Red Chilli & Chilli Powder (Capsicum annuum)

· Teja S17 Whole & Powder (High Heat / Pungent Grade)

Specifications: Capsaicin heat of 75,000 - 100,000 SHU; ASTA color 50-70; moisture ≤10.0%

Forms: Stem-on, stemless, or fine powder

Primary Use: Hot sauce manufacturers, spicy seasoning blenders, Asian food processors

· Byadgi / Kashmiri Grade Whole & Powder (High Color / Low Heat)

Specifications: ASTA color value of 100 - 160+ ASTA; mild pungency of 10,000 - 25,000 SHU

Character: Deep crimson pigmentation, glossy skin, sweet-aromatic mild heat

Primary Use: Premium European buyers, retail jar packagers, curry powder manufacturers

· Steam-Sterilized Powder, Crushed Flakes & S4/Sanam Grade

Custom ground chilli powder (Mesh 40-80) or crushed pizza flakes (Mesh 8-18) treated via HTST steam sterilization for Salmonella-absent, low TPC results, alongside the balanced S4/Sanam grade (35,000-50,000 SHU, ASTA 60-80) machine-cleaned for mass food blenders, institutional caterers, and bulk commercial buyers.