Buying Dry Red Chilli in Bulk: Varieties, Buyers and Tests
Dry red chilli wholesale: who buys Teja, 334, 341, Byadgi and Kashmiri, what sets the price, stem or stemless, Guntur cold storage and tests.
By PingB2B·Updated 6 October 2026
Short answer
Dry red chilli is bought by variety: Teja for heat, Byadgi and Kashmiri for colour, 334 and 341 in between. Masala makers blend heat and colour varieties; restaurants buy Kashmiri for colour. Guntur sets the price and holds cold-storage stock all year. Order by variety, stem or stemless, grade, moisture and aflatoxin limit.
1. Who buys it and what they order
| Buyer | What they order | Why |
|---|---|---|
| Chilli powder makers | Teja, stemless | High heat and bright red |
| Masala blenders | Byadgi or 341, blended with Teja | Colour from one, heat from the other |
| Restaurants and tandoori kitchens | Kashmiri type | Colour without much heat |
| Oleoresin and colour extractors | Byadgi, high colour value | Colour per kilo |
| Exporters | Teja or 334, stemless, tested | Destination aflatoxin and residue limits |
2. The main varieties
| Variety | Grown for | Main markets |
|---|---|---|
| Teja (S17) | High heat, bright red | Khammam, Warangal, Guntur |
| 334 (Sannam S4) | Medium heat, good colour | Guntur |
| 341 | Medium heat, deeper colour | Guntur, Khammam |
| Byadgi | Deep colour, low heat | Byadgi, Karnataka |
| Kashmiri type | Bright colour, low heat | Sold across India by type |
3. What sets the price
| Factor | Effect |
|---|---|
| Variety | Colour varieties such as Byadgi and heat varieties such as Teja price separately. |
| Stem or stemless | Stemless costs more per kilo, but you are not paying for stalk. |
| Grade | Best, medium and Fatki, the broken and discoloured pods sold for grinding. |
| Season | New crop arrives January to May. From June the market sells cold-storage stock. |
| Heat and colour value | Powder and oleoresin buyers pay on SHU for heat and ASTA for colour. |
4. What to put on the order
- Variety, stem or stemless, and grade.
- Heat (SHU) or colour (ASTA) if your product depends on it.
- Maximum moisture. Damp chilli grows mould and aflatoxin.
- Maximum broken pods, loose seeds and foreign matter.
- Aflatoxin limit and a test for Sudan dyes, especially for powder and export.
- Packing, and whether you want new crop or cold-storage stock.
Request quotes
Grade, quantity and delivery point.
Official checks and useful references
Spices Board India ↗
The government body for Indian spices, including chilli: export registration, standards and auction prices.
FSSAI — Food Safety and Standards Authority of India ↗
Sets the food standard for chilli and limits for contaminants such as aflatoxin.
Agmarknet — Agricultural Marketing Information Network ↗
Daily dry chilli arrivals and mandi prices, including Guntur.
Related buyer guides
Frequently asked questions
Which chilli is hottest, Teja or Byadgi?
Teja is far hotter. Teja is grown for heat and goes into chilli powder, sauces and export. Byadgi is grown for its deep red colour and has little heat, so masala makers use it to colour a blend without making it fiery. Many buyers mix the two to reach the heat and colour they want.
What is stemless chilli?
Stemless chilli has had the stalk removed after drying. It costs more per kilo than chilli with stem, but you are not paying for the weight of stalks you will throw away, and it grinds cleaner. Quotes for the same variety are only comparable if they state whether the stem is on or off.
What is Fatki chilli?
Fatki is the trade's name for broken, discoloured or spotted pods separated from better lots. It sells at a lower price for grinding into powder where appearance does not matter. It is a legitimate grade, but it should be quoted and invoiced as Fatki, not mixed into a lot sold as best quality.
When is the best time to buy dry red chilli?
New crop arrives from January and the season runs to about May, when supply is heaviest. After that the market trades cold-storage stock, which can be good quality but has been held for months. Ask for the crop year and storage history, and check moisture and colour on arrival.
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