Red Chilli
Why Capsaicin Content is Important in Red Chilli? Capsaicin is the active compound responsible for the heat and pungency of red chilli. Capsaicin is a naturally occurring compound found mainly in the chilli's placenta and internal membranes. The higher the capsaicin content, the hotter and more pungent the chilli will be. Red chilli contains various bioactive compounds, including capsaicinoids, carotenoids and antioxidants. Capsaicin content is commonly measured in Scoville Heat Units (SHU) to determine the chilli's pungency. The colour, size, variety and capsaicin level of chilli can vary depending on the variety and growing conditions. Capsaicin is considered the key indicator of chilli pungency. Higher capsaicin content means a hotter red chilli.
Which are the countries that import Red Chilli from India?
India exports red chilli and chilli products to many countries, including:
USA, China, Vietnam, Thailand, Indonesia, Malaysia, UAE, Saudi Arabia, Bangladesh, Sri Lanka, Germany, UK, Netherlands, Spain, South Africa, Japan, Canada, Australia, Mexico and other countries.
What is the capacity of 20 feet and 40 feet container?
- 20ft Container = Approximately 16–18 MT (Metric Tonnes)
- 40ft Container = Approximately 25–28 MT (Metric Tonnes)
Actual loading capacity may vary depending on the type of red chilli, packaging, moisture level and shipping-line/container weight restrictions.
What precautions need to be taken while exporting Red Chilli?
- Moisture: Red chilli should be properly dried before packing. Excess moisture can lead to fungus, mould and quality deterioration.
- Cleaning: Chilli should be thoroughly cleaned to remove dust, stems, stones, foreign particles and other impurities.
- Quality: Select clean, mature and properly dried chillies with good colour and appropriate pungency according to the buyer's requirements.
- Pesticide Residues: Chilli should comply with the permitted pesticide residue limits of the destination country.
- Aflatoxin & Microbial Safety: Proper testing should be carried out where required to ensure the product meets international food-safety standards.
- Packaging: Use clean, strong and moisture-resistant PP/Jute/Gunny bags or suitable food-grade packaging as required by the buyer.
- Storage: Store red chilli in a cool, dry and well-ventilated area, away from direct moisture and strong odours.
- Polishing & Handling: Avoid excessive mechanical handling because broken chilli pieces can reduce the overall appearance and quality.
- Pre-Shipment Inspection: Before dispatch, check moisture, colour, pungency, foreign matter, pesticide residues and microbiological parameters according to the buyer's specifications.
What comes with every shipment
Batch-tested quality
Every lot is checked for moisture, purity and grade before it's packed for dispatch.
Flexible packaging
Bulk bags, cartons, vacuum packs or private-label pouches — packed to your specification.
Export-ready documents
Certificate of Origin, Certificate of Analysis and other paperwork prepared per shipment.
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