Product Export Guide
A buyer's overview of Indian dry red chilli: Guntur varieties, Teja and 334, SHU and ASTA, whole versus ground, aflatoxin testing and destination requirements.
Dry red chilli sourced from the Guntur belt, one of India's principal chilli-growing regions, available whole and as ground powder for international food distributors, food-service buyers and manufacturers requiring a consistent colour and heat profile. Grade and heat level are confirmed with the supplying source per order.
ShankuChakra is a merchant exporter: we coordinate sourcing, specification and export documents with qualified suppliers, and we do not yet have an existing customer base to cite.
| Origin | Guntur, Andhra Pradesh |
|---|---|
| Forms | Whole Dried Chillies; Ground Chilli Powder |
| Packaging | Retail pouch; Bulk PP bag |
| HS code | 09042110 |
| MOQ | 100 kg (indicative — confirmed per order, packaging and destination) |
| Moisture | ≤ 12% (typical range) |
| Pungency (Scoville) | 15,000 – 40,000 SHU (typical range, variety-dependent) |
| Ash Content | ≤ 7% (typical range) |
| Aflatoxin B1 + Total | Within Codex / destination-market limits (confirmed per shipment) |
| HS Code — Ground Powder | 09042211 (whole dried chilli is 09042110, above — confirm both with your broker) |
Figures are typical ranges, confirmed against the specific lot before shipment and not guaranteed. Download the spec sheet (PDF).
Dry red chilli is graded first by variety — Teja, 334 and Sannam are the principal Guntur-belt varieties we source — then by form and processing. Heat (SHU) and colour value (ASTA) are confirmed against the specific lot at enquiry stage rather than published as a fixed figure, since both vary genuinely by variety and season.
A hybrid variety bred for high pungency, grown predominantly in the Guntur belt of Andhra Pradesh and adjoining Telangana districts — the variety buyers usually name when targeting a distinctly spicy end product. See our Teja red chilli page for more detail.
Other commercially traded Guntur-belt varieties, each with a different heat and colour profile from Teja — SHU and ASTA colour value confirmed per lot rather than assumed from the variety name.
Holds pungency and colour longer in storage than ground powder. Stemless (destemmed) processing is a separate, frequently requested step for bulk export — improves packing density and reduces foreign-matter content — confirmed and priced separately at enquiry.
Ready for direct use but loses colour value and volatile compounds faster than whole chillies — ask for the milling date and post-milling storage conditions.
Buyer's Guide
Step-by-step guide to importing dry red chilli from India — variety, specification, quotation, sampling, documents, landed cost and clearance.
Buyer's Guide
What buyers should know before importing dry red chilli from Guntur — heat level, aflatoxin limits, whole vs. powder, and how to read a chilli spec sheet.
Buyer's Guide
What SHU (pungency) and ASTA (colour) measure in chilli, how each is tested, and how to write both into a specification.
Buyer's Guide
What Teja chilli actually is, why buyers ask for it over other Guntur varieties, and what to confirm before ordering — heat level, processing and specification.
Product Guide
Why Teja and S-17 usually name the same Guntur hybrid, not two varieties, and how they compare to 334 and Sannam S4 on heat and colour.
Destination Guide
Importing Indian dry red chilli into the UAE — Dubai Municipality registration, Arabic labelling, GCC aflatoxin limits, CIF vs CFR to Jebel Ali, and clearance.
Reference
What aflatoxin, pesticide residue (MRL) and microbiological testing check on a spice shipment, why limits differ by destination, and what to ask a supplier for.
Requirements vary by product and destination and change over time. This page is orientation, not legal or customs advice, so confirm with your customs broker.
Share quantity, packaging and destination to receive a procurement-ready quote.