20 Indian Chilli Varieties: SHU Heat & ASTA Guide

India is the world’s largest producer and exporter of dried red chillies, stemless pods, crushed chilli flakes, milled chilli powder and capsaicin oleoresin. Across major agricultural belts, India cultivates dried chillies with distinct commercial profiles: high-pungency varieties engineered for hot sauces and industrial seasonings, high-ASTA varieties prized for deep natural crimson colour, and aromatic regional cultivars tailored for traditional spice blends.

This procurement guide compares 20 commercially significant Indian dried chilli varieties across Scoville Heat Units (SHU), ASTA colour value, growing origins and industrial applications. It is prepared for international spice importers, food processors, seasoning blenders and private-label brands sourcing containerised Indian dry red chillies from India.

Published commodity catalogues from the Spices Board of India highlight how commercial cultivars such as Byadgi red chilli, Guntur Sannam S4 and Bird’s Eye (Dhani) serve completely different formulation goals depending on skin thickness, capsaicin heat and extractable colour.

Quick Buyer Matrix: Which Indian Chilli Should You Select?

Buyer Formulation Requirement	Recommended Indian Chilli Varieties	Commercial Selection Rationale
High heat for pickles, masalas & hot sauces	Guntur Sannam S4, Teja (S17), 334, Dhani / Bird’s Eye	Strong capsaicin pungency and robust heat retention in oil and brine
Deep natural red colour with mild-to-medium heat	Byadgi (Kaddi / Dabbi), Kashmiri, Mundu	High ASTA natural pigment without overpowering dish heat
Balanced all-purpose milled chilli powder	Sannam S4, Teja, 273, 334	Consistent ratio of commercial pungency, red shade and FCL availability
Natural colour-standardisation & paprika-adjacent blends	Byadgi Dabbi, Kashmiri, Colour Hybrids	Vibrant crimson appearance for gravies, marinades and clean-label foods
Specialty regional & whole-pod tempering packs	Ramnad Mundu, Boriya, Dried Jwala, Mathania, Kanthari	Distinct pod geometry, regional aroma and ethnic retail positioning
Ultra-high-heat extracts & extreme condiments	Bhut Jolokia (Ghost Pepper), Naga King Chilli, Dhani	Very high Scoville ratings for micro-dosed sauces and oleoresin extraction

Understanding Chilli Heat (SHU) vs Natural Colour (ASTA)

In international spice trade, dried chilli specifications rely on two independent laboratory metrics: Scoville Heat Units (SHU), which quantify capsaicinoids responsible for pungency via HPLC testing, and ASTA Colour Value, which measures extractable natural carotenoid pigment intensity.

For example, Spices Board reference profiles place Karnataka’s Byadgi chilli around 120–160 ASTA (with benchmark lots near 159.9 ASTA) alongside mild pungency of roughly 5,000–15,000 SHU, whereas Andhra Pradesh’s Guntur Sannam S4 typically records moderate colour (~32 ASTA) paired with brisk 35,000–45,000 SHU heat.

Procurement Tip: High SHU never guarantees high ASTA colour, and deep visual pod darkness does not always translate to bright milled powder. Importers manufacturing seasoning blends frequently blend Byadgi (for rich ASTA colour) with Teja or Sannam S4 (for calibrated SHU heat).

