Indian Spices
Indian Chilli Varieties Explained: Guntur, Teja and Byadgi
Three widely traded Indian chilli varieties, and how buyers choose between colour and heat.
India grows chillies across several states, and the right variety depends on whether a buyer needs colour, heat, or a balance of both.
Guntur Sannam (S4)
Grown mainly in Andhra Pradesh, Guntur Sannam is one of the most widely traded Indian chillies. It offers a good balance of pungency and red colour, which makes it a common choice for chilli powder and general food use.
Teja (S17)
Teja is known for high pungency. Buyers who need heat, including sauce makers and extractors, often specify it.
Byadgi
From Karnataka, Byadgi chillies are wrinkled and deep red with comparatively mild heat. They are chosen where colour matters more than pungency, for example in seasoning blends and for colour extraction.
Choosing a variety
- Colour is usually measured as ASTA colour value.
- Heat is measured in Scoville Heat Units (SHU).
- Both vary by harvest, so agree target ranges and confirm them by laboratory report for each lot.
Share your application and target ranges, and we will suggest suitable varieties and forms.
