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5 Metric Ton (MOQ)
| Business Type | Exporter, Supplier, Trader |
| Shelf Life | 12–18 Months |
| Usage/Application | Chilli Powder Manufacturing, Blended Masalas, Curries & Sauces, Pickles, Seasoning Mixes, Oleoresin Extraction. |
| Colour (ASTA) | ASTA 60–80, Providing Strong Red Colour |
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Product Details
Quantity in 1 Full Container Load (FCL) - 7–8 MT (20‑ft); 13–15 MT (40‑ft)
Description- Teja S17 is one of India’s most sought‑after extreme‑heat red chilli varieties, cultivated mainly in Andhra Pradesh and Telangana’s Khammam, Warangal and Karimnagar belts. It delivers very high pungency of about 85,000–110,000 SHU (often 70,000–100,000+ SHU in commercial specs) with strong red colour around 60–80 ASTA, making it a top choice for hot sauces, high‑heat spice blends, snack seasonings and capsaicin/oleoresin extraction.
The pods are small, pointed, bright red (“bird’s beak” type), about 6–9 cm long with relatively thick skin, concentrating capsaicin and providing intense flavour even in small dosages. Thanks to its consistent high SHU profile and established export demand in Southeast Asia, China, the US and other hot‑sauce markets, Teja is widely recognised by industrial buyers who need guaranteed heat impact per batch.
Product Specifications Table
|
Parameter (priority ordered) |
Specification |
|
Heat Level (SHU) & Spiciness |
85,000–110,000 SHU (many exporters specify 70,000–100,000+ SHU), categorised as very high / extreme pungency. |
|
Colour (ASTA) |
ASTA 60–80, providing strong red colour suitable for high heat powders and sauces. |
|
Moisture (Max.) |
< 10–12% moisture |
|
Origin States |
Mainly Andhra Pradesh and Telangana (Khammam, Warangal, Karimnagar and Guntur belts). |
|
Pod Size & Appearance |
Small, pointed, bright red pods, 6–9 cm length, often described as “bird’s beak”; relatively thick skin. |
|
Foreign Matter & Defects |
Foreign matter ≤ 2%, loose seeds ≤ 2%, discoloured pods ≤ 3%, pods without stalk up to 8% depending on grade. |
|
Spiciness Category & Key Uses |
Very high/extreme heat chilli used for hot sauces, heat boosting chilli powders, snack flavourings, oleoresin and capsaicin extraction. |
|
Capsaicin Content |
Approx. 0.5–0.7% capsaicin depending on lot, supporting industrial extract applications. |
|
Drying & Processing |
Sun dried under hygienic, controlled conditions, cleaned, sorted and graded for export. |
|
Packaging Options |
5 / 10 / 25 / 50 kg jute or PP bags; custom private label and palletised loads for industrial buyers. |
|
HS Code |
0904 21 10 – whole dried capsicum (red chilli). |
|
Botanical Name |
Capsicum annuum L. |
|
Harvest Season |
Typically, October–December harvest for main crop in AP/Telangana chilli belts. |
|
Shelf Life |
12–18 months when stored in cool, dry, well ventilated warehouses away from moisture and sunlight. |
|
Top Export Markets & Positioning |
Strong demand from Thailand, Malaysia, Indonesia, China, USA and other high heat markets; positioned as high pungency / extreme heat flagship variety. |
|
Testing & Compliance |
Aflatoxin and pesticide residue analysis available; shipments can be aligned with EU / US / Codex standards and supported by third party inspection if required. |
