Teja S17 is a highly pungent variety of Indian chilli, widely used for oleoresin extraction, chilli powder production, and capsaicin-based food products. This variety of Capsicum annuum L. is recognized for its high Scoville Heat Units (SHU) and high capsaicinoid content, making it a preferred raw material where heat potency is of prime importance over colour value. Mainly cultivated in the Guntur area of Andhra Pradesh — one of the world's most renowned chilli-growing regions — its ample sunlight and dry harvest conditions are ideal for capsaicin development.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
Teja S17 is a pungency-grade chilli variety and not a colour-
grade chilli variety.
Consistently delivers 50,000–100,000 SHU across growing seasons, driven by elevated capsaicin and dihydrocapsaicin fractions.
Oleoresin yield of 14–18% under solvent extraction makes Teja S17 the preferred feedstock for oleoresin manufacturers globally.
ASTA colour ≥ 100 ensures deep, stable pigment intensity — critical for food colour standardisation and paprika applications.
Fully tested against EU MRL, USFDA, and Codex Alimentarius standards. Sudan dye free. Aflatoxin within permissible limits.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum L. |
| Variety | Teja S17 |
| Pod Length | 4 – 7 cm |
| Pod Width | 1 – 1.5 cm |
| Shape | Slender, pointed |
| Skin (Pericarp) | Thin |
| Seed Content | Moderate to high |
| Surface Texture | Smooth to lightly wrinkled |
| Stem | With stem or stemless as required |
* Thin skin helps in quick evaporation of moisture during drying, and it also increases the yield of capsicum oleoresin.
Teja S17 lots are provided in accordance with international food safety standards.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 75,000 – 110,000 | HPLC / Spectrophotometric |
| Total Capsaicinoids | 0.5 – 0.7% | HPLC |
| Capsaicin : Dihydrocapsaicin | 65:35 | HPLC |
| ASTA Colour Value | 50 – 60 ASTA | ASTA 20.1 |
| Moisture | ≤ 12% | AOAC |
| Water Activity | ≤ 0.65 | aw meter |
| Total Ash | ≤ 8% | AOAC |
| Acid Insoluble Ash | ≤ 1.5% | AOAC |
| Volatile Oil | 0.3 – 0.6% | Steam distillation |
Low water activity makes it difficult for fungal growth during proper storage.
| Parameter | Limit |
|---|---|
| Total Plate Count | < 1 × 105 cfu/g |
| Yeast & Mold | < 1 × 103 cfu/g |
| E. coli | Absent |
| Salmonella | Absent in 25 g |
| Aflatoxins | As per EU / USFDA limits |
Teja S17 dry red chilies can be provided with third-party lab reports.
| Parameter | Standard |
|---|---|
| Pesticide Residues | EU MRL / Codex / USFDA compliant |
| Heavy Metals | Within international limits |
| Sudan Dyes | Not detected |
| Extraneous Matter | ≤ 0.5% |
| Insect Damage | ≤ 2% |
Teja S17 chilies are processed in a controlled manner for post-harvest
handling:
The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.
Teja S17 chillies are employed in the following applications:
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.
Teja S17 chilli is known to be very spicy and is much hotter than other milder varieties of chillies like Byadgi or Kashmiri chilli. The pungency level of Teja S17 chilli usually lies between 70,000 and 90,000 SHU units.
Yes, Teja S17 is commonly employed in the chilli powder industry and food processing industry. It is appropriate for the preparation of sauces, spice mixtures, oleoresins, and other processed foods where uniform pungency is desired.
Teja S17 offers a moderate red colour after grinding. Although it is mostly used for its heat, it is sometimes blended with chillies that have high colour content to get the right balance of colour and heat.
The chillies are normally 7–9 cm long. To ensure safe storage and export quality, the moisture content is normally kept below 10–12%, thus ensuring a better shelf life.
Teja S17 dry red chillies are normally packed in 25 kg or 50 kg PP or jute bags. Customized packing and labelling are possible based on customer requirements, especially for exports.
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