Red Chilli
Fiery Flavour. Vibrant Colour.
Didwaniya Group is a trusted exporter of a wide range of Indian red chilli varieties, including Sannam, Byadgi, Teja, and more — each known for its unique heat level, color, and pungency. Carefully sourced, sun-dried, and processed under strict quality controls, our whole and powdered red chillies meet the demands of global spice traders, food processors, and condiment manufacturers.
Red chilli is the dried fruit of the capsicum plant, belonging to the Solanaceae (nightshade) family. Botanically known as Capsicum annuum or Capsicum frutescens (depending on the variety), it comes in a range of shapes, sizes, and heat levels — from sweet and mild like bell peppers to extremely hot, like cayenne or bird’s eye chilli. Despite its wide range, red chilli is universally cherished for its ability to add heat, flavor, and vibrancy to countless global cuisines.
Chilli peppers are rich in nutrients, especially vitamins A, B-complex (including riboflavin, thiamine, folic acid, and choline), C, and beta-carotene. They are also abundant in minerals such as phosphorus, potassium, manganese, calcium, and zinc.
Originally native to tropical America, chilli was introduced to the Indian subcontinent by Portuguese traders in the 15th–16th centuries. Since then, India has not only embraced the crop but has become the world’s largest producer, exporter, and consumer of red chilli.
Characteristics
Taste: Pungent, hot, and sharp with a hint of fruity or smoky undertones depending on the variety
Appearance (Structure): Long, slender to moderately broad dried pods with a glossy, wrinkled or smooth surface; tapering towards the tip
Smell: Pungent, strong, and characteristic spicy aroma
Pungency (Capsaicin Content): Ranges from 5,000 to 100,000 SHU (Scoville Heat Units) depending on the variety (e.g., Byadgi – mild, Guntur – hot, Teja – very hot)
Color: Bright red to deep crimson; some varieties (like Byadgi) have high color value with lower heat
Moisture Content, %, not more than: 12.
Color Value (ASTA Units): Ranges from 30 to 160 ASTA, depending on the type (higher ASTA indicates deeper color)
Application
In the food industry, pepper is most often used in sauces, salad dressings, kefirs, sour milks, matsoni, it is sprinkled on egg and rice dishes, it is added to stewed meat, marinades. It is good to add ground red pepper to mashed potatoes in combination with garlic, coriander, basil, savory, bay leaf powder.
Storage conditions
Store in dry, clean, well-ventilated warehouses free from pests, at a relative humidity of no more than 75% and a temperature of no more than 20°C.