Capsicum annuum L. · Family: Solanaceae · Dried Fruit, Whole & Ground
Indian chilli is bought on two independent scales — ASTA colour and SHU heat — and the variety names encode which. Byadgi delivers deep colour at low heat; Teja delivers heat with modest colour. We certify both per lot, test Sudan dyes as standard, and ship from Guntur, the world's largest chilli trading hub.
Colour and heat are separate purchases, and the variety tells you which
India is the world's largest producer and exporter of chilli, and Guntur in Andhra Pradesh is the largest chilli trading hub on earth. That depth of market is the practical reason to buy Indian chilli: multiple varieties, genuine grade differentiation and liquidity across the season.
The essential thing to understand is that chilli is bought on two independent scales. ASTA colour value measures the red pigment; SHU measures pungency. They come from unrelated constituents — carotenoids and capsaicinoids respectively — and they do not track each other. A chilli can be intensely red and mild, or fiercely hot and dull.
Indian variety names encode that trade-off, which is why they function as grade names rather than as botanical distinctions. Byadgi from Karnataka is prized worldwide for deep red colour at low heat. Teja is a high-heat variety with modest colour. Kashmiri gives bright colour with gentle heat. S4 / Wonder sits in the middle. Specifying "chilli" without a variety has not yet described what you want.
We certify ASTA colour per lot, state SHU by grade, test Sudan dyes as standard given the documented adulteration history, and verify EU MRL compliance per lot rather than per contract.
What produces colour and what produces heat
The red carotenoid pigments measured as ASTA colour value. Byadgi is prized precisely because it carries these at high level with little capsaicin.
The pungent capsaicinoids measured as SHU. Unrelated to the pigments — which is why colour and heat are specified separately.
The wider carotenoid complex contributing to overall colour and to the material's value as a natural colourant.
The characteristic chilli aroma, more prominent in whole pods than in long-stored ground material.
Ground chilli loses colour and aroma faster than whole pods and is more exposed to adulteration — whole pods ground on receipt is the higher-integrity route where a buyer can do it.
Not naturally present. Illegal industrial azo colourants historically added to enrich faded material. Tested and reported negative.
Why buyers specify Indian chilli by grade
The colour figure that governs dosing in colour-led applications, certified on the lot you are buying.
Heat specified independently of colour, because the two come from unrelated constituents.
Chilli carries a documented adulteration history and continuing EU import controls. Testing is standard here, not a premium service.
Per lot rather than per contract — a certificate covering an earlier lot does not help when this one is sampled.
The world's largest chilli trading hub and the region prized for colour, giving genuine grade choice.
Whole pods, stemless, crushed or ground to a specified mesh, in buyer-specified packing.
These are functional and physico-chemical properties of the actives; SV Botanica does not make medical or therapeutic claims for this ingredient.
The four grades that define the Indian chilli trade
| Grade | Standardisation | Form | Best For | Solubility |
|---|---|---|---|---|
| Kashmiri (Mild, High Colour) Colour grade | ASTA 60–90+; SHU 1,000–5,000 (mild) | Deep red, wrinkled pod | Colour-focused food applications, tandoori | Whole & ground |
| Byadgi (Mild, Deep Red) Premium colour | ASTA 80–120+; SHU 5,000–15,000 (mild) | Dark red, wrinkled pod | Premium colour, sauces, oleoresin feedstock | Whole & ground |
| S4 / Wonder (Medium Heat) Balanced | ASTA 40–70; SHU 20,000–50,000 | Bright red, thin skin | General food manufacturing, seasoning | Whole & ground |
| Teja (High Heat) Heat grade | ASTA 20–40; SHU 80,000–150,000+ | Small, deep red pod | Hot sauces, high-heat products, capsaicin extraction | Whole & ground |
| Custom Blends To specification | Blended to a target ASTA and SHU | Grade-dependent | Where a specific colour-heat balance is required | Whole & ground |
The variety names are grade names. They encode the colour-to-heat trade-off that defines this trade: Byadgi and Kashmiri deliver colour with restraint on heat, Teja delivers heat with modest colour, S4 sits between. Because ASTA and SHU are independent, a buyer should state both targets — and where an existing product needs matching, a blend to a specified ASTA and SHU is usually more reliable than chasing a single variety across seasons. Note that whole pods hold colour and aroma better than ground material and are less exposed to adulteration; where a buyer can grind on receipt, that is the higher-integrity route. For extracted forms see chilli oleoresin, paprika oleoresin and capsicum oleoresin.
Export specification for Indian chilli, whole and ground. Values are specification limits and typical grade ranges; a batch-specific CoA is issued per shipment.
