Highest Grade:
Size: Large, whole pods
Color: Bright red
Texture: Smooth, firm
Aroma & Flavor: Hot, fruity, aromatic
Moisture Content: <12%
Foreign Matter or Impurities: None
Origin: Premium chili-producing regions (e.g., India, Mexico)
Harvesting & Processing: Properly dried, sorted
Medium Grade:
Size: Medium, slightly varied pods
Color: Medium red to orange-red
Texture: Slightly wrinkled
Aroma & Flavor: Moderately hot
Moisture Content: 12-15%
Foreign Matter or Impurities: Minimal
Origin: Mixed regions
Harvesting & Processing: Less refined drying
Lowest Grade:
Size: Small, broken pods
Color: Dark red to brownish-red
Texture: Wrinkled, brittle
Aroma & Flavor: Weak, less spicy
Moisture Content: Above 15%
Foreign Matter or Impurities: Presence of debris
Origin: Poor quality growing conditions
Harvesting & Processing: Poorly dried and sorted
Whole Red Chili
Red chilli, or lal mirch, is one of the most widely used spices in the world, known for its fiery heat and vibrant red color. Derived from dried, ripe chilli peppers, it is available in both whole and powdered forms. Red chilli adds a sharp, pungent flavor to dishes and is an essential ingredient in Indian, Mexican, Thai, and other global cuisines. The heat level of red chilli can vary, with some varieties offering a milder spice and others being extremely hot. In Indian cooking, it is a key component in spice blends like garam masala and curry powder. Aside from its culinary uses, red chilli is also valued for its medicinal properties. It contains capsaicin, a compound known to have anti-inflammatory, pain-relieving, and metabolism-boosting effects. The bright red color of the spice is due to the presence of carotenoids, which are antioxidants that support overall health.