HS Code: 0904.20

Teja red chillies are typically planted in the pre-monsoon season, around February to March, to take advantage of the warmer weather before the onset of heavy rains. The growing period for these chillies is about 150 to 180 days, with harvesting generally occurring in late summer to early fall, from September to November. This timing ensures that the chillies fully mature and develop their deep red color before being harvested.Teja Dry Red Chillies are a highly sought-after variety of red chili, known for their fiery heat and vibrant red color. Originating primarily from Andhra Pradesh in India, Teja chillies are widely used in Indian cuisine to add spice and enhance flavor. They are available in two forms.Teja chillies are prized not only for their intense heat but also for their deep red pigment, which gives dishes a rich color.They are frequently used in making sauces.

HS Code: 0904.20

Byadgi red chillies are typically planted in the pre-monsoon season, around February to March, to benefit from the warmer weather before the heavy rains of the monsoon. They have a growing period of about 150 to 180 days, with harvesting usually occurring in late summer to early fall, from September to November. This timing ensures the chillies mature fully and develop their deep red color before being harvested.Byadgi dry red chilli is a renowned variety of red chilli grown predominantly in the state of Karnataka, India, especially in the Byadgi region, from which it gets its name.The mild heat and bright color of Byadgi chillies make them a popular choice for producing high-quality chili powder, used extensively in Indian cuisine and also in industries for making natural food colorants. They are sun-dried to retain their color and flavor for both domestic use and export.

HS Code: 0904.20

Sannam red chillies are typically planted in the pre-monsoon season, around February to March, to make the most of the warmer weather before the heavy rains arrive. The growing period for these chillies is about 150 to 180 days, with harvesting generally occurring in late summer to early fall, from September to November. This timing ensures that the chillies fully mature and develop their vibrant red color before being harvested.Sannam dry red chillies are a widely known and highly valued variety of chili, particularly cultivated in regions like Andhra Pradesh and Karnataka in India. These chillies are distinguished by their medium heat and vibrant red color, making them a staple ingredient in Indian cuisine. Sannam chillies are appreciated for their balanced spiciness, which enhances flavor without overwhelming the dish, making them ideal for a wide range of uses.