Green Chilli

Green chilli is harvested before the fruit turns red, when the capsaicin has developed but the colour pigments have not. That gives it a bright, grassy heat that behaves very differently from dried red chilli in a recipe — sharper on the palate and far more aromatic.

We handle both fresh and processed green chilli. Fresh consignments move on a temperature-controlled chain and are graded by length, straightness and freedom from blemish before packing in ventilated cartons. Dried and milled formats — whole dried green chilli, flakes and powder — are produced by air-drying or freeze-drying so that the green colour survives, giving year-round supply with stable heat.

Pungency is specified in Scoville Heat Units or as capsaicin percentage, and we match lots to a buyer's target rather than shipping whatever the market offers. Common varieties include G4, Jwala and hybrid long green types grown across Gujarat, Andhra Pradesh and Karnataka.