Byadgi chilli displays consistent and identifiable physical features that determine its commercial and export value.
• Appearance: Long, slender pods with pronounced wrinkles
• Length: Typically 10 – 15 cm
• Colour: Deep to bright natural red
• Skin Texture: Thin, wrinkled surface with glossy appearance when properly cured
(Typical trade ranges; actual values may vary depending on crop, curing, and storage conditions)
• Pungency (Scoville Heat Units): ~8,000 – 15,000 SHU
• Capsaicin Content (% w/w, dry basis): ~0.8 – 1.3%
• ASTA Color Value: ~130 – 200 ASTA
(Premium grades commonly traded at ASTA 160–180+ depending on quality)
Note:
ASTA color value and capsaicin content are influenced by harvest maturity, drying method, and storage practices. Laboratory testing is recommended for export and contract specifications.
• PP (Polypropylene) plain bags 5 kg | 10 kg | 15 kg | 25 kg | 50 kg
(Plain PP bags without window, arranged in ascending order by weight)
• Jute bags Supplied as per buyer requirement
(Food-grade inner liner used where applicable)
Whole Dry Byadgi Chilli
Whole dry chillies are volume-based cargo and reach space limits before weight limits.
• 20 FT Container: ~6 – 7 Metric Tonnes (MT)
• 40 FT Container: ~13 – 16 Metric Tonnes (MT)
(Actual loading depends on pod size, stem condition, moisture content, and packing method.)
Chilli powder is weight-based cargo and reaches container payload limits before volume capacity.
• 20 FT Container: ~9 – 12 Metric Tonnes (MT)
• 40 FT Container: ~18 – 22 Metric Tonnes (MT)
(Final loading depends on bag size, moisture content, palletisation, and container payload limits.)
