Red Chilli – The Hot Spice

Red Chilli – The Hot Spice

    Product Title Specification
    Scientific Name Capsicum annuum
    Active Ingredient Capsaicin (0.15 – 0.70 %)
    Pungency Measurement Unit Scoville Heat Units (1000-80000+ SHU)
    Benefits Detoxicant, Fights Cancer, Pain Killer, Helps Digestion, etc
    Uses Culinary, Medicinal, Cosmetic, Farm Protection, Pepper spray etc
    Varieties Byadgi/Haveri (Dabbi & Kaddi), Teja (S17)/Guntur Teja, Sannam (S4/334/S10)/Guntur Sannam, Wrinkled/Semi Wrinkled (273), Chapata/Tomato, Kashmiri, Mundu (S9), Bird’s Eye Chilli/Dhani, Indo 5/Endo 5, Wonder Hot (S27), Ghost Chilli (Read More)
    Colour Measurement Unit ASTA color value (30-200)
    Packaging Available 50 g, 100 g, 250 g, 500 g, etc (with private labelling), 25kg, 50kg (Bulk)
    Packaging Material PP/HDPE bags, Gunny/Jute poly laminated bags, Aluminium Foil bags, etc
    Minimum order quantity 500 kgs / 0.5 MT
    Form Whole (Stemcut or Stemless) /Grounded/ Flakes
    Sizes Measurements 1 – 16 cms (Whole), 6-20 Mesh (Flakes), 40-80 Mesh (Grounded)
    Shelf Life 6 months
    Cleaning Process Machine Cleaned, Sortex, Hand Cleaned
    Drying Process Air Dried, Sun Dried, Solar Tunnel Dried (Natural) & Oven/Dehydrator (Electric)
    Having its origin from the Mexico region of South America, Chillies have been part of the Human Diet from over 7500 BC. This HOT Spice has not only Culinary Uses but also medicinal use, In May 28, 1498, Chili was brought to India by the Portuguese explorer Vasco-da-Gama.

    Do u know what makes our chillies Hot - “Capsaicin” , which is measured in Scoville Heat Unit, More the SHU the Hotter the pepper is.

    We absolutely assure that every step is taken to ensure the best quality reaches our Client. We adhere to food safety norms and take special care to check our products for Heavy Metals, Pesticides Residue, Ash content, Foreign Matter, Ethylene Oxide Etc.
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