Red Chilli
Colour, heat and character
Whole dried red chillies and powder in a range of heat and colour profiles.
Our contract spec, in the open.
| Parameter | RusNex spec | Typical market grade | Test method |
|---|---|---|---|
| Moisture | ≤ 10% | 8 – 12% | AOAC 925.10 |
| Foreign matter | ≤ 0.5% | 1 – 3% | Visual / sieve |
| Purity | ≥ 99.5% | 97 – 98% | ISO 927 |
| Total ash | ≤ 7% | 9 – 12% | ISO 928 |
| Pesticide residue | EU MRL compliant | Not always tested | GC-MS / LC-MS |
| Aflatoxin (total) | ≤ 4 ppb | ≤ 10 ppb | HPLC |
| Packing | 25kg PP bags or corrugated export cartons | Standard PP bags | Food-grade certified |
| Shelf life | 12 months | 6 – 9 months | Accelerated study |
Parameters are indicative of our standard export grade for red chilli and are confirmed against your specification before every contract. A full certificate of analysis ships with each consignment.
Red Chilli — export-grade specification
From the mild Kashmiri to the fiery Guntur Sannam, we offer the full spectrum of Indian chilli — measured by ASTA colour value and Scoville heat. Sortex-cleaned, stem-removed and steam-sterilised for direct use by spice blenders and food processors globally.
- 01ASTA colour value 60–180 depending on grade
- 02Scoville range from 1,500 to 50,000 SHU
- 03Low aflatoxin and pesticide-residue tested
- 04Whole, crushed, deseeded and powder forms
Four variants of red chilli we ship.
Every buyer's specification is different. Choose from the variants below — or share your target profile and we'll blend to order.
Kashmiri Chilli
Deep red colour, mild heat — prized for its vivid pigment.
Guntur Sannam (S4)
Bright red, medium heat — the workhorse of Indian cuisine.
Teja (S17)
Slim, intensely hot chilli with high oleoresin content.
Chilli Powder
Uniformly ground with adjustable heat and colour blends.