| Parameter | Specification / Limit | Method |
|---|---|---|
| Botanical Source | Capsicum annuum L. | — |
| Plant Family | Solanaceae | — |
| Part Used | Dried fruit (pod) | — |
| Country of Origin | India | — |
| Form | Whole pod, stemless, crushed or ground | — |
| Colour | Bright to deep red, grade-dependent | Organoleptic |
| Odour & Taste | Characteristic, pungent | Organoleptic |
| ASTA Colour Value | 20–120+ by grade — certified per lot | ASTA method |
| Pungency (SHU) | 1,000–150,000+ by grade | HPLC (capsaicinoids) |
| Moisture (% w/w) | NMT 12 | Gravimetric |
| Extraneous / Foreign Matter (%) | NMT 1.0 (NMT 0.5 on premium grades) | Manual |
| Stem Content | Stemless grades available — specified at order | Manual |
| Damaged / Broken Pods (%) | To grade — specified at order | Manual |
| Mesh (ground) | Buyer-specified | Sieve |
| Pesticide Residues | EU Regulation (EC) No 396/2005 MRL compliant — tested per lot | GC-MS / LC-MS/MS |
| Aflatoxin | Total NMT 10 ppb; B1 NMT 5 ppb — EU compliant | HPLC-FLD |
| Heavy Metals | Lead NMT 3 ppm, Cadmium NMT 0.2 ppm | ICP-MS |
| Sudan Dye | Negative — tested per EU requirements | By HPLC / LC-MS-MS |
| Microbial | Salmonella absent/25g; TPC NMT 100,000 cfu/g | USP <2021> / <2022> |
| Ethylene Oxide (ETO) | Not treated — declaration provided | LC-MS/MS (on request) |
| Irradiation | Non-irradiated grade available on request | Declaration |
| Organic | USDA NOP / EU Organic available | Certification |
| Kosher / Halal | Certified (on request) | Certification |
| HS Code | 0904.21 (Whole); 0904.22 (Ground) | — |
| Documentation | Phytosanitary Certificate, CoA, MSDS, Allergen Declaration, Non-GMO | — |
| Packaging | Buyer-specified — jute, PP, multi-wall paper or vacuum | — |
| Storage | Cool, dry, well-ventilated; away from direct sunlight and strong odours | — |
Read ASTA and SHU as two separate purchases. ASTA colour value measures the carotenoid pigment fraction; SHU measures capsaicinoid pungency. They arise from unrelated constituents and do not predict each other, which is exactly why Byadgi (high colour, low heat) and Teja (high heat, lower colour) exist as distinct grades rather than as stronger and weaker versions of one product. State both targets on your specification. Sudan dye testing is standard on this product and should be treated as non-negotiable. Sudan dyes are illegal industrial azo colourants with a documented history of use to enrich faded or weak chilli material; their discovery prompted large-scale European product withdrawals and led to sustained official import controls on chilli and chilli-derived products from several origins. Buyers should also confirm the current control status for their destination before shipping, since listings and sampling frequencies are revised. Pesticide MRL is tested per lot, not per contract — the distinction matters when a consignment is sampled at the border.
From Guntur pod to certified consignment — graded, tested, documented
Sourcing & Grading: Sourced from Guntur in Andhra Pradesh, the world's largest chilli trading hub, and from Karnataka's Byadgi region where colour rather than heat is the objective. Material is graded on ASTA colour and pungency, with stemless, sortex-cleaned and machine-cleaned options specified at order.
Testing: Every lot is certified for ASTA colour, with SHU determined by capsaicinoid HPLC. Sudan dyes are tested and reported negative, and pesticide residues are tested per lot against EU MRL limits. Aflatoxin, heavy metals by ICP-MS and a full microbiological panel are run on every consignment, with non-irradiation and non-ETO declarations as standard.
Documentation: Every shipment is supplied against a batch-specific Certificate of Analysis with Phytosanitary Certificate, MSDS, allergen and non-GMO declarations. Non-irradiation and non-ETO declarations are standard; organic, Halal and Kosher certification are available on request. See our guides on EU pesticide MRL compliance and EU import requirements.
What backs every batch of Chilli spice
Key information for global product registration and labelling
The compliance issue that defines chilli trading, and one where the history is worth knowing rather than discovering. Sudan dyes are illegal industrial azo colourants that have been used to enrich the appearance of faded or weak chilli material. Their discovery in chilli products prompted large-scale product withdrawals across Europe and led to sustained official import controls on chilli and chilli-derived products from a number of origins. Practical consequences: Sudan I–IV testing is a baseline expectation on this commodity rather than a premium service; consignments may face increased official controls at the EU border depending on origin and the current listing, which affects sampling frequency and clearance time; and a supplier who does not test routinely is not equipped for this trade. We test and report negative on every lot, and would encourage buyers to confirm their destination's current control status before shipping.
Whole spices from India face closer residue scrutiny than most agricultural imports, and pesticide MRL is where consignments are most often stopped. We test per lot rather than per contract against EU Regulation (EC) No 396/2005 limits, because a certificate covering an earlier lot does not help when the current one is sampled at the border. Buyers should also confirm whether their commodity and origin currently sit on any increased-controls listing, since those are revised periodically and determine sampling frequency on arrival. Ethylene oxide remains one of the most common reasons Indian spice consignments are refused in the EU: we supply a non-treatment declaration as standard and can test by LC-MS/MS on request.
Supplied from India by SV Botanica — FSSAI Central Licence holder, Spices Board and APEDA registered exporter. Sourced from Guntur (Andhra Pradesh) and Byadgi (Karnataka), with ASTA colour and capsaicin content certified per lot. Shipped against a batch-specific Certificate of Analysis with Phytosanitary Certificate and full export documentation. Packing is buyer-specified, and container stuffing photographs are provided on request.
Guides on chilli grades, colour and compliance
Why ASTA and SHU are independent specifications, and how SHU is derived.
ComparisonWhere Byadgi colour grades go once extracted.
RegulatoryResidue limits, per-lot testing and what stops consignments at the border.
RegulatoryDocumentation, controls and border expectations for Indian spices.
Other capsicum products and whole spices from our range
Technical and commercial questions answered by our ingredients team
Kashmiri, Byadgi, S4 and Teja grades — whole or ground — with ASTA colour certified per lot, SHU stated, Sudan dyes tested and EU MRL verified per lot. Tell us your colour and heat targets.
Supplied as a bulk ingredient for further manufacture. Buyers are responsible for compliance with the regulations of their destination market. This product is not intended to diagnose, treat, cure or prevent any disease.
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