RED CHILLY

Red Chilly- Bold Heat, Vibrant Color

Indian History & Origin
Introduced by the Portuguese in the 16th century, red chilly became a cornerstone of Indian cuisine and agriculture. Today, India is the largest producer and exporter of red chillies, with key production hubs in Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh,
and Maharashtra.
Types & Varieties We Export
We export all leading red chilly varieties, including:
● Guntur Chilly – High heat, deep red color
● Teja Chilly – Extra pungent, preferred for Asian cuisines
● Byadgi Chilly – Mild heat, brilliant red color, high oil content
● Kashmiri Chilly – Bright red hue, low heat, mostly for color
● Sannam S4 Chilly – Balanced heat and flavor
Characteristics & International Usage
Red chillies offer heat, flavor, and color and are used worldwide in:
● Culinary: Asian stir-fries, Mexican hot sauces, Italian pastas, American BBQ sauces.
● Food Processing: Chilly powders, flakes, pickles, and spice mixes.
● Industrial Applications: Natural coloring agents and oleoresin extraction.
Our Sourcing & Packaging
We source from trusted production clusters and suppliers connected to India’s leading chilli-growing regions. Each batch is sorted, graded, and hygienically processed before being packed in custom export packaging or white-label formats to meet global buyer
needs.
Compliance
All red chilly shipments comply with Indian regulations and international food safety standards, ensuring safe, premium-quality exports.