Indian Red Chilli: Colour, Heat, and Consistency for Global Food Industries

Red chilli is one of India’s most valuable spice exports, known globally for its rich colour, controlled pungency, and versatility across food, pharmaceutical, and industrial applications.

Known by many names across India — Lal Mirch (Hindi), Lanka (Bengali & Oriya), Marcha (Gujarati), Mensina Kai (Kannada), Mulaku (Malayalam), Mirchi (Marathi), Milagay (Tamil), Mirapa Kaya (Telugu), and Lalmirch (Urdu) — chilli is deeply rooted in Indian agriculture and cuisine.

At Bahirwal Exports, we supply carefully selected Indian red chilli products that meet FSSAI food safety standards and international import requirements, including Australia’s BICON biosecurity norms.

Product Overview

Product Name: Red chilli whole / Flakes / Powder

Botanical Name: Capsicum Frutescens

Country of Origin: India

HSN Codes: 09042211, 09042110, 09042210

Uses Across Food and Wellness Industries

Dried red chilli is extensively used as a spice in curries, seasonings, and blended spice mixes. It is a core ingredient in curry powders, sauces, snacks, and ready-to-eat foods. Highly pungent varieties such as Bird’s Eye chilli are widely used in hot sauces, including pepper sauce and Tabasco-style products.

High-colour, low-pungency varieties like Byadagi, Warangal Chapatta, Paprika, and Kashmiri chilli are preferred for natural colour extraction. Chilli colour oleoresins are popular among food and beverage manufacturers as a clean-label, plant-based colourant.

Beyond food, oleoresin capsicum is used in pain balms and vapor rubs, while chilli extracts have applications in pharmaceutical research. Dehydrated green chilli is also a natural source of vitamin C.

India’s Diverse Red Chilli Varieties

India’s strength lies in its wide range of chilli varieties, each suited to specific market needs:

• Byadagi (Kaddi) – Karnataka; deep red, high colour (ASTA ~159.9), negligible pungency

• Guntur 341 - Andhra Pradesh; dark red thick skin, high Asta value (100-150 ASTA)

• Guntur Sannam (S4) – Andhra Pradesh; thick skin, hot, widely used for powder, (40-50 ASTA)

• Teja (S 17) - Andhra Pradesh; hot, highly pungent, (ASTA 50-70)

• Ellachipur Sannam (S4) – Maharashtra; very hot, ASTA ~70

• Hindpur S7 – Andhra Pradesh; highly pungent

• Jwala – Gujarat; short, light red, sharp heat

• Kanthari White – Kerala & Tamil Nadu; ivory white, very high pungency

• Kashmiri Chilli – Northern India; long, fleshy, bright red, mild heat, (120-190 ASTA)

• Bird’s Eye Chilli (Dhani) – Grown in Mizoram and Manipur; blood red, extremely pungent, ASTA ~41.7

  
  

This diversity allows buyers to select chillies based on ASTA colour value, capsaicin content, and Scoville Heat Units (SHU).

Indian red chilli is trusted worldwide for:

• High and stable ASTA colour values

• Customizable heat levels

• Availability in whole, crushed, and powdered forms

• Reliable supply volumes

• Compliance with global food safety standards

  
  

Processing for Export Quality and Safety

Red chilli processing begins with sourcing ripe Capsicum annuum and Capsicum frutescens pods. Chillies are cleaned and dried under controlled conditions to reduce moisture to 10–11%, a critical step to prevent mould growth and aflatoxin contamination.

Post-drying, the chillies undergo sieving, destoning, and metal detection to ensure extraneous matter remains within FSSAI limits. Grinding is performed in hygienic, food-grade facilities. For export markets with strict safety requirements, steam sterilization is applied to control microbial load while preserving colour and flavour. Any edible oil used for colour stabilization is within permissible limits and clearly declared.

Packaging and Traceability

Finished red chilli powder is packed in new, food-grade, moisture-resistant poly-lined bags or laminated pouches, designed to protect against humidity, pests, and oxidation during long-distance shipping. Each pack carries full labeling — including batch number, net weight, country of origin, manufacturing and expiry dates, and FSSAI license details.

Packaging & Shelf Life

Packaging Options

• Retail: 50 g, 100 g, 250 g

• Bulk:

  • 10 kg / 20 kg / 25 kg food-grade HDPE bags

  • Paper bags with inner poly liner

  • Jumbo bags on request

Shelf Life: 12–24 months when stored in a cool, dry, and hygienic environment.

Robust traceability systems track each batch from sourcing to shipment. FIFO inventory management, laboratory testing for pathogens and mycotoxins, and detailed documentation support audits, recalls, and smooth customs clearance.