"Third repeat order this year. Documentation was on our desk before the vessel sailed and moisture on arrival was inside spec. Their QA sheet matches what actually lands in the container, that's rare."
Red Chilli (Whole) Exporter
Teja S17, Sannam S4, Byadgi Kaddi & Wonder Hot 334, sortex, low aflatoxin.

Red Chilli (Whole)
Teja S17, Sannam S4, Byadgi Kaddi & Wonder Hot 334, sortex, low aflatoxin.
- Origin
- Guntur, AP
- Top markets
- Bangladesh · SE Asia · GCC
- Origin-verified sourcing, direct from Guntur, AP.
- Lab-tested to spec: pre-shipment COA from NABL / ISO 17025 accredited labs, EU-MRL & FSSAI compliant.
- Global logistics, regularly shipped to Bangladesh · SE Asia · GCC.
- APEDA & IEC registered: Phytosanitary, COO, Halal & Organic certificates on request.
Red Chilli (Whole) varieties we export
Andhra Pradesh, SHU 75,000–1,00,000, ASTA 45–65, high pungency export.
Guntur, SHU 30,000–40,000, ASTA 32–40, balanced heat + color.
Karnataka, SHU 8,000–15,000, ASTA 100–120, deep red, wrinkled, oleoresin.
Guntur hybrids, SHU 40,000–60,000, ASTA 35–45, bulk food industry.
Red Chilli (Whole) grades & specifications
All grades below are traded actively. Custom specifications, private-label packing and blend ratios available on request.
- Teja S17
Andhra Pradesh, SHU 75,000–1,00,000, ASTA 45–65, high pungency export.
- Sannam S4 (334)
Guntur, SHU 30,000–40,000, ASTA 32–40, balanced heat + color.
- Byadgi Kaddi (KDL)
Karnataka, SHU 8,000–15,000, ASTA 100–120, deep red, wrinkled, oleoresin.
- Wonder Hot / 273 / 341
Guntur hybrids, SHU 40,000–60,000, ASTA 35–45, bulk food industry.
- Kashmiri Chilli
SHU 1,000–2,000, ASTA 90–110, mild, deep red, culinary premium.
How every spec is measured & verified
SHU (Scoville) measured by HPLC per ASTA 21.3; ASTA colour by extract absorbance at 460 nm.
- Pungency (SHU)Unit:SHURange:1,000 – 100,000 (variety-dependent)Method:HPLC capsaicinoids × 16Standard:ASTA 21.3
- Colour valueUnit:ASTA unitsRange:32 – 160Method:Acetone extract, 460 nmStandard:ASTA 20.1
- MoistureUnit:%Range:≤ 11.0Method:OvenStandard:ISO 939
- Aflatoxin B1 / TotalUnit:ppbRange:≤ 5 / ≤ 10Method:HPLC-FLDStandard:EU 1881/2006
- Sudan I–IV dyesUnit:mg/kgRange:Not detectedMethod:LC-MS/MSStandard:EU 2003/460/EC
- Broken / stemlessUnit:%Range:≤ 5.0Method:VisualStandard:Spices Board
- SalmonellaUnit:per 25 gRange:AbsentMethod:ISO 6579Standard:EU / USDA
Specifications shown reflect typical export lots. Every shipment ships with a lot-specific COA and pre-shipment inspection report from a NABL / ISO 17025 accredited lab.
Other spices




Every shipment, audit-ready
Government-recognised, third-party audited and dispatch-verified. Certificates travel with each container.
FSSAI
Food Safety & Standards Authority of India
APEDA
Agricultural & Processed Food Products Export Development Authority
Spices Board
Government of India, Registered Exporter
ISO 22000
Food Safety Management System Certified
HACCP
Hazard Analysis & Critical Control Points
Organic / Halal
India Organic (NPOP) & Halal India certified lines
Trusted by importers in 30+ countries
Verified reviews from wholesalers and distributors sourcing directly from us.
"We audit every India supplier annually. Prasangi cleared APEDA and our internal pesticide-residue test on the first pass. Communication in English is direct, no back-and-forth on Incoterms."
"Switched to Prasangi after two years of inconsistent grading elsewhere. Samples matched shipment 1:1. Payment terms were fair and they held the price when the market moved against them."
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