S273 chilli is a Semi-Wrinkled chillies and has a Long size with medium heat, Its mostly used for culinary purpose globally. Supplied in the form of Whole dried red chilli with or with out stem , Powder for frying and crushed chilli flakes for garnishing purpose. It has high demand in Domestic as well as in International market.
SPECIFICATION :
- General Character – Semi-Wrinkled, Dark Red Color, Thick Skin, less seeded & moderate hot.
- ASTA color value – 80 – 100
- Pungency – 16,000 – 22,000 SHU
- Capsaicin – 0.726%
TYPES:
- S273 chilli with stem
- Semi-Wrinkled S 273 chilli Stemless
- Crushed dry red chilli flakes
- Dried red chilli pepper powder
Teja chilli is the finest grade of Guntur chillies in India. Its mostly produced in the southern states of Indian fertile land and exported as whole Dried red chilli or Powder form, Usually bright red in color. Its also known as S17 Type chilli. Teja S17 chilli has fiery heat and considered one of the hottest chillies in India. Its one of the popular chillies among international buyers and perfect for stir-fry, soups, and stews.
SPECIFICATION :
- General Character – Bright Red Color, Thin Skin & Fiery hot.
- ASTA color value – 50 – 70
- Pungency – 65,000 – 85,000 SHU
- Capsaicin – 0.589 %
TYPES:
- Teja S17 type Chilli with stem
- Dry red Teja S17 Chilli Stemless
- Crushed dry red chilli flakes
- Dried red chilli pepper powder
Guntur Sannam chilli or Capsicum annuum var longhum is also known as S4 Sannam chilly & Its widely produced in the state of Andhra Pradesh & Telangana of India. S4 Type of chilli is mostly popular among International market and Its named for its High Quality,mainly used for Pungency, Extraction & derivation of capsaicin. It has a thick skin, Red, Hot & pungent.
SPECIFICATION :
- General Character – Thick skin, Red & Hot
- ASTA color value – 32 – 34
- Pungency – 35,000 – 40,000 SHU
- Capsaicin – 0.226 %
TYPES:
- Sannam s4 type Chilli with stem
- Guntur Dry red sannam s4 Chilli Stemless
- Crushed dry red chilli flakes
- Dried red chilli pepper powder
