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Dry red chilli varieties

Three varieties across the pungency range. Compare the specifications below, then open a variety for its full sheet and packing options.

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All three, side by side

The full specification for each variety in one view. Figures use tabular alignment so ranges compare cleanly.

Pungency comparison

SHU · Scoville heat units
Teja
Teja: 80,000–100,000 Scoville heat units
80,000–100,000
Byadgi
Byadgi: 8,000–15,000 Scoville heat units
8,000–15,000
Sannam
Sannam: 35,000–50,000 Scoville heat units
35,000–50,000
Specification comparison of Teja, Byadgi and Sannam S4 dry red chilli
SpecificationTeja (S17)Very highByadgiLowSannam (S4)Medium-high
PungencyVery highLowMedium-high
Scoville (SHU)80,000–100,000 SHU8,000–15,000 SHU35,000–50,000 SHU
ColourBright redBright red, high natural colour valueDeep red
Moisture≤ 12%≤ 12%≤ 12%
Foreign matterMax 1%Max 1%Max 1%
FormStemless / with stemStemless / with stemStemless / with stem
HSN code090421100904211009042110
Best suited forBest suited for hot sauce, oleoresin extraction and high-pungency spice blends.Best suited for colour extraction, as a paprika substitute and for mild curry bases.Best suited for general-purpose culinary use, with balanced heat and colour.
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All varieties: HSN 09042110 · minimum order 1 MT (1,000 kg) · moisture ≤ 12% · foreign matter max 1%.

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