Best Chilli Origin in India: heat vs colour guide
Guntur, Byadgi or Teja? How to choose an Indian chilli origin by heat, colour and whether you cook it or extract it.
Heat or colour decides the origin
Indian chillies split along one axis: are you buying for heat or for colour? Guntur's Sannam S4 is a pungent chilli; Byadgi is bought for colour, not heat; Teja is a high-heat extraction chilli. Pin down heat (SHU) and colour (ASTA) targets first, and the origin follows.
The main varieties
| Variety | Origin | Heat (SHU) | ASTA colour | Bought for |
|---|---|---|---|---|
| Sannam S4 | Guntur (AP) | 35,000 to 45,000 | 100 to 120 | heat, pungency |
| Byadgi | Karnataka | 8,000 to 15,000 | 130 to 150 | colour, not heat |
| Teja S17 | Andhra/Telangana | not verified | 110 to 130 | high heat, extraction |
Match variety to use
- Colour-first (paprika, colour oleoresin, visual appeal): Byadgi, ASTA 130 to 150
- Balanced culinary heat: Guntur Sannam S4
- High heat and capsaicin extraction: Teja S17 (ASTA 110 to 130)
- Always specify form: whole, stemless, flakes or powder with mesh
Compliance is common to all
Whatever the origin, Sudan dye is the zero-tolerance adulteration risk for chilli, and every lot must be screened. Whole chilli needs steam treatment plus pathogen testing, and aflatoxins apply to dried chilli. Buy from exporters with a clean record.
How YouPals helps
YouPals is a sourcing desk and owns no processing. We translate your heat and colour targets into the right chilli variety and origin, shortlist CRES-registered exporters, and validate ASTA, SHU (where verified) and form by sample. We coordinate Sudan-dye, aflatoxin, pesticide and pathogen testing at accredited third parties so your chilli clears its destination cleanly.
Frequently asked
Which Indian chilli is best for colour?
Byadgi, with a high ASTA colour of 130 to 150 and modest heat (8,000 to 15,000 SHU). It is bought for colour, not heat, and is favoured for paprika and colour oleoresin.
Which chilli is hottest for extraction?
Teja S17 is the high-heat extraction chilli (ASTA 110 to 130), though its SHU is widely quoted very high and not verified. Guntur Sannam S4 at 35,000 to 45,000 SHU is the pungent culinary workhorse.
Sourcing this? Tell us the spice, grade and destination and we return a documented offer — vetted supply, QC oversight, and the test dossier your market needs.
Start a sourcing enquiry →What this page does not tell you
- Teja S17 SHU
- Teja heat is widely quoted very high but not verified; we state ASTA only.
- Byadgi GI status
- We do not claim Byadgi GI status here without confirming current registration.
Reviewed 16 July 2026.
Sources
- Spices Board of India — Export statistics· Tier 1, retrieved 2026-07-16