• Dry chilly is extensively used as spice in curried dishes. 
• It is also used as an ingredient in curry powder and in seasonings. Bird’s-eye chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
• These chillis are hygienically processed, cleaned & destemmed under the supervision of highly experienced professionals using contemporary machines in compliance with the food industry standards.
• It is dried under sunlight till it becomes crispy and is extensively used for enhancing the taste of variety of food items.

• Byadgi Chilli is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. 

• Byadagi chilli is an important ingredient in spicy preparations like bisi bele bath, sambar, chutneys and other food items of South India and is widely used in the Udupi cuisine. It is also used in meat preparations because of the bright red colour that it imparts to the meat.

• Byadgi Chilli Uniqueness

           Adds deep Red colour Naturally to Your Recipes.

           Known for Mild pungency and Heat.

           Exquisite Aroma and Unique Taste.

           Thick skin best suited for Sambar.

           Generally Mixed with Guntur Chilli for the perfect Blend of Colour and Spiciness.

• The Naga Morich is a chili pepper originally grown in India and Bangladesh, also known as Bhut Jolokia.
• It is also one of the hottest known chilli peppers and the only naturally occurring chili pepper that measures 1 million SHU on Scoville scale. 
• Naga Mirich is registered under the Geographical Indications (GI) of Nagaland by Government of India.
• King Chilli is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich, another variety of chilli found in Nagaland. 
• In 2007, Guinness World Records certified this pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce.

• Dry chilly is extensively used as spice in curried dishes. 
• It is also used as an ingredient in curry powder and in seasonings. Bird’s-eye chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
• These chillis are hygienically processed, cleaned & destemmed under the supervision of highly experienced professionals using contemporary machines in compliance with the food industry standards.
• It is dried under sunlight till it becomes crispy and is extensively used for enhancing the taste of variety of food items.

• Guntur Sannam Chilli is cultivated, processed and made available mainly from Guntur district of Andhra Pradesh.
• The chilli is hot and pungent with average pungency of 35, 000 to 40, 000 SHU.
• The chilli is red with ASTA color value of about 32.11.The peak harvesting season is from December to May.
• These are the finest grade of Guntur Chillies which are carefully hand picked, dried and packed in a very hygienic condition to ensure the superior quality

• Byadgi Chilli is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. 

• Byadagi chilli is an important ingredient in spicy preparations like bisi bele bath, sambar, chutneys and other food items of South India and is widely used in the Udupi cuisine. It is also used in meat preparations because of the bright red colour that it imparts to the meat.

• Byadgi Chilli Uniqueness

           Adds deep Red colour Naturally to Your Recipes.

           Known for Mild pungency and Heat.

           Exquisite Aroma and Unique Taste.

           Thick skin best suited for Sambar.

           Generally Mixed with Guntur Chilli for the perfect Blend of Colour and Spiciness.

• The Naga Morich is a chili pepper originally grown in India and Bangladesh, also known as Bhut Jolokia.
• It is also one of the hottest known chilli peppers and the only naturally occurring chili pepper that measures 1 million SHU on Scoville scale. 
• Naga Mirich is registered under the Geographical Indications (GI) of Nagaland by Government of India.
• King Chilli is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich, another variety of chilli found in Nagaland. 
• In 2007, Guinness World Records certified this pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce.