The Wrinkle-273 dry red chilli, also called S-273 or "Semi-Wrinkled" chilli, is a superlative quality Indian hybrid chilli variety highly valued for its attractive deep red colour, medium pungency level, and texture.
Being a Capsicum annuum variety, it is an essential raw material for processors and spice blend manufacturers who demand a balance of high extractable colour (ASTA), and medium pungency levels. Although other varieties like Teja promise extreme pungency and others like Byadgi promise maximum colour, Wrinkle-273 is positioned advantageously in the medium zone, acting as an "all-rounder" for global culinary use.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
The S-273 can be differentiated mainly by its "semi-wrinkled" surface, which acts as a physiological marker for
its high content of solids and excellent drying strength.
More pigment-containing pericarp per unit weight; fewer seeds reduce "woody" flavour notes.
Natural markers for slow and uniform drying, which retain volatile essential oils better than smooth-skinned types.
Achieves an ASTA score of 80-100 for an appetizing appearance without artificial additives.
Achieves a "Medium Hot" heat level (15,000-35,000 SHU), complementing rather than overpowering the senses.
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum L. |
| Variety | S-273 (Semi-Wrinkled) |
| Pod Length | 9 cm – 12 cm (can go up to 13 cm – 17 cm with stem) |
| Pod Width | 1.2 cm – 1.4 cm |
| Shape | Long, slender, and semi-wrinkled |
| Skin (Pericarp) | Thin to medium-thick skin |
| Seed Content | Low to moderate seed content (Fewer seeds than Guntur Sannam) |
| Surface Texture | Distinctly wrinkled skin with a firm texture |
| Stem | With Stem, Stemless, Stem Cut |
* Thin skin helps in quick evaporation of moisture during drying, and it also increases the yield of capsicum oleoresin.
Wrinkle-273 lots are processed according to international food safety standards for ensuring chemical stability and heat consistency.
| Parameter | Range / Value | Test Method |
|---|---|---|
| Scoville Heat Units (SHU) | 15,000 – 20,000 SHU | HPLC / Spectrophotometric |
| Total Capsaicinoids | 0.5 – 0.8% | HPLC |
| ASTA Colour Value | 80 – 100 ASTA | ASTA 20.1 |
| Moisture | ≤ 12% (Export Standard) | AOAC |
| Water Activity | 0.51 – 0.68 | aw meter |
| Vitamin C (Ascorbic Acid) | ~185 mg / 100g | UV-Vis Spectrometry |
| Protein Content | ~11.98g / 100g | Kjeldahl Method |
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 Wrinkle-273 chillies must meet stringent international regulatory limits on pesticide and heavy metal residue.
| Parameter | Standard |
|---|---|
| Pesticide Residues | EU MRL / Codex / USFDA compliant |
| Heavy Metals | < 2.5 ppm |
| Sudan Dyes | Not Detected / Nil |
| Extraneous Matter | ≤ 1% |
| Foreign Material | ≤ 1% |
The process from raw spice to export quality spice is a precise process to
retain the "Wrinkle" appeal and chemical properties.
The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.
The chemical flexibility of S-273 makes it an essential component in the world market of the food and pharmaceutical industry.
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 medium heat level of S-273 (15,000 to 35,000 SHU) is greater than Byadgi (8,000 to 15,000 SHU) but significantly less than Teja (75,000 to 100,000+ SHU).
The thin skin and low seed density of S-273 yield more deep red powder per kilogram of raw materials compared to thick-skinned and high-seed varieties.
Yes. We test our batches in NABL-approved laboratories to ascertain that our processing conforms to the Maximum Residue Limits (MRL) of the importing country.
S-273 has carotenoids that are susceptible to ambient temperature. Storage at 5°C to 12°C will retain the ASTA colour value for up to two years, while ambient storage can cause browning in a matter of months.
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