Buyer guide
Guntur chilli grades: Teja, 334 and Byadgi
How heat and colour are measured, and why they trade separately
Buyers new to Indian chilli often ask for the hottest variety, or the reddest, without realising those are two different measurements that move independently — and that the varieties sit at very different points on each.
Getting this right is the difference between a lot that works in your process and one that does not. This page explains both measurements and what each of the main Guntur-belt varieties actually delivers.
SHU measures heat
The Scoville Heat Unit is a measure of pungency — how hot the chilli is. It was originally a taste test; today the capsaicinoid content is measured by HPLC in a laboratory and converted to an SHU figure, which makes it repeatable rather than a matter of opinion.
Heat is what you specify for hot sauce, pickle, seasoning blends and anything where pungency is the point.
ASTA measures colour
The ASTA colour value measures extractable colour — how much red pigment the chilli will actually release into a food product. A higher ASTA means a deeper red in the finished item.
This is what matters for paprika-style colouring, oleoresin extraction, and any application where the chilli is there to make the product look right rather than taste hot. Two lots with identical heat can have very different ASTA values.
The three varieties, and what each is for
The Guntur-Byadgi belt supplies chilli across the full range. The important thing to understand is that Byadgi and Teja sit at nearly opposite ends: Byadgi is a colour chilli with mild heat, Teja is a heat chilli with moderate colour.
| Variety | Typical heat (SHU) | Typical colour (ASTA) | Bought for |
|---|---|---|---|
| Teja (S17) | 75,000 – 100,000 | 35 – 60 | Heat — sauces, spice blends, extraction |
| 334 / Super | 35,000 – 50,000 | 50 – 75 | Balanced heat and colour, general purpose |
| Byadgi | 8,000 – 15,000 | 80 – 150 | Colour — oleoresin, paprika substitute, curry powders |
These are indicative trade ranges, not guarantees. Actual values move with the season, the specific field and how the lot was dried, which is exactly why heat and colour are tested per lot rather than assumed from the variety name.
Stems, moisture and form
Whole chilli is traded both with stems and stemless. Stemless costs more to prepare but ships more product per container and is usually what a processor wants. Say which you need — it is a common source of dispute.
Moisture is normally held around 10-12% maximum. Wetter chilli grows mould in transit; drier chilli shatters into powder and dust, which costs you weight and looks bad on arrival.
Beyond whole chilli, the same material is supplied as powder and as crushed flakes. Powder and flakes are more vulnerable to adulteration in the wider market, which is why lot-level testing and a named source belt matter more, not less, once the chilli has been ground.
What to put in your enquiry
- Form — whole, powder or crushed flakes
- Whether you are buying for heat, for colour, or for both
- Target SHU range, or the application if you would rather we advise
- Target ASTA colour value
- Stemless or with stem, for whole chilli
- Destination port, volume and any moisture limit you work to
Heat and colour figures are indicative trade ranges and vary by season and lot. Importing countries also set their own limits on pesticide residues, aflatoxin and permitted colouring in ground spices. Confirm the requirements for your market — we test and issue reports against your specification.
Still deciding on a specification?
Tell us the end use and we will suggest a grade — no obligation to buy.