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Byadgi, Teja, Guntur, Kashmiri: A Guide to Indian Dried Chillies

9 October 2026 · 6 min read · Sunita Agri Exports Export Team

Byadgi, Teja, Guntur, Kashmiri: A Guide to Indian Dried Chillies

India is the largest exporter of dried red chillies, and the varieties differ a lot. Some are bought for heat, some for colour, and some for a balance of both.

The main varieties

  • Guntur Sannam (S4 / 334): the volume chilli from Andhra Pradesh, with medium-high heat and good red colour. Used for chilli powder, sauces and general cooking.
  • Teja (S17): small and very hot. Bought for pungency, hot sauces and capsaicin extraction.
  • Byadgi: from Karnataka; wrinkled skin, deep red colour, low heat. Prized for colour and for paprika oleoresin.
  • Kashmiri: bright red with mild heat; used for tandoori dishes and colour in curries.
  • Resham Patti and Wonder Hot: from Gujarat and Karnataka respectively, bought for their mix of colour and heat.

How chillies are specified

Colour is measured in ASTA units: the higher the number, the deeper the red. Heat is measured in Scoville heat units (SHU) or as capsaicin content. Buyers also state whether they want the stem on or off (stemless chillies cost more but save labour), the share of broken pods allowed, moisture, and aflatoxin limits.

Blending for powder

Many powder makers blend a high-colour chilli such as Byadgi with a hotter chilli such as Teja to reach a target colour and heat. If you sell powder, specify the final ASTA and SHU you need and let the exporter propose a blend.

Food safety

Chillies are prone to aflatoxin if dried or stored badly. Ask for test results on every lot, and for steam sterilisation if your market has strict microbiological limits.

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