Indian Red Chilli Varieties for Export: Teja, Byadgi, S4 & More

India grows more than 50 commercially significant chilli varieties, but for export, a handful dominate the trade. Each variety has its own character - heat, colour, aroma, skin texture - and different markets prefer different profiles. An importer sourcing for the Middle East needs something very different from one sourcing for the EU spice processing industry.

This guide breaks down the most important Indian red chilli varieties for export, with the practical details you need to make the right sourcing decision.

Understanding the Two Key Quality Metrics - SHU and ASTA

Before getting into specific varieties, it helps to understand the two most commonly used quality metrics for chilli:

• SHU (Scoville Heat Units) - measures the capsaicin content and therefore the heat level. A higher SHU means hotter chilli. Markets in Southeast Asia, the Middle East and parts of Africa prefer high SHU varieties. European and North American retail buyers often prefer medium to low SHU.
• ASTA colour value - measures the colour intensity (redness) of the chilli, developed by the American Spice Trade Association. A higher ASTA value means a richer, deeper red colour. This is critical for industrial buyers - spice processors, paprika manufacturers and food colour extract producers all specify minimum ASTA values.

Teja (S17) - India's Most Exported Chilli

Teja is the most widely exported Indian red chilli variety and is produced primarily in the Guntur district of Andhra Pradesh. It is a long, thin variety with wrinkled skin, medium red colour and high heat. Teja is the variety of choice for buyers who need genuine heat in their products - spice blends, hot sauces, processed foods and bulk trade in African and Southeast Asian markets.

S4 - The Balanced Choice

S4, also known as Sankeshwari, is grown in both Andhra Pradesh and Karnataka. It offers a good balance between heat and colour - moderate SHU with a decent ASTA value. S4 is popular across Middle Eastern, African and Asian markets where buyers want both visible redness and noticeable heat without the extreme intensity of Teja. It is also commonly used in retail packs where visual appeal matters alongside pungency.

Byadgi - The Colour King

Byadgi chilli from the Byadgi and Dharwad districts of Karnataka is India's most prized variety for colour. It has very low to mild heat, but its ASTA colour value is among the highest of any Indian chilli - making it irreplaceable for paprika production, colour extract manufacturing and any application where deep red colour is the primary requirement. Byadgi is extensively exported to the EU, South Korea, Japan and the USA for use in the food processing industry.

Kashmiri Chilli - Premium Colour and Aroma

Kashmiri chilli, grown in Jammu & Kashmir and Himachal Pradesh, is the mildest of India's major export varieties. It is valued primarily for its vibrant brick-red colour and distinctive aroma. Kashmiri chilli is a premium variety used extensively in Indian restaurant supply chains globally, in ready-to-cook spice kits and in specialty retail. It is also commonly blended with Byadgi for colour in paprika production.

341 and Wrinkled (Chandi) - Volume Trade Varieties

The 341 variety and various Wrinkled (locally called Chandi) varieties are widely traded in bulk for Middle Eastern and African markets. These are medium-heat, medium-colour varieties grown in Guntur and surrounding regions. They are cost-effective options for buyers who need consistent quality at competitive prices without requiring premium colour or extreme heat specifications.

Which Variety is Right for Your Market?