US-341
Dry Red Chilli

The US-341 chilli (Capsicum annuum) is widely celebrated in the global spice trade as the "perfect compromiser." Cultivated in the fertile, sun-baked agricultural belts of Karnataka—particularly in Bellary and Raichur—as well as neighboring regions of Andhra Pradesh, this premium hybrid variety offers an exceptional balance of deep color and accessible, medium heat.

For international food manufacturers, the US-341 is the ultimate "utility player." While varieties like Mahi Teja are bought purely for searing heat, and Byadgi is bought purely for color, the US-341 is coveted for its dual-action performance. It delivers a beautifully rich, lustrous red hue alongside a consumer-friendly, medium-warm spice. If you are producing mass-market chili powders, authentic curry blends, or premium marinades where you need the product to look fiery but taste balanced, the US-341 is an indispensable asset to your supply chain.

US-341 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 US-341 Chilli Unique?

The actual magic behind US-341 is its versatility from a business point of view. From a physical standpoint, it has a moderately wrinkled texture and a mesmerizing
dark red color that promises quality to the consumer. From a manufacturer's point of view, it offers a solution to a major problem:
it lets you give a product a genuine fiery red color without scaring off customers who are extremely sensitive to heat.

Balanced Flavor Profile

With a moderate heat level, it serves as the perfect foundational base for commercial spice blends that need to appeal to a broad, mass-market audience.

Excellent Color Retention

Boasting solid ASTA values, it allows manufacturers to achieve a deep red finish in sauces and retail powders without ever relying on artificial food dyes.

Wrinkled Morphology

The moderately wrinkled skin increases the pod's surface area, aiding in rapid, even drying. This safely locks in the essential oils and naturally guards against fungal development.

IPM & Pesticide Safety

We offer specifically curated batches grown under strict Integrated Pest Management (IPM) protocols, ensuring your shipments easily pass the rigorous "clean label" import requirements of the EU and Japan.

Parameter Typical Specification
Botanical Name Capsicum annuum
Fruit Morphology Medium to long length (10 to 14 cm), with a slightly slender appearance and moderate wrinkling on the surface of the pod.
Skin Texture Medium thickness that is ideal for balancing durability through long-haul transport with high efficiency in powder form after your milling process.
Internal Anatomy Moderate seed-to-fruit ratio. The seeds are present to give a nice 'bite' from the capsaicin content, while the walls are dominant to ensure intense color is achieved.
Color Transition Changes from its raw field color to a dramatic dark red color.
Stem Attachment 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 US-341
Chillies

Our team of procurement experts use these exact measures to personally select only the strongest, most shiny, and wrinkle-free pods for our export clients.

Pungency &
Chemical Profile

Wonder Hot is a mild-to-moderate variety. This makes it an incredibly safe base for mass-market spice blends where you want a 'kick' but everybody can enjoy without being overwhelmed by capsaicin.

Parameter Range / Value Test Method
Scoville Heat Units (SHU) 60,000 – 100,000 SHU HPLC / Spectrophotometric
Total Capsaicinoids ~0.10 - ~0.20% HPLC-FLD
Colour value 80 – 100 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 US-341 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 US-341 Chillies

Our processing stage is treated as a highly controlled science to ensure that the natural pigments of US-341 and
its balanced capsaicin content are perfectly maintained from the Indian farm to your facility.

Step 01

Strategic Harvesting We patiently wait for the chillies to mature completely to a dark red color on the plant before we harvest them. This is to ensure that we attain absolute peaks of ASTA content.

Step 02

Hygienic Drying Our chillies are dried under the sun on elevated platforms or clean tarpaulins, completely eliminating the chances of bacteria from the soil contaminating our products.

Step 03

Aspiration Cleaning Our industrial gravity separators carefully remove dust, micro-stones, and "Fatki" pods that could otherwise affect your blend from us.

Step 04

Optical Sortex Our high-speed cameras carefully remove any non-uniform or discolored pods from your order to ensure that your entire order is flawless and uniform in color to a perfect red hue.

Step 05

Microbial Reduction For clients who are formulating extremely sensitive food products, we offer a range of 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 US-341

  • Mild Commercial Powders: It is heavily used for milling premium, day-to-day commercial chilli powders as it provides a rich, appetizing red appearance without overpowering the average consumer's palate.
  • Curry Powders & Marinades: A fundamental, structural ingredient in mass market spice blends, Garam Masalas, and liquid marinades requiring a highly balanced, savory flavor profile.
  • Sauce Manufacturing: It is highly popular for use in the manufacture of sweet chilli sauces, ketchup formulas, and Mediterranean dips where a vibrant red color is of prime importance.
  • Natural Red Pigment Extraction: Because of its good ASTA levels and cost, it is commonly used by the oleoresin industry as a base for the extraction of natural red food coloring.

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 US-341 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

Why is US-341 a favorite among spice blenders?

Spice blenders love US-341 because it is the ultimate 'balancer'. US-341 has the striking, appetizing red color that consumers associate with high-quality spices, and its heat is mild enough to ensure that the product is pleasant to eat for a mass-market audience.

Is the wrinkled texture of the US-341 a sign of low quality?

Not at all. In fact, for those grown in the Karnataka region of India, a moderate wrinkled texture is a sign of authenticity. The wrinkles allow for a greater surface area during the natural drying process, which enables a safe locking of the deep red pigments without the need for artificial drying.

What is the typical colour value (ASTA) of US-341 chilli?

US-341 chilli generally has a colour value ranging between 80 – 100 ASTA, depending on the crop quality and drying conditions. This makes it suitable for applications where both colour and moderate heat are important.

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