Vedafox Group is a leading Indian manufacturer, supplier, and exporter of premium chilli products, delivering high-quality dry red chillies to global markets. Known for exceptional heat, vibrant colour, and authentic flavour, our chillies are processed under rigorous quality systems to match the expectations of food brands and ingredient blenders worldwide.
With access to major chilli-growing belts and a fully integrated value chainโfrom farm sourcing to cleaning, grading, and packagingโwe ensure consistent pungency, low impurity levels, and traceability across every batch. Our portfolio covers whole chillies, crushed chillies, and chilli powder, customised to your SHU and mesh requirements.
Package Type:
50KG
60KG
25KG
25KG
Container Loadability:
Shipping Specifications:
40 FT Container: 20โ21 Metric Tons capacity
Minimum Order Quantity: 1 ร 20 FT container
Sample Availability: Product samples available for quality verification
Storage & Shelf Life:
Shelf Life: 18โ24 months in sealed containers
Protection: Jute bags with HDPE inner lining prevent moisture/light
Premium Red Chili Varieties:
Heat Level:
35,000-45,000 SHU (Extremely Hot)
Color:
Deep red with excellent color retention
Characteristics:
Smooth skin, high capsaicin content, premium grade
Applications:
Hot sauces, spice blends, oleoresin extraction, pharmaceutical applications
Origin:
Andhra Pradesh, India
Export Markets:
USA, Europe, Middle East, Southeast Asia
Heat Level:
30,000-40,000 SHU (Very Hot)
Color:
Deep red, high colour value
Characteristics:
Thick flesh, bold flavour, widely used for extraction
Applications:
Oleoresin, curry powders, food colouring, masala blends
Origin:
Guntur, Andhra Pradesh, India
Export Markets:
USA, Europe, Middle East, Asia
Heat Level:
2,500-5,000 SHU (Mild to Medium)
Color:
Deep red, prized for colour rather than heat
Characteristics:
Wrinkled skin, low pungency, high colour retention
Applications:
Food colouring, paprikas, decorative spice, biryani masala
Origin:
Karnataka, India
Export Markets:
Europe, Middle East, Southeast Asia
Heat Level:
18,000-25,000 SHU (Medium to Hot)
Color:
Bright red, good color consistency
Characteristics:
Smooth skin, balanced heat and color, versatile applications
Applications:
General spice blends, commercial food processing, retail packaging
Origin:
Andhra Pradesh, Karnataka
Export Markets:
Global distribution, commercial food manufacturers
Heat Level:
5,000-10,000 SHU (Mild)
Color:
Deep red, vibrant color with minimal heat
Characteristics:
Mild heat, exceptional color, aromatic properties
Applications:
Tandoori preparations, color enhancement, premium culinary applications
Origin:
Kashmir, India
Export Markets:
International restaurants, gourmet food processors
Product Origins:
Secondary: Telangana (Nizamabad) - 35%
Tertiary: Karnataka, Maharashtra - 25%
Technical Specifications - Premium Quality Standards
Primary Product Specifications::
| Properties | Values and Limits | Quality Standards |
|---|---|---|
| Product Name | Dry Red Chili (Multiple Varieties) | Premium Export Grade |
| Botanical Name | Capsicum annuum | Scientific Classification |
| Heat Range | 5,000-45,000 SHU | Scoville Heat Units |
| ASTA Color | 120+ Units | High Color Intensity |
| Moisture Content | 10-12% Maximum | Optimal Preservation |
| Capsaicin Content | 0.5-1.8% | Natural Pungency Compound |
| Origin | India (Multiple States) | Premium Growing Regions |
| Forms Available | Whole, Powder, Flakes, Crushed | Multiple Processing Options |
Advanced Quality Parameters:
| Quality Standards | Specification | Testing Method |
|---|---|---|
| Appearance | Bright red, uniform color | Visual grading |
| Texture | Properly dried, intact shape | Physical inspection |
| Foreign Matter | Maximum 2% | Cleaning verification |
| Broken Pieces | Maximum 5% | Physical sorting |
| Aflatoxin Content | Below 10 ppb | Laboratory analysis |
| Pesticide Residues | Below MRL limits | Chemical testing |
Red Chili Harvest Calendar
| Month | Activity | Quality Status | Availability |
|---|---|---|---|
January
|
Early harvest begins | Good quality | Limited availability |
|
February
|
Main harvest season | Peak capsaicin content | Fresh crop available |
|
March
|
Harvest continuation | Maximum heat and color | Best pricing |
|
April
|
Peak harvest period | Optimal processing quality | High availability |
|
May
|
Harvest completion | Good quality maintenance | Processing begins |
|
June-December
|
Storage & Supply | Maintained quality | Year-round availability |
International Names
English:
German:
French:
Spanish:
Arabic:
Chinese:
Japanese:
Advanced Red Chili Processing - From Harvest to Export Quality
Comprehensive Processing Stages:
ยทย ย ย ย Optimal Maturity: Chilies harvested at peak ripeness for maximum heat and color
ยทย ย ย ย Variety-Specific Timing: Different varieties harvested based on optimal capsaicin development
ยทย ย ย ย Quality Selection: Manual sorting to remove damaged, immature, or diseased pods
ยทย ย ย ย Immediate Processing: Quick processing to prevent quality deterioration
ยทย ย ย ย Primary Cleaning: Removal of stems, leaves, and foreign matter
ยทย ย ย ย Washing: Thorough cleaning to remove surface contaminants and soil residues
ยทย ย ย ย Sorting: Size and quality grading for consistent batch processing
ยทย ย ย ย De-stemming: Removal of stems for stemless varieties (on customer request)
ยทย ย ย ย Sun Drying: Traditional method preserving natural color and flavor (7-10 days)
ยทย ย ย ย Artificial Drying: Controlled temperature drying for consistent moisture levels
ยทย ย ย ย Moisture Control: Achieving optimal 10-12% moisture content for preservation
ยทย ย ย ย Color Retention: Specialized drying techniques maintaining vibrant red color
ยทย ย ย ย Fumigation: Steam sterilization for pest control and safety compliance
ยทย ย ย ย Final Sorting: Advanced optical sorting for color consistency and quality uniformity
ยทย ย ย ย Laboratory Testing: Comprehensive testing for heat levels, moisture, contaminants
ยทย ย ย ย Quality Certification: Certificate of analysis for each batch with detailed specifications
Frequently Asked Questions
Premium varieties with balanced 18,000โ25,000 SHU heat levels, vibrant color, and zero contaminants like those supplied by Vedafox Group are considered the best for export. Our Teja variety (35,000-45,000 SHU) is ideal for extreme heat applications, while Byadgi variety (8,000-15,000 SHU) is perfect for color-intensive uses. Guntur and Sannam varieties offer excellent balance of heat and color for general commercial applications.
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United States
Food processors & retail chains
