Red Chilli
Whole, crushed, and powdered red chilli from India's premier growing belts — Guntur (balanced heat/colour), Byadgi (high colour, low heat), and Teja (extreme pungency). ASTA and SHU verified by lab, every export lot.
About Indian Red Chilli
Red chilli (lal mirch), the dried fruit of Capsicum annuum, is India's largest spice export by value — the country accounts for over 36% of global chilli production and trade. Unlike most spices, red chilli quality is defined by two independent, lab-verified metrics: ASTA colour value (red pigment intensity) and SHU — Scoville Heat Units (pungency from capsaicin). These two numbers, not appearance alone, determine which buyers a given lot suits.
Nexus Global Exim supplies three benchmark varieties. Guntur Sannam (Andhra Pradesh) is the industry workhorse — balanced heat (30,000–35,000 SHU) and moderate colour (100–120 ASTA), used across curry powders, sauces, and general spice blends. Byadgi (Karnataka) trades heat for colour — mild pungency (8,000–16,000 SHU) paired with exceptional deep-red ASTA values (100–150+), making it the preferred raw material for oleoresin extraction, natural food colouring, and cosmetics. Teja (Telangana/Andhra Pradesh) sits at the opposite extreme — 75,000–110,000+ SHU — supplying the sauce, capsaicin-extraction, and extreme-heat segments.
Every export lot is tested for ASTA and SHU by accredited labs, along with aflatoxin, moisture, and microbial safety (Salmonella, E. coli). We supply whole pods (stem or stemless), crushed flakes, and powder, matched to your target ASTA/SHU specification.
| Parameter | Specification |
|---|---|
| Botanical Name | Capsicum annuum |
| Family | Solanaceae |
| Common names | Lal Mirch, Red Chilli, Dry Chilli |
| Origin | Guntur & Khammam (Andhra Pradesh), Byadgi (Karnataka), Teja belt (Telangana) |
| HS Code | 0904.21 (whole, dried) / 0904.22 (crushed/ground) |
| ASTA colour value | 40–150+ (variety dependent) |
| SHU (pungency) | 8,000–110,000+ (variety dependent) |
| Moisture | Max 10–12% |
| Forms | Whole (stem / stemless), Crushed flakes, Powder |
| Testing method | ASTA via spectrophotometry; SHU via HPLC |
| Key contaminant checks | Aflatoxin, Sudan dye (illegal colourant), pesticide MRL |
30,000–35,000 SHU, 100–120 ASTA. The gold standard for balanced heat and colour — curry powders, sauces, general spice blends.
8,000–16,000 SHU, 100–150+ ASTA. Preferred for oleoresin/paprika colour extraction, cosmetics, and premium meat processing.
75,000–110,000+ SHU. The benchmark for hot sauce, capsaicin extraction, and extreme-heat formulations.
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✓ Certificate of Analysis — ASTA, SHU, aflatoxin, moisture
✓ Phytosanitary Certificate
✓ Certificate of Origin
✓ Commercial Invoice & Packing List
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