Our Chilli Product Catalog

 Byadgi chili, a unique variety cultivated in India, is known for its intense red color, mild to moderate heat, and distinct flavor. It enhances the flavor profile of Indian curries, chutneys, and spice blends. The stem's presence aids in handling and adds visual appeal. Byadgi chilies are highly valued for their vivid appearance and ability to enhance food flavor profiles. 

 Superhot with stem peppers, such as Trinidad Moruga Scorpion and Carolina Reaper, are highly seasoned and enjoyed by heat-seekers worldwide. With Scoville Heat Units over a million, these peppers add intense flavor to food when used in moderation. Their stem makes them easier to handle during cooking, allowing adventurous cooks to safely experiment with spicy flavors. 

 Every kind of cuisine, both native and foreign, chooses the 273 Wrinkle with stem. This specific variety of chilli powder gives meals an enticing aroma and appearance by giving it a rich red color. Because of its many health benefits, including calorie burning, blood cholesterol lowering, and digestive system revitalization, it is frequently utilized in culinary arts. 

Sannam stem chili peppers, native to the Guntur region of India, are renowned for their elongated shape and stem attachment. They have a deep flavor profile and range of heat, making them popular in Indian curries, chutneys, and spice blends. They are a staple ingredient with a unique appearance and ease of handling, and are dried for preservation. 

 India is home to the fiery red Teja chili with stem, native to Andhra Pradesh. These chillies are visually appealing and practical in cooking, providing intense flavor and color to Indian meals like curries, chutneys, and spice blends. Grown in hot, dry climates, they are often dried to retain their flavor, making them a common ingredient in Indian cooking. 

 Teja stem cut chili peppers, known for their strong heat and bright red color, are commonly used in Indian cooking. They are easier to handle and add to various meals like curries, sauces, and chutneys when their stems are removed. These peppers retain their distinctive fiery heat and flavor profile even after the stem is removed, making them a convenient choice for chefs. 

 Teja stemless chili peppers, native to Andhra Pradesh, India, are known for their intense heat and vivid red color. Despite lacking stems, they have a subtle fruitiness, earthiness, and smokiness. They are commonly used in Indian dishes like curries, chutneys, and spice blends. Grown in hot, dry areas, they are often dried for storage, making them a staple in Indian cooking.