20 Dried Indian Chilli Varieties at a Glance

Sr. No.	Chilli Variety / Grade	Primary Indian Origin Belt	Approx. Heat (SHU)	Colour Profile	Primary Export & Processing Uses
1	Guntur Sannam S4	Guntur, Prakasam (AP); Warangal, Khammam (Telangana)	35,000–45,000 SHU	Bright to dark red; moderate ASTA	Milled chilli powder, pickles, curry blends, hot sauces
2	Teja (S17)	Guntur & Krishna belts, Andhra Pradesh; Khammam	70,000–100,000+ SHU	Glossy medium-deep red	High-heat powder, capsaicin oleoresin, instant noodle & snack seasonings
3	Byadgi (Kaddi)	Byadgi, Haveri, Dharwad & Gadag, Karnataka	5,000–15,000 SHU	Deep crimson; 120–160 ASTA	Colour-rich chilli powder, sambar/chutney blends, oleoresin colour
4	Kashmiri Red Chilli	Jammu & Kashmir and select cold-storage colour lots	1,000–2,000 SHU	Vibrant deep red; high ASTA	Tandoori marinades, rogan josh, HORECA gravies, retail jars
5	Sannam Kurki	Andhra Pradesh, Telangana & Karnataka	25,000–35,000 SHU	Red to dark red	Cost-efficient curry powders, crushed chilli, commercial milling
6	273 (Guntur 273)	Guntur APMC belt, Andhra Pradesh	25,000–40,000 SHU	Good commercial red	Balanced export chilli powder, snack & savoury seasonings
7	334 (Sannam 334)	Guntur & Prakasam, Andhra Pradesh	40,000–55,000 SHU	Deep red	Spicy masalas, pickles, hot condiments, oleoresin
8	Wrinkle 273 / 334	Andhra Pradesh & Telangana	30,000–50,000 SHU	Dark wrinkled red	Pizza chilli flakes, crushed red pepper, textured spice mixes
9	Ramnad Mundu	Ramanathapuram & Sivaganga, Tamil Nadu	15,000–30,000 SHU	Round glossy red-crimson	Chettinad masalas, South Indian tempering, chutneys
10	Boriya Chilli	Gujarat & Southern Rajasthan	20,000–35,000 SHU	Round deep red berry pod	Whole-pod tempering, pickles, ethnic retail pouches
11	Dried Jwala	Mehsana, Gandhinagar & North Gujarat	30,000–50,000 SHU	Bright to medium red when sun-dried	Dried household chilli powder, farsan & pickle masalas
12	Dhani (Bird’s Eye)	Mizoram & Manipur (Northeast India)	50,000–100,000 SHU	Blood red (~42 ASTA)	Fiery pickles, fermented sauces, specialty Asian condiments
13	Dried Kanthari	Kerala & Western Ghats	50,000–100,000 SHU	Sun-dried red / ivory-red pods	Specialty brines, ayurvedic & ethnic South Indian condiments
14	Naga King Chilli	Nagaland, Manipur & Assam	800,000–1,000,000 SHU	Deep orange-red dried pods	Extreme craft hot sauces, micro-dosed chilli extracts
15	Bhut Jolokia	Assam, Nagaland & Northeast India	1,000,000+ SHU	Crimson to orange-red	Ultra-hot sauces, capsaicin pharmaceutical & defence extracts
16	Byadgi Dabbi	Karnataka & Goa border belt	3,000–10,000 SHU	Plump bright crimson; highest ASTA	Goda masala, Konkan/Goan blends, premium colour extraction
17	Mathania Red Chilli	Mathania / Jodhpur belt, Rajasthan	15,000–25,000 SHU	Rich Marwari crimson	Laal maas, Rajasthani curry pastes, heritage masala brands
18	Ellachipur Sannam	Amravati / Vidarbha belt, Maharashtra	30,000–45,000 SHU	Medium to dark red	Bulk dry chilli powder, regional kala masala & pickles
19	Anantapur Chilli	Anantapur district, Andhra Pradesh	25,000–40,000 SHU	Clean commercial red	Bulk industrial spice milling and export blend bases
20	Indo-5 / Colour Hybrids	Karnataka, Maharashtra & Andhra Pradesh	10,000–25,000 SHU	High-ASTA deep red	Colour standardisation in food processing & RTC sauces

Detailed Commercial Profiles of the 20 Indian Chilli Varieties

1. Guntur Sannam S4

Guntur Sannam S4 is India’s benchmark export-grade dried red chilli, traded heavily through Guntur APMC in Andhra Pradesh as well as Khammam and Warangal in Telangana. Its thick pericarp (skin), resonant chili aroma and reliable 35,000–45,000 SHU heat make it a staple for milled chilli powder, crushed red pepper and curry blends across Southeast Asia, the Middle East and Latin America.

2. Teja Chilli (S17)

Teja (S17) is India’s premier high-heat export cultivar (typically 70,000–100,000+ SHU). Slim, glossy and sharply pungent, Teja is sourced in full container loads by capsaicin oleoresin extractors in China, hot-sauce processors in Malaysia, Vietnam and Mexico, and savoury snack manufacturers worldwide.

3. Byadgi Chilli (Kaddi)

Cultivated across Haveri, Byadgi, Dharwad and Gadag in Karnataka, Byadgi red chilli (HS Code 09042110) is globally renowned for its characteristic longitudinal wrinkles, sweet-earthy aroma and exceptional natural pigment (120–160 ASTA) with gentle 5,000–15,000 SHU warmth. Cold-storage stemless Byadgi lots are the gold standard for natural colour-forward spice powders and oleoresin extraction.

4. Kashmiri Red Chilli

Kashmiri-type dried chillies deliver vivid crimson gravy appeal with minimal pungency (~1,000–2,000 SHU). Because market naming can vary, discerning importers always specify verified ASTA colour and SHU limits on the Certificate of Analysis rather than relying on trade names alone. Ideal for tandoori marinades, HORECA gravies and private-label spice blends.

5. Sannam Kurki

Sannam Kurki is a versatile dried milling grade selected by high-volume spice grinders seeking dependable pungency, clean red tone and container-load cost efficiency for everyday curry powders and institutional masalas.

