Spices
Dry red chilli lots from Guntur and Warangal first. Other whole spices sit below.
Dry red chilli — top lots
The ten varieties the Hyderabad desk quotes most. Colour and heat start the quote; the lot is then graded on the government post-harvest checks below.
- ASTA
- 60–80
- SHU
- 70,000–95,000
- ASTA
- 30–60
- SHU
- 15,000–40,000
- ASTA
- 80–140
- SHU
- 35,000–45,000
- ASTA
- 110–160
- SHU
- 23,000–40,000
- ASTA
- 70–100
- SHU
- 5,000–15,000
- ASTA
- 70–100
- SHU
- 25,000–35,000
- ASTA
- 60–80
- SHU
- 40,000–50,000
- ASTA
- 80–120
- SHU
- 16,000–25,000
- ASTA
- 130–180+
- SHU
- 5,000–15,000
- ASTA
- 160–250+
- SHU
- 6,000–10,000
How the lot is graded
Farmers sort first on colour and size. At the mandi, moisture and stalk decide weight and keeping quality. The Post Harvest Profile of Chilli (Directorate of Marketing & Inspection, 2009, on AGMARKNET) also gives weight to seed/pod ratio, seed size and hardness, skin thickness and pungency.
- Colour Uniform deep red. Pale, white or mixed pods pull the lot down.
- Size Length and width of the pod for that variety — Teja is short, Sannam is longer.
- Moisture Too wet adds weight and mould. Too dry cracks the pod and sheds seed.
- Stalk Broken stalk opens the pod. Loose stalks and stem-cut lots are priced separately.
- Seed / pod ratio A broken lot sheds seed. High seed, low pericarp is a weaker powder lot.
- Seed size / hardness Hard, well-filled seed vs light, shrivelled seed in the same bag.
- Skin thickness Thick skin holds colour and oleoresin. Thin, brittle skin breaks in packing.
- Pungency Heat of the lot — SHU / capsaicin — not the same as colour.
More chilli varieties
| # | Variety | ASTA | SHU | Use | Region |
|---|---|---|---|---|---|
| 11 | 4884 | 120–165 | 90,000–110,000 | Extremely hot, oleoresin | AP, Maharashtra, Karnataka |
| 12 | 211 | 70–100 | 50,000–70,000 | Hot variety, powder | Andhra Pradesh |
| 13 | Armour / S18 | 50–80 | 35,000–60,000 | Hot, general purpose | Andhra Pradesh |
| 14 | 456 | 70–100 | 60,000–90,000 | Hot, powder | Maharashtra |
| 15 | Capax | 70–90 | 100,000–130,000 | Very high pungency, oil & extract | Maharashtra |
| 16 | 355 Byadgi | 90–140 | 15,000–30,000 | Colour oriented | Karnataka |
| 17 | Chapati / Warangal Chapata | 90–110 | 8,000–12,000 | Colour, mild heat | Telangana |
| 18 | 2043 / Syngenta 2043 | 100–160 | 10,000–20,000 | Colour & mild heat | Karnataka, Maharashtra |
| 19 | Bird’s Eye / Dhani | 40–50 | 50,000–100,000 | Very hot, pickles, powder | TN, Assam, WB |
| 20 | Jwala | — | 50,000–60,000 | Hot, powder | Gujarat |
| 21 | Kashmiri chilli | 50–100+ | 1,000–5,000 | Colour, very mild heat | J&K, Himachal Pradesh |
| 22 | Guntur Sannam | 30–50 | 25,000–45,000 | General purpose, export | Andhra Pradesh |
| 23 | Ellachipur Sannam | 70–80 | 30,000–40,000 | Hot, powder | Maharashtra |
| 24 | Hindpur S7 | 30–40 | 35,000–45,000 | High pungency, export | Karnataka |
| 25 | Kanthari White | Very low | 40,000–60,000 | Very hot, pickles, medicinal | Kerala, Tamil Nadu |
| 26 | Mundu / Ramnad Mundu | 80–120 | 10,000–30,000 | Round chilli, powder | Tamil Nadu |
| 27 | Sangli Sannam | 70–80 | 30,000–40,000 | Hot, powder | Maharashtra |
| 28 | Sattur S4 | 60–70 | 35,000–40,000 | High pungency | Tamil Nadu |
| 29 | Nalchetti | 70–80 | 15,000–20,000 | Colour, mild heat | Maharashtra |
| 30 | MP G.T. Sannam | — | — | General purpose | Madhya Pradesh |
Lot grade follows the government Post Harvest Profile of Chilli (Directorate of Marketing & Inspection / AGMARKNET): colour, size, moisture, stalk, then seed/pod ratio, seed hardness, skin thickness and pungency. Colour in trade is also quoted as ASTA (Method 20.1). Heat is SHU. Named lots such as Guntur Sannam, Byadgi, Jwala, Kashmiri and Kanthari follow the Spices Board of India chilli catalogue. Hybrid names (Teja S17, 334, 341, 5531, Wonder Hot) are Guntur–Warangal trade ranges. Figures move with crop, location, maturity and drying — confirm on the lot.
Other spices
| Spice | Variety | Grade | Form | Origin |
|---|---|---|---|---|
| Cumin | Singapore | Bold | Whole | Unjha / Gujarat |
| Cumin | Europe | Bold | Whole | Unjha / Gujarat |
| Cumin | Syria | Bold | Whole | Unjha trade |
| Cumin | Unjha FAQ | FAQ | Whole | Gujarat |
| Cumin | Jodhpur / Rajasthan | FAQ / Bold | Whole | Rajasthan |
| Cumin | Split / cracked | Split | Split | Gujarat |
| Coriander | Eagle | Bold | Whole | Kota / Guna |
| Coriander | Scooter | Medium | Whole | Rajasthan / MP |
| Coriander | Badami | Small | Whole | Rajasthan / MP |
| Coriander | Eagle Split | Split | Split | Kota / Guna |
| Coriander | Double parrot | Bold | Whole | Rajasthan |
| Coriander | Single parrot | FAQ | Whole | Rajasthan |
| Pepper | MG1 Malabar Garbled | Garbled | Whole | Kerala |
| Pepper | MG2 Malabar Garbled | Garbled | Whole | Kerala |
| Pepper | TGSEB Tellicherry | Special extra bold | Whole | Kerala |
| Pepper | TGEB Tellicherry | Extra bold | Whole | Kerala |
| Pepper | Ungarbled | Ungarbled | Whole | Kerala / Karnataka |
| Pepper | Light berries / pinheads | Light | Whole | Kerala |
Cumin Singapore / Europe / Syria are Unjha lot names, not country of origin. Pepper grades follow Malabar / Tellicherry garbled trade. No per-variety mandi rupee — the board SKU is the live figure.
Supply: Guntur, Nizamabad, Bengaluru, Coimbatore, Kolhapur & export.
Organic
Organic
Organic
Organic
