplied in three export formats:

  • With Stem
  • Stem Cut
  • Stemless
These options allow buyers to choose the format best suited for grinding, spice blending, or industrial processing.

Does the short length of Hindpur S-7 affect shipping volume?

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.

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