6. 273 Chilli (Guntur 273)

Guntur 273 bridges the gap between pure colour varieties and extreme heat cultivars. Its medium-hot profile and attractive red powder output make it popular with snack and savoury seasoning formulators.

7. 334 Chilli (Sannam 334)

Selected when formulations demand stronger heat than standard S4 without jumping to pure Teja cost levels, 334 performs reliably in pickle masalas, meat rubs, spicy condiments and oleoresin blending.

8. Wrinkle Chilli (Wrinkle 273 / 334)

Featuring textured, wrinkled dried pods and concentrated flavour oils, Wrinkle grades mill cleanly into visually appealing pizza chilli flakes and crushed red pepper sachets with balanced seed-to-pericarp ratios.

9. Ramnad Mundu (Gundu Chilli)

Grown in Tamil Nadu’s Ramanathapuram belt, spherical Ramnad Mundu pods bring a distinctive roasted aroma and medium heat essential for authentic Chettinad masalas, sambar powders and whole-pod tempering packs.

10. Boriya Chilli

Native to Gujarat and southern Rajasthan, dried round Boriya chillies hold their shape during hot-oil tempering and are widely packed in specialty ethnic retail pouches for North American, UK, Australian and GCC supermarkets.

11. Sun-Dried Jwala Chilli

Widely cultivated in North Gujarat, fully ripened and sun-dried red Jwala pods produce a sharp, aromatic chilli powder suited for namkeen seasonings, chutneys and traditional Indian spice mixes shipped in moisture-barrier export packaging.

12. Dhani (Northeast Bird’s Eye Chilli)

Documented by the Spices Board across Mizoram and Manipur, tiny blood-red dried Dhani pods pack intense 50,000–100,000 SHU heat (~41.7 ASTA) for specialty hot condiments, chili oils and pan-Asian sauces.

13. Dried Kanthari Chilli

Sun-dried Kerala Kanthari (Bird’s Eye) chillies serve niche gourmet condiment, pickle and botanical formulation buyers requiring sharp, clean pungency in small-pod formats.

14. Naga King Chilli (Raja Mircha)

Originating in Nagaland and Manipur, dried whole or smoked Naga King Chilli pods approach 800,000–1,000,000 SHU and are procured in sealed food-grade cartons for craft hot-sauce brands and high-potency extracts.

15. Bhut Jolokia (Ghost Pepper)

Exceeding 1,000,000 SHU, dried Bhut Jolokia pods and flakes from Assam and Nagaland serve specialised industrial extractors, extreme heat sauces and novelty seasoning lines under strict operator and moisture controls.

16. Byadgi Dabbi

Shorter and plumper than Byadgi Kaddi, Dabbi pods command a premium for ultra-high ASTA colour and sweet aroma, making them prized in Konkan/Goan masalas, goda masala and clean-label food colouration.

17. Mathania Red Chilli

Sourced from Rajasthan’s Jodhpur-Mathania belt, this variety yields rich Marwari crimson colour with rounded medium warmth ideal for authentic curry pastes, laal maas blends and gourmet retail spices.

18. Ellachipur Sannam

Traded across Maharashtra’s Vidarbha region, Ellachipur Sannam offers robust red-brown colour and brisk heat for regional spice blends, pickle manufacturers and bulk powder milling.

19. Anantapur Chilli

Grown in southern Andhra Pradesh, Anantapur dried chillies provide consistent commercial lots evaluated by SHU, ASTA, moisture and pod length for export blends alongside turmeric fingers, cumin seeds and coriander seeds.

20. Indo-5 & High-Colour Hybrids

Cultivated across Karnataka, Maharashtra and Andhra Pradesh, modern colour-focused hybrids combine strong farm yields with high ASTA pigment and moderate heat for consistent year-round industrial spice milling.

Selection Matrix by Heat Level & Colour Target

Pungency Tier	Varieties in Tier	Typical Export Form & End Use
Mild (1,000–15,000 SHU)	Kashmiri, Byadgi Dabbi, Byadgi Kaddi	Stemless whole pods & 60–80 mesh high-ASTA powder for gravies and marinades
Medium (15,000–35,000 SHU)	Ramnad Mundu, Mathania, Sannam Kurki, 273, Boriya	Whole pods & curry blend powders for retail and private-label packs
Hot (35,000–55,000 SHU)	Guntur Sannam S4, 334, Wrinkle, Dried Jwala, Ellachipur	Whole with/without stem, pizza flakes (3–5 mm) & hot masala powders
Very Hot (70,000–100,000+ SHU)	Teja S17, Dhani, Dried Kanthari	Whole stemless pods, fine hot powder & oleoresin extraction feedstock
Extreme (800,000–1,000,000+ SHU)	Naga King Chilli, Bhut Jolokia	Oven/sun-dried pods & lined-carton specialty lots for craft sauces

