Dried Chillies Dealers in Pondicherry

Dried Red Chilli, we offer, is the flavorful and richest of all, making our offering stand out among the lot. The Chilli is fresh and is offered enclosed in safe packages. Moreover, it comes along with shelf life that enables it to stay on the racks of the shops and in the kitchen of the household for long. We are one of the reputed Exporters and Suppliers of Dried Red Chill from Puducherry, India.  

• Cultivation Type: Common
• Processing Type: raw and bold
• Color: Black
• Form: black pepper
• Certification: FSSAI Certified
• Variety: Black Pepper
• Grade Standard: Food Grade
• Packaging Type: Paper Box, Plastic Packet
• Packaging Size: 500gm, 1 kg,5kg,
• Specialities: Fresh, Good For Health, Good Quality, Hygenic, Long Shelf Life, No Artificial Color Added, Non Harmful, Pure, Rich In Taste
• Shelf Life: 1 Year
• Drying Process: sun dried and machine dried
• Country of Origin: India

• Drying Process: AD
• Color: Red
• Length: 10-12% max
• Pods With Stalks: 1% maximum
• Broken Chilies: 2% maximum
• Type: Single Herbs & Spices
• Style: Dried
• Flavour: Less Spicy
• Skin: Thick
• Appearance: Fully Wrinkled
• Colour in ASTA: 80-130 Max
• Pungency in SHU: 8000-15000 (Heat)
• Breath: 1.0-1.5 % max
• Capsaicin content in %: 0.8-1.3 max
• Moisture: 14% maximum
• Loose Seeds: 2% maximum
• Damaged & Discolored pods: 2% maximum
• Foreign Material: 1% maximum
• Inspection: Spice Board India
• Place of Origin: India

South India Tamil Nadu natural Black pepper small size more spicy, Not Hybrid.

With requisite spiciness and flavoring quality, we bring forth the best-in-class Dried Red Chilli for the global market. We are standing amid the foremost Exporters and Suppliers of Dried Red Chilli from Pondicherry, India. The Chill, we are offering, is processed and packaged in accordance with best practices. Moreover, it comes imbued with quality. So, place the order for best grade Dried Red Chilli with us!

• Shelf Life: 5-7days
• Packaging Type: Jute Bag
• Certification: FSSAI
• Color: Green
• Vitamin A: 23%
• Vitamin C: 404%
• Protein: 2 g
• Storage: Cool & Dry Place

• Place of Origin: India

Placed in Pondicherry(India), we are an entity acknowledged for our superior products and matchless services. Our main concern is to deliver top-of-the-line quality products and for this, we check the entire lot on several quality parameters. Black Pepper is an exotic spice that adds high flavor to the food and has a pungent smell.   Range & Info :We offer Indian Black Pepper varieties/species Like 550gl, 500gl. We offer Black Pepper pure spice as whole.Quality :Our Black Pepper is strictly of Indian Origin ( South India ) . We do not export any Black Pepper that is not of Indian Origin. We make sure that Black Pepper we offer is harvested out of the latest main crop falling generally around Nov to Mid Mar each year. We deliver Black Pepper according to your desired specification of Piperine (%), Volatile Oil (%),  Bulk Density (gms/ltr) & Moisture (%). However we further make sure that Color, Odour, Flavor, Taste, Aroma, Shape, & Size adheres to the Black Pepper variety you buy from us. Our Black Pepper is clean, free from foreign matter, offers sound condition, free from mould, insect damage, contamination, & infestation. Our Black Pepper is free from any extraneous artificial coloring matter, or any other sort of adulteration & substitution. Product Specification Sheet, Certificate of Analysis By SGS can certainly be submitted for your evaluation. We further arrange Pre Shipment Inspections BY SGS needed by you.Specifications : Make : Indian Black Pepper Grade : 500 gl & 550 gl Moisture : 12 % Maximum Light Berries  :  Not more than 10% & 5% Extraneous Matter :  Not more than 1% & 0.5%

General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.   Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume   History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.   Varieties -> In trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.  Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring. Black pepper contains about 3% essential oil, The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.  Good quality cloves -> Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one. Taste and Aroma Malabar for weight, Sumatra for colour, and Penang for strength. Pepper has an aromatic odour, pungent and bitterish taste.   Adulteration -> Linseed mustard seed, wheat and pea-flour, sago, ground rice. At one time when the duty levied on Pepper was very high, fictitious peppercorns were made of oil-cake, clay, with a little cayenne added.  

We deals in supplying of wide range of Black Pepper.

Black pepper popularly known as 'King of Spices' is one of the principal cash- rich crops produced and exported from India.second largest exporter of Black Pepper, India.

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