Technical Export Checklist: How Importers Specify Indian Red Chilli

Before booking a 20′ FCL (typically 12–13 MT for whole dried chillies in jute/PP bags) or 40′ High Cube container (24–26 MT), international buyers should lock in the following analytical and regulatory parameters:

Cultivar, Crop Year & Stem Format: Specify With-Stem, Stemless (clipped/hand-picked) or Cold-Storage A-Grade lot.
HPLC Scoville Heat (SHU) & ASTA Colour: Define minimum/maximum ranges tested at an ISO/IEC 17025 (NABL) laboratory.
Moisture & Physical Purity: Maximum moisture under 10–11% (prevents sea-transit mould and mycotoxin growth), foreign matter under 1%, loose seed and broken-pod tolerances.
Mycotoxin, Dye & MRL Food Safety: Batch COA confirming Aflatoxin B1 & Total, Ochratoxin A, 100% absence of illegal Sudan I–IV dyes, Salmonella negativity (/25g) and destination pesticide MRL compliance (see our EU & US spice food safety compliance guide).
Destination Customs Permits & FTA Duties: Check mandatory pre-shipment registrations (such as China GACC/CIFER facility number, Indonesia Barantin Prior Notice, Philippines BPI SPSIC or UAE CEPA 0% duty COO) in our live export price tracker and 25-country documentation handbook as well as our India export documentation checklist.

Source Export-Grade Dried Red Chillies with JQ EXPORTS

From cold-storage Byadgi high-ASTA whole & stemless chillies to Guntur Sannam S4, Teja S17, crushed chilli flakes and custom-milled powders, JQ EXPORTS supplies non-perishable, sortex-cleaned Indian spice consignments shipped ex Mundra, Pipavav and Nhava Sheva to 25+ global markets. Explore broader seasonal crop fundamentals in our 2026 Indian spice exports buyer guide, or request a tailored FOB / CIF red chilli export quotation with your target SHU, ASTA colour, packaging (10 kg cartons / 25 kg jute or PP bags / private label) and destination port.

Frequently Asked Questions

Which Indian chilli variety is the hottest?

Bhut Jolokia (Ghost Pepper) and Naga King Chilli from Northeast India are the hottest cultivars, exceeding 800,000 to 1,000,000+ SHU. Among mainstream FCL export grades, Teja (S17) from Andhra Pradesh is the hottest high-volume commercial chilli at 70,000–100,000+ SHU.

Which Indian chilli delivers the highest natural red colour?

Byadgi chilli (especially Byadgi Dabbi and Kaddi from Karnataka) is India’s premier natural colour chilli, routinely achieving 120–160 ASTA colour with mild 5,000–15,000 SHU heat.

What is the main difference between Guntur Sannam S4 and Byadgi chilli?

Guntur Sannam S4 is a thick-skinned, heat-forward Andhra variety (35,000–45,000 SHU, ~32 ASTA) chosen for spicy powders and sauces, whereas Karnataka’s Byadgi is a wrinkled, colour-forward variety (120–160 ASTA, 5,000–15,000 SHU) chosen for deep red visual appeal and sweet aroma.

Which dried Indian chillies are best for commercial chilli powder?

Processors typically mill Sannam S4, 273 or 334 for balanced everyday chilli powder, Teja S17 for extra-hot chilli powder, and Byadgi or Kashmiri grades (or a custom Byadgi + Sannam blend) for vibrant colour-rich retail powders.

What is the standard container loadability for dried red chillies from India?

Whole dried red chillies packed in 25 kg jute or woven PP bags typically load 12 to 13.5 MT per 20′ FCL and 24 to 26 MT per 40′ High Cube container; milled red chilli powder in 25 kg bags or lined cartons loads 16 to 18 MT per 20′ FCL.

Does JQ EXPORTS supply whole dried chillies, flakes and chilli powder in bulk?

Yes. JQ EXPORTS supplies export-grade whole dried chillies (with stem and stemless), crushed flakes and milled chilli powder backed by NABL batch COA (Aflatoxin, Sudan I–IV free, moisture and SHU/ASTA verification), DPPQS Phytosanitary Certificate and preferential FTA Certificates of Origin.

20 Indian Chilli Varieties: Heat, Colour, Uses and Growing Regions

Quick Buyer Matrix: Which Indian Chilli Should You Select?

Understanding Chilli Heat (SHU) vs Natural Colour (ASTA)

20 Dried Indian Chilli Varieties at a Glance